posted by mamaSue 05-23-100 5:07 PM
* Exported from MasterCook *
Glazed Lavender Tea Cake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cake/Cupcakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup granulated sugar
5 tablespoons butter or stick margarine -- softened
1/2 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
2 tablespoons fresh lavender leaves -- finely chopped
cooking spray
Glaze:
1/3 cup sifted powdered sugar
1 teaspoon water
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees.
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 for 1 hour or until a wooden pick inserted in 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. Cook 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, or 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.
CALORIES 247 (24% from fat); FAT 6.6g (sat 3.8g, mono 1.9g, poly 0.4g); PROTEIN 4.6g; CARB 42.7g; FIBER 0.6g; CHOL 38mg; IRON 1.2mg; SODIUM 227mg; CALC 80mg
Source: "Cooking Light, June 2000 issue, page 180"