#tea bread

Ingredients 

3/4 cup milk

1 Tbsp. fresh lavender, finely chopped (or 3-4 tsp. dried)

6 Tbsp. butter, softened

1 cup white sugar

1 tsp. lemon zest

2 eggs

1/4 cup Greek yogurt, or plain or vanilla

1/2 tsp. vanilla extract

2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

Glaze

2/3 cup  sifted powdered sugar

3 tsp.   lemon juice

1/2 tsp. vanilla extract

Instructions 

Preheat the oven to 325 degrees. Grease and flour a 9×5 inch loaf pan (or 3 small pans; 3 1/2 x 6-inch pans).

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.

With a hand mixer, in a medium mixing bowl, cream together the butter and sugar until smooth. Beat in the eggs and lemon zest until the mixture is light and fluffy; add in Greek yogurt, and vanilla.

In a separate bowl, combine the flour, baking powder, and salt; gently mix into the creamed mixture alternately with the milk and lavender, until just blended.

Pour the batter into the prepared pan(s).

Bake for 45-50 minutes (loaf pan). For the 3 small pans, bake for 30 minutes.