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Glazed Lavender Tea Cake

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

Ingredients

  • Cake:
  • 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
  • Glaze:
  • 1/3 cup sifted powdered sugar
  • 1 teaspoon water
  • 1/4 teaspoon vanilla extract

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.