Directions

1. Put milk and flower heads, or dried lavender, in a small pan and bring slowly to simmering point over a low heat. Remove from heat, cover and set aside for 30 minutes. Strain milk into a bowl and discard lavender. Preheat oven to 180°C/Gas 4. Beat butter, caster sugar and lemon zest together until soft and creamy. Beat in eggs a little at a time, adding a tablespoon of flour with each egg. Fold in remaining flour and 2 tablespoons of lavender milk. Spoon the mixture into two loaf tins and level the top of each one. Stand the tins on a baking sheet and bake for 35 minutes or until a skewer comes out clean. Leave to cool in tins for 10 minutes before turning out onto a wire rack to cool completely. Sieve icing sugar into a bowl and stir in enough lavender milk to make a smooth paste that just holds its shape. Tint icing by mixing in a little violet food colouring and then spread it over tops of cakes with a palette knife. Decorate each cake with small sprigs of lavender flowers. Leave to set before serving.