Tea with Julie, Lemon Lavender Cake

“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea”

Strydess helping me set up tea.

Julie and I try to get together for tea if were lucky once every week. It is something we haven't stopped practicing ever since I lived next door. 

This Weeks Menu:

Lemon Lavender Tea Cake

Fresh Strawberries 

Hot Black Tea

Tea Cake Recipe

Lemon Lavender Tea Cake:

6 tablespoons butter

2/3 cup granulated sugar

4 egg yolks

1 1/4 cup cake flour

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1/3 cup milk

2 teaspoons finely grated lemon peel

1 teaspoon lemon juice

1/2 teaspoon vanilla extract

1/2 teaspoon lemon extract ( I didn't have )

* Because I didn't have lemon extract I used pure lavender oil ( 2 drops ) instead. If you don't have lavender oil you can use dried lavender leaves. 

Heat oven to 350°. Butter and flour a 5x9x3-inch loaf pan. In a mixing bowl, cream the butter with sugar until light and fluffy.

 In a separate bowl, beat the egg yolks until light and lemon colored; blend thoroughly into creamed mixture.  Sift together the flour, baking powder and salt. Gradually add flour mixture to the first mixture, alternating with the milk. Beat well. Blend in the lemon zest and juice and the extracts. Spoon batter into the prepared loaf pan. 

Bake until a wooden pick inserted into the center comes out clean and the cake pulls away from the sides of the pan, about 45 to 50 minutes. Cool in pan on rack for about 45 minutes; remove from pan and cool thoroughly. If desired, sift powdered sugar over the top.

I spy a baby in this post,

 do you spy a baby?

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