Directions

1. Melt the butter on a low heat until just starting to darken (use a light coloured pan so you can see the colour change). Remove from the heat as soon as the colour starts to change so it doesn't burn.
2. In a bowl add the sugar and eggs and whisk for 5-10 minutes until pale and you get ribbons. Add the lemon zest, lavender, honey and milk and mix together. Sift in the flour and baking powder and fold with a spatula until just combined.
3. To help the butter mix easily with the mixture, and one tablespoon of batter to the butter and whisk well. Then add the melted butter to the batter and fold to combine. Place the batter in the fridge for about half an hour.