Oh, these are so good! I use the small mini loaves pans and they are perfect with a cup of coffee in the morning - my teenage son even loves these (and this is the child that gives out our local McDonalds as his second address!). The recipe uses the lavender leaves which gives a slight lavender taste. If you want a stronger lavender flavor, use fresh lavender buds. If you are using dried buds, usually only half the required amount - dried herbs are much stronger than fresh.
Glazed Lavender Tea Cake
Cake:
1 cup granulated sugar
5 tablespoons butter or stick margarine, softened (I use only unsalted butter)
1/2 teaspoon vanilla extract
1 large egg
1 large egg white
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt
2 tablespoons finely chopped fresh lavender leaves (see note above)
Cooking spray
Glaze:
1/3 cup sifted powdered sugar
1 teaspoon water
1/4 teaspoon vanilla extract
Preheat oven to 350°
To prepare cake, beat granulated sugar, butter, and 1/2 teaspoon vanilla at medium speed of a mixer until well-blended (about 5 minutes). Add egg and egg white, 1 at a time; beat well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender.
Pour the batter into an 8-inch loaf pan **coated with cooking spray. Bake at 350° for 1 hour *** or until a wooden pick inserted in center comes out clean.
** I use the mini loaf pans
*** I adjust the baking time for the mini loaf pans
To prepare glaze, combine powdered sugar and remaining ingredients. Spread over hot cake. Cool in pan 20 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 10 servings (serving size: 1 slice).
Enjoy!
If you don't have lavender available, do a search on the Internet for Culinary lavender. There are several lavender farms that sell lavender buds.
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