Lemon and Lavender Cake

Here is the recipe for Lemon and Lavender Cake.

INGREDIENTS

• 175g Organic Self Raising Flour


• 3 Organic eggs


• 175g Organic Caster Sugar


• 100ml organic extra version olive oil


• zest of 2 organic lemons


• 4 tsp lavender


• Lemon Buttercream: 300g Butter, 750g Icing Sugar, juice of 2 lemons

METHODS

• Preheat the oven to fan 140C/conventional 160C/ gas 3.


• Grease a 12-hole friand tin.


• Whiske together the eggs, caster sugar, olive oil, lemon zest and lavender.


• Sift in the self raising flour. Mix thoroughly.


• Pour into the friand tins, and bake in the oven at 160c fan for 10-15 minutes until the sponge is light and springy to the touch.


• Once cooked take out of the tins and leave to cool on a wire rack.


• For the Lemon Buttercream cream together the butter and icing sugar and then add in the lemon juice. Mix thoroughly.


• Once the cupcakes are cooled you can pipe the buttercream onto the friands and add Dried lemon and lavender for decoration. Enjoy!

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