The lovely Lavender Tea Cake is a premium cold light cake flavored with dried lavender flowers for a delicious taste. The top of the cake is adorned with a lovely white lemon icing and dried lavender flowers, which add to the cake’s excellent flavor. The idea with dried lavender is to use just enough to give your pastry a lavender flavor, but not so much that it tastes like soap; 1 tablespoon of dried lavender will do the trick. On a beautiful afternoon, nothing beats a delicious Lavender Tea Cake paired with a cup of tea and a nice book. It’s a fantastic thing to do, and it’s ideal for sharing!
FOR THE CAKE
1 cup water
1/2 cup oil
white or yellow cake mix
zest of 1 lemon
3 large eggs
1 tablespoon dried lavender
1 tablespoon lemon extract
FOR THE GLAZE
3/4 cups sifted confectioners’ sugar, plus more for dusting
2 tablespoons honey
Lemon juice (customized)
MAKE THE CAKE
Step 1: Preheat the oven to 325 degrees F (163 degrees C) and prepare a big cake pan containing 10 little bundt cake molds by spraying the entire mold with non-stick spray and then lightly dusting with flour ( take care to remove excess powder).
Step 2: Combine the oil and eggs in the bowl of an electric mixer fitted with a stirrer and beat on medium-high until thoroughly mixed.
Step 3: To the mixture in step 2, add the lavender, lemon extract, and lemon zest and stir well until the mixture is uniform.
Step 4: Reduce the speed of the electric mixer to low and gradually add the yellow cake mix to the step 3 mixture, mixing well for 3 to 4 minutes until the mixture is completely combined.
Step 5: Divide the dough evenly into 10 parts and place them in 10 mini cake molds that you prepared earlier, flattening the dough surface as needed.
Step 6: Bake the cake for about 21 minutes, or until it begins to separate from the mold and a skewer inserted in the center of the cake comes out clean, indicating that it is done.
Step 7: When the cake is done, remove it from the oven and cool for about 10 minutes in the mold before gently removing it from the shape and cooling entirely on a wire rack. Make the glaze while the cake cools.
MAKE THE GLAZE
Step 1: Combine honey, confectioner’s sugar, and lemon juice in a mixing bowl and stir until a paste forms (change the amount of lemon juice to your preference to adjust the consistency of the liquid and sourness of the yeast).
Step 2: Scoop out the glaze you produced in step 1 with a spoon and pour it over the cooled cake.
Step 3: Garnish the cake with lavender and serve. Cover and store leftover cake at room temperature or in the refrigerator.