Lavender Tea Bread

Make this tea bread when the lavender is in bloom. Try it with fresh strawberry slices on top.

Yield

12 servings

Ingredients

3/4 cup milk
3 tablespoons finely chopped fresh lavender
6 tablespoons butter, room temperature
1 cup granulated (white) sugar
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Directions

Preheat oven to 325°F (163°C). Grease a 9 x 5-inch loaf pan with cooking spray.

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; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared 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 cooling rack.

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