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.