Lavender Lemon Tea Cake with a Simple Lemon Glaze
Perfect for tea time, this subtly sweet and moist cake is infused with lavender and lemon zest and is topped with a simple lemon glaze, making it perfect for tea time!
Servings: 6
Ingredients
For the Cake
- 1/2 cup whole milk
- 1/4 cup cream (I used 35% whipping cream, half and half works too, or just use more milk)
- 1-2 tbsp dried lavender or 1 tablespoon fresh lavender
- 6 tbsp butter room temperature
- 3/4 cup granulated sugar (1 cup if you want a sweeter cake)
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
For the Simple Lemon Glaze
- 1 cup icing sugar, sifted
- 1-2 tbsp fresh lemon juice
- 1/4 tsp vanilla optional
Instructions
For the Cake
- Combine the 1/4 cup cream, 1/2 cup milk and 1-2 tbsp lavender in a small saucepan over medium heat. Cook until it just begins to simmer; remove from the heat and cool slightly.
- Preheat the oven to 325F (163C) . Spray with cooking spray or butter and flour a 9×5 inch loaf pan or a large round cake pan*.
- Cream the 6 tbsp room temperature butter and 3/4 cup sugar together with an electric mixer or stand mixer, stopping to scrape down the sides in the middle.
- Beat in the 2 eggs, one at a time, until the batter is light and fluffy; again stopping halfway to scrape down the sides of the bowl.
- Mix in 1 tsp vanilla and 1 tbsp lemon zest until just combined.
- In a separate bowl, combine 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt.
- Add the flour mixture and the lavender cream mixture into the butter mixture a little at a time, giving it a mix with each addition. Mix till just combined.
- Pour into the prepared pan and bake for 45-50 minutes or until a tester inserted in the middle comes out mostly clean.
- Let the cake cool in the pan a few minutes before removing from the pan and transferring to a rack to cool completely.
For the Simple Lemon Glaze
- Make the glaze: Combine 1 cup icing sugar and 1 tbsp lemon juice until it is about as thick as maple syrup- easily poured, but not watery. If it is looking too watery, add a bit more icing sugar. Too dry? Add a splash more lemon juice.
- Pour and spread the glaze over the cooled cake. It will harden as it cools. Decorate with more lavender and cool completely before slicing. Now go make a cup of chai and enjoy!
Notes
The cake will keep at room temperature for a couple of days. Or refrigerate in an air tight container for up to a week. It is best eaten at room temperature though. So if it is refrigerated, let it come to room temp before serving.