A Recipe for Lavender Tea Cake

Either dried lavender, the kind you find on spice racks, or fresh lavender can be used in this not-too-sweet tea cake.

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From the Pittsburgh Post-Gazette

This recipe was tested with dried lavender, pulverized in a mini food processor, before measuring. Fresh lavender can also be used.

Lavender Tea Cake

Ingredients:

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
cooking spray

Glaze:

1/3 cup sifted confectioners' sugar
1 tsp. water
1/4 tsp. vanilla extract

Preparation:

1. Preheat oven to 350 degrees. Spray 8-inch loaf pan with cooking spray, and set aside.

2. For the cake: Beat sugar, butter and 1/2 teaspoon vanilla at medium speed of a mixer until well-blended, about 5 minutes. Add egg and egg white, one at a time, and beat well after each addition. Lightly spoon flour into measuring cups; level with 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 1 hour, or until wooden toothpick inserted in center comes out clean.

3. Glaze: Combine ingredients, spread over hot cake. Cool in pan 20 minutes on wire rack. Remove from pan and cool completely. Makes 10 slices. Cake can be frozen.

Note: If flowering lavender is available, put a flower on each plate when you serve the cake.