Table of Contents
Turn off heat, add 2 tablespoons dried lavender and allow to steep while you prepare the rest of the cake. Whisk 3 cups flour, 4 teaspoons baking powder, 1 tablespoon dried lavender and 3/4 teaspoon salt to combine. Set aside. In large bowl, mix 1-1/2 sticks softened butter. Add 1-1/2 cups sugar. Mix until light and fluffy.
Heat the oven to 180C. Line and generously grease 2 loose bottomed 9in sandwich tins. Infuse the milk with the lavender heads gently in a pan on the heat.
Pipe the frosting on one of the cakes then place the second cake on top. Use the remaining lavender milk to make a water icing with the remaining icing sugar, adding as much milk as you need to make a thick paste.
Heat the oven to 180C. Line and generously grease 2 loose bottomed 9in sandwich tins. Infuse the milk with the lavender heads gently in a pan on the heat. Remove from the heat and allow to cool. Zest the lemon and put aside for later. Cream the sugar and margarine until pale and fluffy.
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