Add DAWN® Crème Cake Base, DAWN® Lemon Fruit Concentrate, Whole Egg, Vegetable Oil and Water 225g to a mixing bowl fitted with a beater and mix for 1 minute on slow speed and then 3 minutes on medium speed. Deposit 1550g into a long loaf tin or 450g into a standard 1lb loaf tin.
Bake in a deck oven at 170°C for 60-70 minutes for the long loaf or at 180°C for approximately 45 minutes for the 450g loaf.
Add all the lavender flowers, sugar, and water 200g to a saucepan and bring to the boil, allow to boil for 2 minutes, then remove from the heat. Allow to cool and infuse for 20 minutes then strain to remove the lavender flowers from the syrup.
Using a pipette or syringe, start injecting the syrup into the loaf cake from the top, injecting at 2cm apart throughout the length of the cake. Mix the DAWN® Premium Crystal Glaze and lavender flavouring together and brush over the surface of the loaf cake. Allow to dry, then cut and serve.