User's avatarJoey B

Lavender Tea Cake

A tea cake is a precocious name for a pound cake. This one with an elegant lavender twist.

Time1 1/2 hours with baking
Yield1 loaf; 15 thin slices
Recipe of Lavender Tea Cake by Joey B

Ingredients

  • 3/4 cup milk
  • 3-4 tsp dried lavender
  • 6 tbsp softened butter
  • 1 cup white sugar
  • 1 tsp lemon zest
  • 2 eggs
  • 1/4 cup yogurt (plain or vanilla)
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • glaze
  • 2/3 cup powdered sugar
  • 3 tsp lemon juice
  • 1/2 tsp vanilla extract

Steps

  1. Combine the lavender and milk in a saucepan. I tried to grind the lavender a bit to release as much of the aromatics as possible. Heat under medium heat without scalding the milk. But the longer you simmer, the more the milk becomes infused with the lavender.
  2. Cream together butter and sugar in a separate mixing bowl. Then gradually add in both the eggs and zest until fluffy. Last, add in the yogurt and vanilla by stirring.
  3. Combine the dry ingredients of flour, baking powder and salt in a large bowl.
  4. Alternately add in portions of the cooled milk base and the batter until all blended.
  5. Pour into oiled loaf pan and pat to remove air bubbles. Bake at 325° for 45-50 minutes.
  6. Whisk together glaze ingredients and drizzle over the top of cake after it has cooled from the bake.
  7. ** I was really hoping to find some Ube powder which is a deep purple root starch. It adds a vanilla-like essence but also brings a deep violet hue. But I was not able to purchase it anywhere. So instead I chose to add a dollop of food coloring to get the lovely tint. The danger with food dyes is that the pretty purple of the batter tends to lean more towards a grey upon baking. Just an option.