100g unsalted butter, softened
50g Caster sugar
50g plain flour
50g corn flour or rice flour grated rind if one lemon
10drops Lavender essence
pinch of dried or fresh lavender flowers
a little sugar to sprinkle before baking
Beat the butter and sugar and Lavende essence with a electric whisk until soft and creamy. Work in the flours, lemon rind and dried or fresh Lavender flowers.
Press the mixture into a round 20cm/8 inch loose based cake tin and sprinkle with a little sugar.
Bake at 160C/gas mark 3 for 30-35 minutes until light golden. Marke the cake into 12 wedges and then leave to cool in the tin. Remove very carefully and serve with Lavender Ice Cream.