Mix half of the milk with the vinegar and set aside

Put the rest of the milk in a saucepan with the lavender. Boil it then take it off the heat and let it stand for 5 minutes to infuse the flavour before straining

Put the sugar, oil, vanilla, vinegar milk and the lavender milk into a bowl and mix together

In another bowl mix together the flour, starch, baking powder, bicarb and salt

Stir the wet ingredients into the dry until just combined then split between the 2 tins and put straight into the oven

Meanwhile make the lavender syrup by bringing all the syrup ingredients to the boil in a saucepan. Let simmer, stirring occasionally until thickened. Take off the heat, strain and let cool

Stir in the cornstarch mixture, boil to thicken then strain and let cool

When everything has cooled, set one of the cake layers onto a plate or cake board and use a cocktail stick to pierce the cake surface randomly

Brush the whole of the top surface and sides with half of the lavender syrup then add a layer of lemon buttercream

Put the 2nd cake layer on top, again pierce then brush a coating of lavender syrup on top and sides, then spread the rest of the buttercream over the top and sides of the assembled cake

To serve, pour some of the raspberry sauce on a plate and sit a slice of cake on top