Description
I make this tea bread when the lavender is in bloom. Try it with fresh strawberry slices on top.
Ingredients
- ¾ cup milk
- 3 tablespoons finely chopped fresh lavender
- 6 tablespoons butter, softened
- 1 cup white sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). 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.
- 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.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 12