A day trip to a lavender festival in July inspired this recipe. I was not aware that there were lavender farms in Wisconsin and was delighted to learn that three farms that are less than an hour away were having a festival. This day included talks on honey, pick your own opportunities and classes on wreath making. I was only planning to visit one farm since they had a bee talk and were offering free lavender plants to the first 100 people but am glad my friend and other attendees suggested a visit to the others. One specialized in baked goods and the other was in a beautiful farm setting which also offers yoga classes.
I was looking forward to incorporating lavender into a recipe as a reminder of this lovely summer day. A teacake seemed a fitting tribute and the addition of thyme meant that I could use up some of our ample supply from the garden.
Lavender Thyme Tea Cake
by Inspired by the Seasons
- 1/4 tsp lavender buds
- 1 T fresh thyme leaves or 1 tsp dried
- 1 c sugar
- 2 T lemon juice
- 2 large eggs
- 1/3 c vegetable oil
- 7 oz container of plain yogurt (I used Fage brand)
- 1 1/2 c all purpose flour
- 2 tsp baking powder
- 3/4 tsp kosher salt
Heat oven to 350 degrees and grease a 9x5 loaf pan.
Place lavender, sugar and thyme in a food processor and pulse until lavender and thyme are incorporated. It helps to enhance the flavor if you can do this 2 hours or up to a day in advance. Set aside 1 tablespoon for topping.
In a small bowl, whisk together flour, baking powder and salt.
In a large bowl, add eggs, oil, vanilla and sugar and mix with a hand mixer on medium speed for 3 minutes.
Add 1/2 of the dry ingredients and 1/2 of the yogurt and mix together. Add remaining and stir until combined. Put into prepared loaf pan and smooth out batter. Top with remaining sugar. Bake for 50-60 minutes.