6 large eggs

275 gram caster sugar

180 gram butter, (melted and cooled)

Finely grated rind and juice of 3 lemons

190 gram self-raising flour

1 tablespoon Culinary Lavender

Butter ir margarine for greasing

​

Lemon Icing

3 tablespoons fish lemon juice (reserved from cake)

20 g butter, diced

360 pure icing sugar (sifted)

1 teaspoons Culinary Lavender

​

Preheat oven to 180C. Lightly brush a 24 cm (3 litres) fluted ring pan with the melted butter or margarine to grease.

​

Beat the eggs and caster sugar in a large mixing bowl with electric beaters until very pale and thick. Combine the cooled butter with the lemon rind and 80 mrs of the lemon juice (reserve the remaining juice to make the icing). Sift half of the self-raising flour over the top of the egg mixture and fold in veery gently with a large metal spoon until just combined. Add the butter and lemon mixture and fold in gently. Sift over the remaining self-raising flour. Add Culinary Lavender and fold in very gently to combine.

​

Pour the mixture into the greased pan and bake in preheated oven for 25 minutes or until golden and skewer inserted into the cake comes out clean. Stand cake in pan for 10 minutes before turning too a wire rack to cool.

​

To make the lemon icing: combine the lemon juice and butter in saucepan and stir over medium heat until butter is melted. Place the icing sugar in a bowl and stir in the lemon juice mixture with a wooden spoon until icing is smooth.

​

Place the cake on the wire rack over a tray and pour the icing evenly over the cake in a steady stream, allowing the icing to run down the sides (the excess icing will drip not the tray). Allow the icing to set.

​

​

​

​

​

​