- 175g butter or margarine, softened
- 175g caster sugar
- 3 medium eggs, beaten
- 175g self-raising flour, sifted
- 1 teaspoon culinary lavender grains
- grated zest of 1 lemon
- 75g unsalted butter
- 175g icing sugar, sieved
- few drops of lavender essence
- 15-30ml milk
- Grease and line the bases of two 18cm sandwich tins. Turn the oven to 190 C (375 F) Mark 5.
- Beat the butter and sugar together until pale and fluffy. Then add the eggs a little at a time, (add a little flour to help prevent curdling,) beat well after each addition.
- Add the culinary grains and lemon zest and mix in gently, then fold in half the flour, then fold in the rest.
- Divide the mixture evenly between the tins and level the surface with a palette knife. Bake in the centre of the oven for about 20 minutes until well risen and the cake springs back when gently pressed in the centre. When it is ready loosen the edges of the cake with a palette knife, then leave in the time for about 5 minutes.
- Turn out onto a wire rack and leave to cool.
- For the buttercream icing - put the butter in a bowl and beat with a wooden spoon until light and fluffy. Gradually stir in the icing sugar, lavender essence and milk.
- Beat well until light and smooth. Ice the cake when it is completely cool
Try the cake sandwiched together with homemade lemoncurd, just add a little essence to the curd and lightly dust the top of the cake with icing sugar.