Oh, the joys of a simple cup of tea. In a world so harried and hectic, taking time for yourself is crucial for maintaining a sense of calm—and this Lavender Tea Cake is just the ticket. Whether served with a steamy cup of Earl Grey tea or a glass of cold milk, there’s something particularly relaxing about this golden treat.
Tea cake is traditionally made to taste more buttery than sweet. Its firm yet moist consistency makes it ideal for dipping into a cup of coffee or tea without crumbling.
Whether served as a high noon accoutrement or an after dinner treat, Lavender Honey Tea Cakes are sure to delight your guests’ senses.
- 2 ¾ cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- ½ cup sugar
- 8 large egg yolks
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 cup heavy cream
- 1 cup lavender honey (I used one from Savannah Bee Company!)
- 2 ½ sticks unsalted butter, room temperature
- Powdered sugar for dusting
- Preheat oven to 350ᵒ and grease a loaf pan.
- Combine flour, baking powder, salt and sugar in bowl of a standing mixer.
- In a separate bowl, whisk together eggs, yolks, cream, vanilla and Lavender Honey.
- With mixer on low, add half of egg mixture and butter until well-mixed.
- Turn mixer speed up slightly and add remaining egg mixture until just combined.
- Pour batter into buttered loaf pan and bake for 35-40 minutes, or until toothpick inserted in center comes out clean.
- Set loaf on cooling rack and serve at room temperature, cutting around the edges to free the cake from the pan.
- Dust with powdered sugar.
- Instead of baking one large cake, make it personal! Bake 4 mini loaves at 25-30 minutes instead.
- Garnish with sprigs of edible flowers to up the romance factor.