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Preheat the oven to 375ºF/190ºC.
Place the butter, oil, sugar and almonds in a stand mixer and beat on medium-high speed until light and fluffy.
Add the eggs in small additions and continue to beat until well incorporated.
Fold in the walnuts, flour, vanilla, lemon zest, 1 teaspoon of the lavender and ⅛ teaspoon salt.
Line the base and sides of a 9-inch/23-cm cake pan with parchment paper.
Pour in cake batter and level the top.
Arrange the apricot halves in the batter.
Bake in the oven for 70 to 80 minutes, covering with foil if it starts to brown.
Whisk together the confectioners’ sugar and lemon juice to get a light, pourable icing, adjusting the amount of sugar or juice if needed.
As soon as the cake comes out of the oven, brush the icing on top.
Sprinkle the remaining ½ teaspoon lavender over the top and leave the cake to cool before serving.