Lavender Tea Cake
Source of Recipe
Unknown
Recipe Introduction
NOTE: If flowering lavender is available, put a flower on
each plate when you serve the cake.
1 c. granulated sugar
5 T. softened butter or margarine
1/2 t. vanilla extract
1 large egg
1 large egg white
1-3/4 c. all purpose flour
1 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 c. plain fat free yogurt
2 T. finely chopped fresh lavender leaves or
1 T. finely chopped dried lavender
Cooking spray
Glaze:
1/3 c. sifted confectioners' sugar
1 t. water
1/4 t. vanilla extract.
Preheat oven to 350 deg.
Spray an 8 inch loaf pan with cooking spray and set aside.
For the cake: Beat sugar, butter and 1/2 t. 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 for 1 hour, or until wooden toothpick inserted in center comes out clean.
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.
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