This recipe for lavender tea cake is a beautiful, aromatic, buttery loaf-style cake. You can make it any time of year with dried lavender, but it's particularly delicious early summer with fresh lavender and edible flowers for decoration.
Written recipe: https://markosavic.ca/recipes/lavender-tea-cake
This recipe is adapted from The Reluctant Entertainer's recipe for Downton Abbey Lavender Tea Bread: https://reluctantentertainer.com/downton-abbey-lavender-tea-bread/
USA Pans Loaf Pan: https://amzn.to/3APFScX
CERAMICS:
Striped mixing bowls are by Sarah Hussaini (Not Work Related)
Marbled/orange bowls and cake platter are by Vicky Pratt (Vicky Makes Things)
Salt pig is a Tubby by TJ Zafarana (Three Feet Mudworks)
INGREDIENTS:
CAKE
150g Milk
240g All Purpose Flour
200g Sugar
3g Salt
5g Baking Powder
7g Vanilla Extract
5g Lavender
2 Eggs at room temperature
Zest of 1 lemon
60g Yogurt
80g Butter
ICING
15g lemon juice
100g powdered sugar
7g vanilla extract
Edible flowers for decoration (optional)
CHAPTERS
0:00 Intro
0:50 Ingredients
2:20 Make Lavender Milk
2:57 Make the Cake Batter
5:30 Prepare Loaf Pan
6:37 Bake
7:06 Prepare Edible Flowers
7:45 Make The Glaze
9:00 Decorate
9:45 Serve
11:08 Taste Test