Glazed Lavender Tea Cake

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* Exported from MasterCook *

 

Glazed Lavender Tea Cake

 

Recipe By :Cooking Light, June 2000

Serving Size : 10 Preparation Time :0:00

Categories : Desserts/Cakes

 

Amount Measure Ingredient -- Preparation Method

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CAKE:

1 cup granulated sugar

5 tablespoons butter or stick margarine -- softened

1/2 teaspoon vanilla extract

1 large egg

1 large egg white

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup plain fat-free yogurt

2 tablespoons finely chopped fresh lavender leaves

Cooking spray

GLAZE:

1/3 cup sifted powdered sugar

1 teaspoon water

1/4 teaspoon vanilla extract

 

1. Preheat oven to 350°.

 

2. To prepare cake, beat granulated sugar, butter, and 1/2 teaspoon vanilla at

medium speed of a mixer until well-blended (about 5 minutes). Add egg and egg

white, 1 at a time; beat well after each addition. Lightly spoon flour into dry

measuring cups; level with a knife. Combine flour, baking powder, baking soda,

and salt; stir well. Add flour mixture to sugar mixture alternately with yogurt,

beginning and ending with flour mixture. Stir in lavender.

 

3. Pour the batter into an 8-inch loaf pan coated with cooking spray. Bake at

350° for 1 hour or until a wooden pick inserted in center comes out clean.

 

4. To prepare glaze, combine powdered sugar and remaining ingredients. Spread

over hot cake. Cool in pan 20 minutes on a wire rack, remove from pan. Cool

completely on wire rack. Yield: 10 servings (serving size: 1 slice).

 

NOTE: To freeze up to 1 month without the glaze, place in an airtight container,

or wrap in heavy-duty plastic wrap or foil. Unwrap and thaw at room temperature

2 hours before serving. Prepare the glaze, and spread over cake.

 

CALORIES 247 (24% from fat); FAT 6.6g (sat 3.8g, mono 1.9g, poly O.4g);

PROTEIN 4.6g CARB 42.7g FIBER 0.6g CHOL 38mg; IRON 1.2mg; SODIUM 227mg; CALC

8Omg

 

Scanned and formatted using MC Tagit by KES

 

Source:

" Jean Kressy "

Copyright:

" Southern Living Inc. 2000 "

 

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Per serving: 99 Calories (kcal); trace Total Fat; (3% calories from fat); 1g

Protein; 24g Carbohydrate; 19mg Cholesterol; 145mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2

Other Carbohydrates

 

NOTES : A perfect vehicle for the beginner lavender cook, this subtly sweet,

delicate tea cake is great for breakfast, dessert, or a snack.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0