Lemon Lavender cake:

Preheat the oven to fan-assisted 160C / 180C / 350F /gas 4. Thoroughly butter the inside of 2.3l bundt tin and flour it too.

Mix the flour, baking powder, lavender and salt and set aside.

In a large bowl, Cream the butter and sugar, using a hand mixer, until light and fluffy. Add the eggs one at a time, taking care to beat well after each addition. Beat in the lemon juice and zest.

Using a metal spoon, carefully fold in the flour mix.

Spoon the cake batter into the prepared Bundt tin, smooth the top, then bake for 35-40 min or until a skewer inserted into the centre of the cake comes out clean.

Let the cake to cool in the tin for 10 mins before cooling completely on a wire.

Sprinkle on some icing sugar, lavender and lemon zest before serving.