ravendarkforestwitch:LAVENDER TEA BREADINGREDIENTSLavender Cake:¾ cup milk3 tablespoons finely chopp
ravendarkforestwitch:LAVENDER TEA BREADINGREDIENTSLavender Cake:¾ cup milk3 tablespoons finely chopped fresh lavender6 tablespoons butter, softened1 cup white sugar2 eggs2 cups all-purpose flour1 ½ teaspoons baking powder¼ teaspoon saltLavender Glaze:½ cup milk1 tablespoon dried lavender buds1 cup confectioner’s sugarPREPARATIONCake: Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan. 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 rack. Lavender Glaze: Place the milk in a saucepan over medium heat. When it starts to boil, take the pan off 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 get a smooth and opaque glaze. Pour or spoon over the cooled loaf. -- source link