 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
A perfect vehicle for the beginner lavender cook, this subtly sweet, delicate tea cake is great for breakfast, dessert, or a snack. Ingredients:
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 |
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. 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.
|
|