Lemon Lavender Cake

For the lemon lavender cake, line a loaf pan and dust with flour. Preheat the oven to 170 °C (top and bottom heat).

Cream butter and sugar, add eggs one by one, then lemon zest, lavender flower syrup and violet liqueur.

Sift flour, cornstarch and baking powder, add and stir in. Pour the batter into the loaf pan and bake for about 60 minutes. Towards the end of baking time, combine glaze ingredients in saucepan, bring to a boil while stirring and remove from heat when sugar is dissolved.

Pierce cake several times with toothpick and pour glaze over, sprinkle a few lavender flowers over the glaze and let cool.

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