Glazed Lavender Tea Cake

Description
.

Ingredients

 * Cake:
 * 1 cup granulated sugar
 * 5 Tablespoons butter or stick margarine, softened
 * ½ 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 (I substituted
 * 1 c. buttermilk-because I had it on hand)
 * 2 tablespoons finely chopped fresh lavender leaves
 * Cooking Spray
 * Glaze:
 * 1/3 cup sifted powdered sugar
 * 1 teaspoon water
 * 1/4 teaspoon vanilla extract
 * 1/3 cup sifted powdered sugar
 * 1 teaspoon water
 * 1/4 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F.

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.

Pour the batter into an 8-inch loaf pan coated with

cooking spray.

Bake at 350 degrees F for about 1 hour or until

a wooden pick inserted in the center comes out clean.

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, and 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.