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overhead view of lavender chamomile honey tea cake with two slices made

Lavender Honey Chamomile Tea Cake

Heather Janak
Lavender- and chamomile-milk steeped tea cake with a honey glaze and lavender garnish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American, British
Servings 8 slices
Calories 270 kcal

Equipment

Ingredients
  

Lavender chamomile cake

  • ½ cup whole milk
  • 4 chamomile tea bags
  • 1 cup all-purpose flour 120g
  • ¼ teaspoon salt
  • 1 ¼ teaspoon baking powder
  • 2 large eggs room temperature
  • ¾ cup granulated sugar 150g
  • ¼ cup unsalted butter 58g
  • 1 ½ teaspoon vanilla bean paste
  • 1 ½ teaspoon vegetable oil
  • ½ tablespoon dried lavender flowers culinary grade

Honey glaze

  • ¾ cup powdered sugar 90g
  • 3 teaspoon honey
  • 3 teaspoon milk
  • ½ teaspoon dried lavender flowers culinary grade
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Instructions
 

Do Ahead

  • Bring the milk to a boil, immediately remove from the heat and add the tea bags. Let steep on the counter until milk is cool. Cover and place in the refrigerator for at least four hours or overnight to let the chamomile infuse into the milk.
  • Prepare an 8-inch round pan with a circle of parchment paper in the bottom.

Make the cake

  • Preheat the oven to 350°F.
  • Whisk together flour, salt and baking powder until thoroughly combined and set aside.
  • Crack eggs into the bowl of a stand mixer fitted with a whisk attachment, or into a medium bowl if using hand beaters. Beat the eggs on medium speed for 1 minute. With the mixer running, slowly stream the sugar in.
  • When the sugar is completely in, turn the speed to high and beat for about 7 minutes. The mixture should be light and fluffy.
  • Combine the milk, butter and lavender in a saucepan and gently heat until completely melted. Do not let it overheat or simmer. Strain out the lavender. Set aside the milk butter mixture but do not let it cool off too much (do not do this ahead of time).
  • Add the flour mixture in three parts to the egg mixture just mixing until almost combined. If you still see flour, finish mixing by hand by folding the batter with a rubber spatula.
  • Add vanilla and oil to the milk-butter mixture and whisk to combine.
  • Remove two large spoonfuls of batter and add it to the milk-butter mixture and whisk to completely combine. This tempers your milk mixture so that it does not cook your egg mixture.
  • Pour the milk mixture into the rest of the egg mixture with the beaters running on low. Continue beating just 10-15 seconds more until combined.
  • Bake for 19-22 minutes or until a toothpick inserted comes out cleanly. Remove from the pan and let cool completely on a wire rack.

Make the glaze and assemble

  • In a medium bowl, combine the powdered sugar, honey and milk. Whisk thoroughly.
  • Pour the glaze over the cooled cake. Garnish with lavender, if desired.

Notes

I do not recommend leaving the lavender flowers inside the milk butter mixture. They could sink to the bottom and make the cake too bitter.
Reduce the baking time if making cupcakes. Start checking for doneness at 10 minutes and bake until a toothpick inserted comes out clean.

Nutrition

Serving: 1sliceCalories: 270kcal
Keyword cake, chamomile, chamomile tea, glaze, honey, lavender, round cake, snack cake, tea cake
Tried this recipe?Let me know how it was!