Lavender Tea Cake

A moist and sweet tea loaf, perfect for afternoon tea or simply to celebrate when the lavender blooms. Delightfully rich with butter and lavender cream, and unforgettable with the vanilla flavoring.

Lavender Tea Cake Recipe
INGREDIENTS
* 3/4 cup milk (or vanilla creamer)
* 1 to 2 tsp dried culinary lavender (1 Tbsp. Is using fresh lavender)(link below)*
* 6 Tbsp. butter, softened
* 1 cup granulated sugar
* 2 eggs
* 1 tsp. vanilla extract
* 1/2tsp lavender extract (link below)**
* 2 cups all-purpose flour
* 2 tsp. baking powder
* 1/2 tsp. salt
GLAZE
* 1/2 cup sifted powdered sugar
* 2 teaspoons water
* 1/4 teaspoon vanilla (optional- also try almond or lemon extract for variation)
INSTRUCTIONS
1. Preheat the oven to 325 degrees. Spray with cooking spray or butter and flour a 9×5 inch loaf pan.
2. Combine the vanilla creamer or milk and lavender in a small saucepan over medium heat. Cook until it just begins to simmer; remove from the heat and cool slightly.
3. Cream the butter and sugar together with an electric mixer or stand mixer. Beat in the eggs, one at a time, until the batter is light and fluffy; stir in the vanilla.
4. In a separate bowl, combine the flour, baking powder, and salt. Add to the butter mixture alternately with the lavender cream until just blended; pour into the prepared pan.
5. Bake for 45-50 minutes or until a tester inserted in the middle comes out mostly clean. Let cool in the pan a few minutes before transferring to a rack to cool.
6. Make the glaze: Combine the powdered sugar and water until the desired consistency is reached. (Sprinkle in additional lavender if you’d like) Spread the glaze over warm or cool cake. Cool completely before slicing

*https://lavenderbythebay.com/.../culina.../products/culinary
**https://lavenderbythebay.com/.../products/lavender-extract-1