RECIPES

Incorporating herbs

     Lavender Almond Tea Cake

Preheat oven to 325 degrees. Grease and flour a 9 x 5 inch loaf pan.

 

In a small sauce pan, combine the milk and lavender. When the mixture starts simmering (keep an eye on it or it will boil over!), remove the pan from the heat and let it cool slightly.

In a large bowl, cream together butter and sugar until smooth. Beat in the eggs until the mixture is smooth and creamy. Add vanilla extract.

 

In a small bowl, combine flour, baking powder, and salt, Stir flour mixture into butter mixture alternately with the milk and lavender until just blended (do not overstir).

Pour the batter into the greased loaf pan.

 

Bake for 45-50 minutes, until toothpick comes out clean.

Right before you take the bread out of the oven, stir together powdered sugar, milk, and remaining vanilla extract. When you remove the bread out of the oven, spread the icing on hot bread.

 

Cool the bread in the pan for 20 minutes. Run a butter knife around the edges of the pan to loosen the bread, remove the bread from the pan and cool completely on a wire cooling rack.

3/4 cup oat milk

2 tbsp. dried lavender

6 tbsp. butter, softened 

1 cup sugar

2 eggs

1/2 tsp. vanilla extract

1 tsp. almond extract

2 cup flour

1 1/2 tsp.baking powder

1/2 tsp. salt

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