Lavender Tea Bread
- 3/4 cup milk
- 2tbsp. dried lavender flowers, finely chopped, or 3 tbsp. fresh chopped flowers
- 2 cups all purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 6 tbsp. butter, softened
- 1 cup sugar
- 2 large eggs
Preheat oven to 325 degrees.
Heat milk with lavender almost to a boil, then steep until cool.
Mix flour, baking powder, and salt together in a bowl.
In another bowl, cream butter, then gradually add sugar, then the eggs, one at a time, beating till light and fluffy.
Add flour mixture alternately with the lavender milk, in three parts. Mix just until the batter is well blended. DO NOT OVERBEAT!!!!
Pour into the loaf pan and bake for 50 minutes, or until a toothpick inserted into the middle comes out clean. Cool in pan for 5 minutes and then removed to a wire rack. When completely cool place on serving plate or platter.
You can drizzle a simple sugar glaze over the loaf or serve with sprinkled confectioners sugar, my preferred serving method!