1. Preheat the oven to 180C. Grease a Bundt cake tin with butter and dust it with flour.
2. Add the raw cane sugar (180g) to the bowl. Grind Speed 9 / 3 seconds to make caster sugar. Set aside in a small bowl.
3. Add the cubed butter (150g) to the bowl. Mix Speed 5 / 40 seconds. Scrape down sides.
4. Add the prepared caster sugar (180g), vanilla extract (1 tsp), lavender honey (50g), eggs (3), Greek yoghurt (280g), white spelt flour (300g), baking powder (1 Tbsp) and ground cinnamon (1/2 tsp) to the bowl. Combine Speed 5 / 30 seconds. Scrape down sides. Repeat if not well combined.
5. Pour the mixture into the prepared cake tin.
6. Bake for 35-45 minutes until golden brown and a skewer inserted comes out clean.
7. Remove from the oven and leave to cool in the tin for 5 minutes, then tip upside down onto a wire cooling rack and leave to cool completely.
8. Clean the mixer bowl.

Icing:

1. If you need to make your own icing sugar, add raw sugar (250g) to the bowl and grind Speed 9 / 10 seconds.
2. To the golden icing sugar (250g), add the lemon juice (60g) and lavender honey (60g) into the bowl. Mix Speed 3 / 20 seconds.
3. Pour the icing over the cooled cake and let it run down the sides. Sprinkle with dried lavender (2 tsp) and leave to harden before serving.
4. Enjoy!

Note: If you can't find lavender honey, you can make your own by heating 200g high quality runny honey with 2 Tbsp dried lavender until boiling. Then fill into sterilised jars and leave to infuse for one week before using.