Lavender lemon tea cake.

In honor of the Olympics and the stunning display of athleticism I am spending many hours sitting on my couch eating cake. A tea cake, in honor of the cherished British tradition of tea.

Am I inspired to run, exercise, and otherwise get my lazy bones off of the couch? Of course.  Is it easier to sit here and watch other people do it instead? Yes. Join me.

Lavender Lemon Tea Cake 

Adapted from Eating for England (if you haven't explored this sweet blog, you must) 

5 tbls butter (softened)

1 egg

1 egg white 

1/2 tsp vanilla

1 cup granulated sugar 

zest and juice of 1 lemon 

1 3/4 cup flour 

1/4 tsp salt

1 tsp baking powder

1/4 tsp baking soda 

6 oz plain greek yogurt 

2 tbls dried lavender 

Glaze: 

1 tsp water

1/3 cup powdered sugar

1/4 tsp vanilla 

Preheat oven: 350

1. Mix softened butter, sugar, vanilla, and lemon zest and juice until well combined.

2. Mix in egg and egg white, one at a time 

3. In a separate bowl combine dry ingredients (flour, salt, baking soda, baking powder).  Mix well.

4. Slowly add dry ingredients and greek yogurt to butter/sugar mixture, alternating, beginning and ending with the flour mixture. 

5. Stir in dried lavender.  

6. Pour batter into a greased 9x5 loaf pan, and bake for about one hour, rotating half-way through. 

7. Prepare glaze by mixing together the water powdered sugar and vanilla, allow the cake to properly cool on a wire rack before adding the glaze. 

Happy Olympics!