Glazed Lavender Tea Cake
Preheat oven to 340F. Grease and line a loaf tin with parchment paper.
Beat sugar, butter, vanilla bean paste, and lavender extract paste together in a mixer on medium speed until well-blended (about 5 minutes). Beat in the egg and egg white.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry mixture to the butter and eggs in three batches, alternating with the yogurt, beginning and ending with the flour mixture.
Pour the batter into prepared pan. Bake for one hour or until a skewer comes out clean. Leave to cool in the tin for ten minutes, before removing to a wire rack to cool completely.
Stir together the ingredients for the glaze in a small bowl. Spread the glaze over the cooled cake and serve.
Preparation: 25 mins
Cooking: 60 mins
8 oz (220g) granulated sugar
7 tbsp (100g) unsalted butter, softened
1/2 tsp Taylor & Colledge Vanilla Bean Paste
1/2 tsp Taylor & Colledge Lavender Extract Paste
1 large egg
1 large egg white
9 oz (260g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
8.5oz (250g) plain non-fat yogurt
2 oz (50g) confectioners’ sugar
1 tsp water
1/4 tsp Taylor & Colledge Vanilla Bean Extract