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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Cooking Light June 2000 Ingredients:
1 cup granulated sugar |
5 tablespoons butter or 1/2 cup 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 |
Directions:
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.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well.
4. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender.
5. 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.
6. 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.
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