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Ingredients

¾ cup milk 3 tablespoons finely chopped fresh lavender 6 tablespoons butter, softened 1 cup white sugar 2 eggs 2 cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt

Nutrition Info

211.6 calories carbohydrate: 33.6 g cholesterol: 47.5 mg fat: 7.1 g fiber: 0.6 g protein: 3.8 g saturatedFat: 4.1 g servingSize: - sodium: 169 mg sugar: 17.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan.
Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.
Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.

12 servings

I make this tea bread when the lavender is in bloom. Try it with fresh strawberry slices on top.