lemon lavender cake

110g butter (softened)
90g granulated sugar
2 large eggs or 3 small eggs
150g cake flour
1/4 tsp baking soda
1/4 tsp salt
110g sour cream (light or full fat)
3/4 tbsp dried lavender flowers
juice & zest of 1 lemon (3 tsp juice, 1/2 tbsp finely grated zest)

for glaze
1/2 lemon (juiced, about 1.25 tbsp)
1 tsp dried lavender flowers
1 tbsp hot water
half cup icing sugar

  1. cream butter with granulated sugar until light
  2. beat in eggs, one at a time, beat well after adding each egg
  3. separately, combine flour, baking soda and salt
  4. add 1/3 of the flour mixture and 1/2 of the sour cream to the mixture & beat well
  5. repeat with 1/3 flour mixture & remaining sour cream – scraping the sides of the bowl a few times
  6. beat in the remaining flour mixture until smooth
  7. fold in 1.5 tbsp dried lavender flowers, juice & zest
  8. spoon into baking pan – 3inchx5inch (lined with paper) x 2 pans
  9. bake for 45 min at 170degrees celcius
  10. use a toothpick to test if it is done, toothpick should be inserted to center and should come out clean

making the glaze

  1. heat lemon juice and lavender flowers in the microwave or over the stove top
  2. strain out flowers and discard; set juice aside
  3. in a bowl, combine the sugar and hot lemon juice, add in hot water to make a good drizzling consistency
  4. drizzle over cooled (or slightly warm cake)
  5. serve & enjoy!