Cooking with Lavender-Lemon Loaf Lavandula

Hello Everyone, 

Welcome to My Cozy Corner. Today I'm cooking with Lavender. As you know if you are a follower or friend I love lavender. My quest is to find as many things to do with lavender as I can. I'm in the process of writing a Q and A post from comments I received from my Purple Reign Post. Go Here. 

Lavender shares family bonds with mint, rosemary, and thyme, with a lovely scent and a unique flavor. 

A favorite for teatime or dessert, lemon loaf lavandula travels well, slices neatly and tastes sensational

Please join me tomorrow in blogland  as I serve this delightful Lemon Loaf Lavandula to friends, followers and visitors.

This moist, delicious tea or dessert loaf  has a subtle lavender flavor. For a more intense flavor, add no more than another 1/2 teaspoon dried buds to the creamed mixture.
Now, let's get baking!
INGREDIENTS
Cake
1/3 cup butter
1 cup sugar
2 eggs
1 tablespoon grated lemon rind
1 teaspoon dried lavender buds
(off the stem; no leaves)
2 1/2 cups sifted flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk

Glaze
1/2 cup sugar
1/2 cup fresh lemon juice
1/2 teaspoon lavender
1 tablespoon grated lemon rind

Heat the oven to325 degrees. Grease a 9-by-5-by-3 inch loaf pan.  Cream the butter and sugar until soft.  Add the eggs one at a time, beating until smooth.  Add the rind and lavender.  combine the flour, baking powder, and salt, mixing lightly with spoon. Add the dry ingredients and the milk into the creamed mixture, alternating in  two or three pours.  Beat until just mixed.  Don't over-beat. Pour batter into greased loaf pan and smooth top with a knife.  Bake for about an hour, or until a toothpick inserted into the center of the loaf comes out clean.
Toward the end of the baking period, combine glaze ingredients in a small pan, bruising the lavender between yours fingers before adding it.  Bring to a boil, stirring constantly, and when the sugar is dissolved, remove from stove.  When the cake is done, remove it from the oven and prick the top of the loaf all over with a toothpick.  Pour the glaze slowly over the top of the loaf until all of it is absorbed.  When the loaf cools a little, remove from pan.  It's best to let it sit for 10 to 12 house before slicing.
Go Here to print recipe
Enjoy!
I hope you enjoy this great Lemon Loaf with Lavender
Thank you for visiting My Cozy Corner
I will be joining some awesome parties, please hop along with me.
Monday
Stonegable for On The Menu Monday
Boogieboard Cottage for Masterpiece Monday 
Tuesday
Home Stories of A2Z for Tutorials and Tips Tuesday 
Wednesday
DIY by Design for Sizzle into Summer
Thursday 
Miz Helen's Country Cottage for Full Plate Thursday 
Friday
Simple Living for Foodie Friday 
Rattlebridge Farm for Foodie Friday
See you soon!
xo
Betty