Ingredients

Instructions

1. 1

   Preheat your oven to 170°C (340°F) and grease and line a 900g (2lb) loaf tin with baking parchment.

2. 2

   In a large mixing bowl, beat the softened butter and caster sugar together with an electric whisk until pale and creamy.

3. 3

   Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour.

4. 4

   Gently fold in the remaining self-raising flour, lemon zest, and dried lavender until just combined.

5. 5

   Stir in the milk to loosen the batter slightly; it should fall slowly from the spoon.

6. 6

   Spoon the mixture into the prepared loaf tin and smooth the surface with a spatula.

7. 7

   Sprinkle the tablespoon of granulated sugar over the top of the batter to create a crunchy crust.

8. 8

   Bake in the center of the oven for 55 to 60 minutes, or until a skewer inserted into the middle comes out clean.

9. 9

   Remove from the oven and let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.