#lavender tea bread

[persephinae]

Ingredients 

3/4 cup milk

1 Tbsp. fresh lavender, finely chopped (or 3-4 tsp. dried)

6 Tbsp. butter, softened

1 cup white sugar

1 tsp. lemon zest

2 eggs

1/4 cup Greek yogurt, or plain or vanilla

1/2 tsp. vanilla extract

2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

Glaze

2/3 cup  sifted powdered sugar

3 tsp.   lemon juice

1/2 tsp. vanilla extract

Instructions 

Preheat the oven to 325 degrees. Grease and flour a 9×5 inch loaf pan (or 3 small pans; 3 1/2 x 6-inch pans).

Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.

With a hand mixer, in a medium mixing bowl, cream together the butter and sugar until smooth. Beat in the eggs and lemon zest until the mixture is light and fluffy; add in Greek yogurt, and vanilla.

In a separate bowl, combine the flour, baking powder, and salt; gently mix into the creamed mixture alternately with the milk and lavender, until just blended.

Pour the batter into the prepared pan(s).

Bake for 45-50 minutes (loaf pan). For the 3 small pans, bake for 30 minutes.

To prepare glaze, combine powdered sugar, lemon juice and vanilla. Poke holes with a fork into each loaf (about 6-8 times per loaf). Spread glaze over hot cake. Cool in pan 20 minutes on a wire rack; remove each loaf from the pan. Cool completely on wire rack.

[heirloom-recipe-chest]

Summer Recipes — Lavender Tea Bread Ingredients — Lavender Cake: • ¾ cup milk • 3 tbsp. fresh lavender, finely chopped • 6 tbsp. butter, softened • 1 cup sugar • 2 eggs • 2 cups all-purpose flour • 1½ tsp. baking powder • ¼ tsp. salt Lavender Glaze: • ½ cup milk • 1 tbsp. dried lavender buds • 1 cup confectioner’s sugar   Directions — • Preheat oven to 325°F. Grease and flour a 9″ x 5″ loaf pan, and set aside. • Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly. • In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt in a separate bowl; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared loaf pan. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.  • Once the cake has cooled, prepare the glaze. Pour the milk into a saucepan and bring to a boil over medium heat. Once boiling, remove the pan from the heat and add the dried lavender buds. Let the mixture steep for 5-8 minutes, then strain the milk. Whisk it into the sugar, a tablespoon at a time, until you achieve a smooth and opaque glaze. Pour or spoon over the cooled loaf.

[hanghuhns]

During the bloom of the lavender, I bake this tea bread. Try topping it with thin slices of fresh strawberry.

[cottagebff]

Had a picnic with my friends today 🌱🍄

[thereadersmuse]

Lavender tea bread. Just needs to cool before I put on the glaze. Smells good! This was a recipe that came across my dash that I had saved in my drafts to try. (x.)