Lavender tea cake

This Vanilla Tea Cake Recipe makes tiny cakes that are buttery & vanilla-y & perfectly fancy (but really easy). The lavender glaze is a delightful finish.

This Lavender Tea Bread is a moist and sweet tea loaf, perfect for afternoon tea or simply to celebrate when the lavender blooms. Delightfully rich with butter and lavender cream, and unforgettable with the vanilla flavoring.

Treat yourself to the delightful flavors of chamomile + fresh lavender with my Honey Lavender Sheet Cake, an ideal indulgence for sunny spring and summer gatherings, whether you're celebrating or simply enjoying a picnic. Dive into the soft + moist deliciousness and savor every moment of this delightful dessert! Vegan + Gluten-Free options.

This super moist lemon lavender cake is bursting with warm lavender and zesty lemon flavors and drizzled with a gorgeous lavender glaze. It’s the perfect summer treat for breakfast, teatime, or dessert!

An incredibly fragrant earl grey and lavender cake with a rich honey icing. Afternoon tea is served, all-in-one!

Lavender Milk & Honey Cake with Chamomile Glaze

Ingredients for the cake:1/4 cup honey1 cup buttermilk1 tablespoon lavender3/4 cup softened butter1 teaspoon baking powder3/4 cup sugar2 eggs1/2 teaspoon salt2 cups flourIngredients for glaze:2 tablespoons honey2 tablespoons cream or milk1 cup powdered sugarsmall pinch of saltHeat the oven to 350 degrees. Warm the buttermilk in a sauce pan with lavender just until simmering. Allow to cool. Cream honey, sugar and butter in the bowl of a mixer with the paddle attachment. Add eggs and mix. Add…

Lavender- and chamomile-milk steeped tea cake with a honey glaze and lavender garnish.

Lavender Tea Cakes Ingredients 1 cup soft butter 1/2 cup confectioner’s sugar 1 teaspoon almond flavoring 2 1/4 cup flour 1/4 teaspoon salt 3/4 cup chopped almonds Scant tablespoon lavender buds 1...

With tender, buttery interiors and fine, crisp exteriors, these lavender-infused tea cakes are a sophisticated treat. The key with dried lavender is adding enough that it's present, but not so much that your pastry tastes like soap; just 1½ teaspoons in the cakes carried its flavor throughout. To keep the cakes from sticking and to ensure a crackly exterior, we brushed the muffin tin with butter and sugar. After baking, we inverted the cakes so that their flat bottoms became the tops. We…