Line the base of a 20cm Cake tin with silicon or greaseproof paper and wipe sides with a little oil.
Oven 180 ºc
Cream together the butter and sugar until light and fluffy.
Whisk the eggs in a bowl and slowly add to the mixture.
Mix in all other ingredients except the icing ingredients.
Pour the cake mixture into the tin.
Bake for approx. 30 mins until an inserted skewer comes out clean.
Make the icing by mixing the lemon juice and icing sugar until you have a thick paste. Add more icing sugar if it is too runny.
Whilst warm, prick the cake making several holes with a skewer. Pour over icing and sprinkle with lavender . Allow to cool completely before removing from the tin.
Serve with a lovely dollop of greek yoghurt or crème fraiche.