We’ve flavoured this cake with lemon zest, poppy seeds and lavender flowers.
Preheat the oven to 180°C. Line two 20cm and one 15cm round baking tins with baking paper.
1. Cake Cream the butter and sugar together in a large mixing bowl. Beat in the vanilla essence with an electric beater. Add the eggs one by one, beating well after each addition. Stir in the lavender flowers.