Floral infused and delicious, this lavender tea bread is a unique way to enjoy a sweet bread for dessert, or with coffee or tea.
Preheat the oven to 325 degrees. Grease and flour a 9x5 inch loaf pan, or line your loaf pans with parchment paper.
Combine the lavender buds and milk in a small sauce pan and warm over medium heat. Infusing the lavender into the milk.
Heat the lavender buds and milk to a simmer. Remove the unfused milk from heat, and then allow it to cool slightly.
In a large bowl, cream together butter and sugar until smooth.
Beat your eggs into the mixture until the mixture is light and fluffy, then add the vanilla and mix completely.
In a separate bowl, combine flour, baking powder, and salt.
Optional: if you don't like the idea of eating lavender buds, strain the lavender buds from the milk before adding to the wet ingredients.
Add and stir your dry ingredients into the creamed butter and sugar mixture, alternating with the milk and lavender until just blended.
Pour the cake batter into your prepared pan.
Bake the tea bread for 45-50 minutes in the preheated oven. (At high altitude, leave it in a bit longer than directed - about 5 ish minutes)
Check with a toothpick that the batter has comes out clean, remove from the oven and allow to cool on a baking rack.
To prepare the glaze, combine the powdered sugar and remaining ingredients until smooth.
Pour the glaze over the bread while the bread is still warm, until the entire bread is coated in the sugary, lemon goodness.
Allow the bread to cool with the glaze and enjoy!