Lavender and Lemon Tea Cake

I may not be here tomorrow (saturday 6/14) because we are having an open house so that everyone who has not seen Chris in awhile can spend time with him. If I do miss the day that is what is going on and we will surf and shop early next week.

I have to admit that I used brown sugar in the above recipe and that is why it looks brown. Truth in advertising, right?

This is a fantastic, moist cake that is just a touch different. It is wonderful with cream cheese and orange marmalade spread on it and cut in small shapes for tea sandwiches as well as when topped with a dollop of cream and served as a cake.

1 cup sugar, white
1/3 c butter softened
1 teaspoon vanilla extract
2 eggs
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
grated zest from one lemon
1/4 teaspoon salt
1 cup sour cream
2 tablespoons lavender buds

Glaze:
1/3 cup sifted powdered sugar
1 tsp lemon juice
1/2 tsp vanilla

Preheat oven to 350°.

Beat sugar, butter, and teaspoon vanilla at medium speed until well-blended. Add eggs beating well after each addition. Combine the flour, baking powder, baking soda, lemon zest and salt. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Stir in lavender gently.

Pour the batter into an 8-inch greased loaf pan. Bake at 350° for 1 hour or until a knife inserted in the center comes out clean.
Combine the powdered sugar and remaining ingredients. Stir until smooth. Spread over hot cake. Cool in pan 20 minutes, remove from the pan. Cool completely.

Image:MaryeAudet