Method (loaf)

1. Preheat oven to 180°C fan, and line a 2lb loaf tin with grease proof paper or a loaf liner. Set aside.
2. In a small saucepan, add in the milk and heat on the hob until simmering. Add in 2 earl grey tea bags and allow the tea to infuse the milk.
3. In a medium sized mixing bowl, add in the flour, sugar and baking powder. Cut open 2 tea bags and add in the dried earl grey.
4. Add the oil and infused earl grey milk . Mix to combine. Don’t over-mix the batter!
5. Pour the batter into the lined tin and level off with the back of a spoon.
6. Cut some butter into a strip and lay in the middle of the batter, don’t press it down (refer to video for reference). This helps to create the classic ‘crack’ down the middle of the loaf. 
7. Place the loaf into the middle of the pre-heated oven and bake for 45 – 50minutes. After 40 minutes, check on the loaf to make sure it’s not burning. To check to see if the loaf is fully baked, insert a skewer down the middle of the loaf. If it comes out clean, the loaf is ready to take out the oven. If the skewer has some batter on it, the loaf isn’t cooked and needs a little bit more time.
8. Remove the baked loaf from the oven, place the tin on a wire rack and allow the loaf to cool in the tin. This will take a few hours.

Method (icing)

1. In a small bowl, add in the icing sugar and ground lavender (use a blender to blend into a powder). Add the milk and drop of purple food gel. Mix to combine and until smooth. You want the consistency to be thick, but runny and easy to drizzle, similar to tooth paste. You may need to add more icing sugar to thicken. 
2. Drizzle the lavender icing over the top of the loaf and allow it to drip over the sides of the cake. Allow to stand at room temperature to crust over for around 40 minutes (the icing will be dry to the touch when set).
3. Use a sharp serrated knife to cut the loaf into slices, tuck in and enjoy!