Either dried or fresh lavender can be used in this not-too-sweet tea cake.
This recipe was tested with dried lavender, pulverized in a mini food processor, before measuring. Fresh lavender can also be used.
Lavender Tea Cake
1 cup granulated sugar
5 Tbsp. butter or margarine, softened
1/2 tsp. vanilla extract
1 large egg
1 large egg white
1 3/4 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup plain fat-free yogurt
2 Tbsp. finely chopped fresh lavender leaves, or 1 Tbsp. finely chopped dried lavender
1/3 cup sifted confectioners' sugar
1 tsp. water
1/4 tsp. vanilla extract
Preheat oven to 350 degrees. Spray 8-inch loaf pan with cooking spray, and set aside.
For the cake: Beat sugar, butter and 1/2 teaspoon of vanilla at medium speed with a mixer until well-blended, about five minutes. Add the egg and egg white, one at a time, and beat well after each addition. Lightly spoon flour into measuring cups, and level with a knife. Combine flour, baking powder, baking soda and salt and stir well. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender. Pour into 8-inch loaf pan coated with cooking spray. Bake at 350 degrees for one hour, or until wooden toothpick inserted in center comes out clean.
Glaze: Combine ingredients, spread over hot cake. Cool in pan for 20 minutes on wire rack. Remove from the pan and cool completely. Makes 10 slices.