Lavender Tea Cake

In no way is this a family recipe, but an homage to my mother’s undying love for all things British and Downton Abbey. There are a variety of versions of this recipe on the Internet, so I cannot claim credit. We modified this and made this for her birthday – and find ourselves making it from time to time when lavender is in season. 

One appeal of this recipe is that it is VERY easy to assemble, and it is not too sweet. The texture is a bit bready, and is perfect for afternoon tea.

You will need

• 3/4 cup milk
• 3 tbs fresh chopped lavender or 1 tbs dried lavender
• 6 tbs butter
• 1 cup sugar
• 2 eggs
• 2 cups all purpose flour
• 1.5 tsp baking powder
• 1/4 tsp salt

Step one:

Preheat the oven to 325 degrees F. Grease and flour a 9×5 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.

Step two:

In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy.

Step three:

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.

Step four:

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.

Enjoy.