Glazed Lavender Tea Cake

Cooking Light
A perfect vehicle for the beginner lavender cook, this subtly sweet, delicate tea cake is great for breakfast, dessert, or a snack.
10 servings (serving size: 1 slice).Note: To freeze up to 1 month without the glaze, place


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1 cup granulated sugar
5 tablespoons butter or stick margarine, softened
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
Cooking spray
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.

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.

Created date

February 2006

Nutritional Information

Calories 247
Caloriesfromfat 24 %
Fat 6.6 g
Satfat 3.8 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 4.6 g
Carbohydrate 42.7 g
Fiber 0.6 g
Cholesterol 38 mg
Iron 1.2 mg
Sodium 227 mg
Calcium 80 mg