| Ingredient | Method |
| 200g butter 240g LP flour 1/2 tsp baking soda 1.5 tsp baking powder 170-180g caster sugar 4 A eggs 30g lemon curd glaze 55g Sour Cream 1 tsp vanilla essence 1 tbsp dried lavender blended 1/2 tsp dried lavender (without blended) | 1. Sift flour, baking powder and baking soda. 2. Beat the butter and sugar until creamy, light and fluffy. 3. Add the eggs, one at a time, mixing each until fully incorporated. 4. Slowly add the dry ingredients, alternately with sour cream until well combined. 5. Add Lemon curd glaze and vanilla essence and beat on low speed until blended. Gently stir in lavenders. 6. Pour the batter into prepared pan, bake @ 180C for 50-55 minutes. |
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