Lemon Chiffon Cake With White Chocolate Glaze & Lavender

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2 1/4 cups cake flour

1 1/2 cups granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup canola oil

5 large egg yolks

1 tablespoon (about 2 lemons) freshly grated lemon zest

1/2 cup water

1/4 cup fresh strained lemon juice

1/2 teaspoon pure lemon extract

1 cup (7 to 8 large) egg whites

1/2 teaspoon cream of tartar

White chocolate glaze

9 ounces white chocolate, finely chopped

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter

Finely grated zest of 1 lemon

1 tablespoon light corn syrup

3 tablespoons pesticide-free dried lavender flowers

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