Glazed Lavender Tea Cake

by Cyndi
(PR)

This recipe for glazed lavender tea cake is from a Cooking Light magazine that's eons old. I ripped out the page and saved it, and use it quite often, even for a few baby showers. It's light and perfect for a bunch of ladies.

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 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup plain fat-free yogurt
2 tablespoons finely chopped fresh lavender leaves
Cooking Spray

Glaze:
1/3 cup sifted powdered sugar
1 tsp water
1/4 tsp vanilla extract

1. Preheat oven to 350 F
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 F for an 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. Yield: 10 servings (serving size: 1 slice).

Note: To freeze up to 1 month without the glaze, place in an airtight container, or wrap in heavy-duty plastic wrap or foil. Unwrap and thaw at room temperature 2 hours before serving. Prepare the glaze, and spread over cake.

Yum!