Lavender Tea Bread
"I make this tea bread when the lavender is in bloom. Try it with fresh strawberry slices on top."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup white sugar
- 1 1/2 teaspoons baking powder
- 3/4 cup milk
- 6 tablespoons butter softened
- 3 tablespoons finely chopped fresh lavender
- Carbohydrate 28.8103539176382 g
- Cholesterol 17.9765625004396 mg
- Fat 6.71286923659846 g
- Fiber 0.562868066206396 g
- Protein 3.61755312734813 g
- Saturated Fat 4.12358944460831 g
- Serving Size 1 1 serving (85g)
- Sodium 343.6001947649 mg
- Sugar 28.2474858514318 g
- Trans Fat 0.539932986234671 g
- Calories 189 calories
Directions 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.
