For the cake:
1 cup self rising flour / 175g
3/4 cup sugar / 150g
11 tablespoons unsalted butter / 150g , at room temperature
3 eggs, beaten
zest of two lemons
1 teaspoon lavender
For the icing:
juice of one lemon
1 1/2 cups confectioners’ sugar / 170g
Preheat oven to 350°. Line a loaf pan with parchment paper.
Sift flour and set aside. Add sugar and butter to a mixing bowl and beat on medium high speed until light and fluffy (2-3 minutes). Add eggs, zest, lavender, and salt. Beat until well combined.
Add flour a quarter at a time mixing just until moistened.
Pour batter into lined loaf pan and smooth out the top with a rubber spatula.
Bake for 35-40 minutes. Check at 35 minutes with a toothpick. It should be clean with just a little moisture left behind when removed.
Cool completely on a wire rack.
While cake is cooling, mix lemon juice and sugar together. Stir until you get a good icing consistency. Pour icing over cooled cake and sprinkle with lavender, if desired. Store in an airtight container to retain moisture
*Recipe and Background Image found here http://www.todaysnest.com/