Rating: 5 stars
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A perfect vehicle for the beginner lavender cook, this subtly sweet, delicate tea cake is great for breakfast, dessert, or a snack.

Recipe by Cooking Light June 2000


Recipe Summary test

10 servings (serving size: 1 slice).Note: To freeze up to 1 month without the glaze, place


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

247 calories; calories from fat 24%; fat 6.6g; saturated fat 3.8g; mono fat 1.9g; poly fat 0.4g; protein 4.6g; carbohydrates 42.7g; fiber 0.6g; cholesterol 38mg; iron 1.2mg; sodium 227mg; calcium 80mg.