ingredients
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
instructions
- cream butter with granulated sugar until light
- beat in eggs, one at a time, beat well after adding each egg
- separately, combine flour, baking soda and salt
- add 1/3 of the flour mixture and 1/2 of the sour cream to the mixture & beat well
- repeat with 1/3 flour mixture & remaining sour cream – scraping the sides of the bowl a few times
- beat in the remaining flour mixture until smooth
- fold in 1.5 tbsp dried lavender flowers, juice & zest
- spoon into baking pan – 3inchx5inch (lined with paper) x 2 pans
- bake for 45 min at 170degrees celcius
- use a toothpick to test if it is done, toothpick should be inserted to center and should come out clean
making the glaze
- heat lemon juice and lavender flowers in the microwave or over the stove top
- strain out flowers and discard; set juice aside
- in a bowl, combine the sugar and hot lemon juice, add in hot water to make a good drizzling consistency
- drizzle over cooled (or slightly warm cake)
- serve & enjoy!