GLAZED LAVENDER TEA CAKE A perfect vehicle for the beginner lavender cook, this subtly sweet, delicate tea cake is great for breakfast, dessert, or a snack. 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

Preheat oven to 350°F.

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.

Pour the batter into an 8-inch loaf pan coated with cooking spray. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean.

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.

Serves 10.

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.

[Cooking Light, June 2000]