Pre heat the oven to 170 degrees,
Line a 20cm or 2lb loaf tin with parchment paper,
Beat the butter and lavender sugar together until light and creamy in colour,
Add in the eggs, one at a time and beat the batter to incorporate them,
Mix through the marmalade and orange zest,
Fold in the flour,
Squeeze in the orange juice and mix the cake batter well,
Pour the cake batter into your tin and bake for 50 minutes approximately,
Let the cake cool completely before icing it.
Melt the marmalade in a saucepan,
Add in at least 3tbsp sifted icing sugar,
If you need to thin the icing to achieve pouring consistency, do so by adding orange juice,
Pour over the cake, allowing the icing to fall down the sides of the cake,
Decorate with little sugar flowers.
This cake is simple to put together yet tastes beautifully floral with a citrus note. It would make the perfect mother's Day gift for mothers of all ages!
Adapted from Kitchen Garden Preserves