Lavender Tea Cakes

I have a healthy lavender plant among my herbs and wanted to try cooking with lavender. Most of the recipes I found used the flower, but since I only had one lovely flower, I searched till I found a recipe that used the leaves.

So glad I was persistent because I came upon this lovely recipe for Lavender Tea Cakes!


I have this great mold that a friend gave me a while back (thanks, Lisa!) and I decided to use this instead of the loaf pan the recipe called for. I mixed up the batter ingredients, poured into the mold and baked for about 30 minutes. Then, I doubled the glaze recipe and added it to both the top and bottom of the cakes. I also added more lavender leaves into the glaze.



These cakes were delicious....moist and very flavorful. I'll definitely make these again and really glad I found a use for my lavender plant.


I changed the original recipe a little, so below is my adapted version....enjoy!

Lavender Tea Cakes

For the Cake:
1 cup granulated sugar
5 tbsp softened butter
1/2 tsp vanilla extract
1 egg plus 1 egg white
1 3/4 cups AP flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tsp baking powder
1 cup plain fat-free yogurt (I used Greek yogurt)
2 tbsp fresh lavender leaves, finely chopped

For the Glaze:
1/3 cup sifted powdered sugar
1 tsp water
1/4 tsp vanilla extract
2 tbsp finely chopped fresh lavender leaves

Preheat oven to 350. Spray mold with cooking spray.

Beat sugar, butter and 1/2 tsp vanilla until well blended, about 5 minutes. Add egg and egg white one at a time, beating well after each addition. Combine flour, baking soda, baking powder and salt.

Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour. Stir in lavender. Pour into molds and bake about 30 minutes.

Remove cakes from oven and spread with glaze. When cakes are cool enough to remove from mold, spread more glaze on top.