Lavender Cake

Bake this summer-scented cake to remind yourself of the days of Elizabeth, a time when lavender was extremely popular not jut for its fragrance but also its distinct flavor. Serves as many as the number of slices you can cut the cake into.

¾ cup unsalted butter, softened

¾ cup superfine sugar

3 eggs lightly (fork) beaten

1 ½ cups self-rising flour sifted

1 Tbsp. fresh lavender florets OR 1 Tbsp dried culinary lavender, roughly chopped

½ tsp. vanilla extract

2 Tbsp. milk

½ cup confectioner's sugar, sifted

½ tsp. water

a few fresh lavender florets for decoration

Heat the oven to 350F. Lightly grease and flour a ring pan or a deep 8-inch round, loose-bottomed cake pan. Cream the butter and sugar together thoroughly until light and fluffy. Add the eggs one at a time, beating thoroughly between each addition, until mixture becomes thick and glossy. Fold in the flour, lavender florets, vanilla and milk. Spoon the mixture into the pan and bake for 1 hour. Let sit 5 minutes, then turn out onto a wire rack to cool. Mix the confectioner's sugar with the water until smooth. Pour over the cake and decorate with fresh lavender.

source: Lavender by Tessa Evelegh