Lavender Tea Cake

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Chef Extraordinaire
Feb 21, 2002
North Carolina
Lavender Tea Cake

1 cup granulated sugar
5 tablespoons butter, 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 or lowfat yogurt
2 tablespoons finely chopped fresh lavender leaves

1/3 cup sifted powdered sugar
1 teaspoon water
1/4 teaspoon vanilla extract

Preheat oven to 350 degrees.

Beat sugar, butter, and vanilla using a hand mixer or stand mixer at medium speed until well-blended. Add egg and egg white one at a time blending well before adding the next one.

Sift flour and carefully measure.

Combine the flour, baking powder, baking soda, and salt, stir well. If you want to sift again to incorporate even better that is fine. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Gently stir in lavender leaves.

Pour batter into an 8-inch loaf pan coated with cooking spray. Bake at 350 degrees for about 1 hour or until a wooden pick inserted in the center comes out clean.

To prepare glaze combine powdered sugar and the remaining ingredients. Spread glaze on the warm cake and then let cool in pan 20 minutes on a wire rack before removing from the pan.

To serve slice thinly and present on a pretty platter. Garnish with a lavender blossom if you have them.
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