Spring roared in like a lion yesterday!
It was a dark, wet, very windy day that called out for something sweet and light and with the promise of warm, sunny days. This Lavender Tea Cake was just the thing to brighten our day!



It's a recipe that a friend found in Cooking Light magazine a couple of years ago. I tucked it away and have been waiting all this time for just the right day to make it.

This Lavender Tea Cake is my submission to Weekend Herb Blogging, the weekly cooking event that was started by Kalyn at Kalyn's Kitchen.
It is being hosted this week by an amazing gardener, cook and fellow American living in France, Katie, at Thyme For Cooking.




Even though the recipe is "light," the flavor is rich and flavorful. It was well worth waiting for!

Lavender Tea Cake
makes about 10 slices

1 cup sugar
5 tablespoons softened butter
1/2 teaspoon vanilla
1 large egg
1 large egg white
1 3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup plain fat free yogurt
1/4 teaspoon salt
2 tablespoons chopped, fresh lavender leaves

Preheat the oven to 350F
Beat sugar, butter, vanilla at medium speed for 5 minutes, either in a stand mixer or with a hand held mixer.
Add the egg, beat well, then add the egg white and beat well.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, baking soda, and salt; stir well.
Add half the flour mixture to the sugar mixture and mix well, add the yogurt, blend well, then finish with the rest of the flour mixture.
Fold in the lavender leaves.
Pour into a greased 8 inch loaf pan and bake 1 hour or till toothpick inserted into the center comes out clean.

Glaze

1/3 cup sifted powdered sugar
1 teaspoon water
1/4 teaspoon vanilla

Combine and pour over the cake while still hot.
Cool in pan 20 minutes then remove from pan and cool completely on a wire rack.



Head on over to thyme For Cooking on Monday for the entire Weekend Herb Blogging round-up.