Instructions

1. Pre-heat oven to 180°C / 160°C fan assisted / gas 4. Grease and flour savarin or cupcake tin very well.
2. With an electric mixer, cream the butter and sugar together until pale in colour. Add the lemon zest and mix again.
3. Gradually add the eggs, one at a time until combined. Tip: Don’t worry if the mixture looks split after adding the last egg, the flour will bring it together.
4. Add the flour and mix just until batter is smooth.
5. Spoon the batter into a piping bag then pipe the batter into the greased prepared wells of the savarin or cupcake tin, only fill to about halfway.
6. Bake in pre-heated oven until golden brown and a toothpick comes out clean, about 12-15 minutes.
7. Remove from the oven and allow to cool for 5 minutes in the tin on a wire rack, then remove from the tray and place on a wire rack to cool.
8. For the soaking syrup, combine the sugar, water, lemon juice and lavender in a small pot and bring to the boil. Remove from heat and allow to infuse for 5 minutes.
9. Pour the liquid through a small sieve into a medium sized bowl to remove the lavender. Dip each cake in the warm soaking syrup and set aside.
10. To serve, fill the centre with fresh raspberries and a sprig of lavender, finishing with a dusting with icing sugar then enjoy!