270g plain  flour

150g sugar infused with lavender

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

270 ml olive oil

250ml  milk

3 eggs

grated lemon zest of 1 large lemon or 2 small ones

2 tablespoons lemon juice

1 tsp almond extract

Lavender lemon glaze

60ml  milk

1 dessert spoon dried lavender buds

135g icing sugar

1 to 2 tablespoons lemon juice

Heat the oven to 180

Spray a 20cm deep cake tin with spray oil and line with baking paper.
In a medium bowl mix the flour, sugar, bicarb and baking powder.

In a separate large bowl whisk together the olive oil, milk, eggs, lemon zest, lemon juice and almond extract.

Add the dry ingredients to the wet ingredients and whisk until combined and you have a loose smooth batter.
Pour into your prepared cake tin and bake for 1 hour.

The top should be nice and golden and a cake tester or skewer inserted in the middle of the should come out clean.

Leave it to cool for 30 minutes in the tin.
Remove from the tin and pop onto a cooling rack and let cool completely for a couple of hours.

Lavender lemon glaze

Bring the milk to just under a simmer in a small saucepan over medium heat.

Remove from heat and stir in the dried lavender.

Let it sit in the milk for 30 minutes to really infuse.
Strain it through a fine sieve
Whisk together the milk and icing sugar, add the lemon juice until you get the consistency you are happy with.
Pour your glaze over the top of your cooled cake.