Lemon Lavender Tea Cakes

Lemon Lavender Tea Cakes
I adore winter and its frostbitten cheer. Autumn is lovely in its burnt orange shade, bringing apples crisp as fallen leaves and a cool wind, warm with cinnamon. Summer is divine in its simplicity, and its navy night skies that never really let go of the sun. But this is the first week of spring, the season of bird songs and lavender and budding new life. My most favorite season of all.

(Excuse my merciless adjective abuse.)

Lavender, for Lemon Lavender Tea Cakes

I’m sitting here trying to think of things to say about how much I love spring and I just can’t. I cannot put it into words. I guess it’s like Mother Nature went down the pastel aisle at Michael’s and drew all over everything in the world. That’s what spring is like. It’s like all the puppies and kittens and bunnies and baby chicks are parading around flaunting their cuteness and snuggling in fluffy white blankets because that’s what cute baby animals are supposed to do. Cuddle with things. Spring is one big cuddle fest of nature. There. I found words.

Note to self/everyone: when faced with writer’s block, start talking about baby animals and everything will be okay.

Lemon Lavender Tea Cakes

In all aspects of life, the springtime has brought many beautiful things. Like cookies for friends, mason jar candle lanterns, pottery, and pizza night.

Things in Spring

And when I wake up and the birds are singing, I like to open all the windows and make breakfasts like this.


Is it just me, or is more than just the earth in bloom this season? In a matter of months I’ll be embarking on this new cool adventure called my dream college, in New York City nonetheless. (!!!!!!) I feel like my brain is a cauldron of bubbling ambitions… it’s the best feeling in the world. There are a bazillion new babies and everyone’s in love and the sky is blue and it’s beautiful. Maybe it’s the whole apocalypse deal. I dunno. But I love it.

Lemon Lavender Tea Cakes

Okay, lemon cake. I made some. It was Spring, in the form of a dainty tangy light and lovely little cake. It is the edible embodiment of ‘chic.’ If Breakfast at Tiffany’s was a dessert… okay, you get it.

Lemon Lavender Tea Cakes

Adapted from Bon Appétit, 1993

  • 3 cups cake flour (don’t want to buy cake flour? click here!)
  • 1 1/2 tablespoons dried lavender (available at Whole Foods, many natural markets, or online)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 cups granulated sugar
  • 6 eggs, at room temperature (place them in a bowl of warm water for several minutes)
  • 1/4 cup + 2 tablespoons fresh lemon juice
  • 2 tablespoons grated lemon zest (pro-tip: zest lemons before juicing)
  • 1 cup sour cream

Preheat oven to 325°F. Grease 16-cup bundt or tube pan, or 2 mini-bundt cake pans. Dust pans with cake flour; tap out excess flour.

Sift flour, baking soda and salt into medium bowl. Stir in the lavender. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Scrape down the bowl a few times to incorporate all of the butter evenly. Beat in lemon juice and peel. Using rubber spatula, gently fold in dry ingredients. Fold in sour cream. Transfer batter to prepared pans, and bake until an inserted toothpick comes out clean and the visible edge is golden brown, about 1 hour 30 minutes for a large bundt or 20-30 minutes for minis. Let cake(s) cool completely before turning out onto cooling racks.

For the glaze:

  • 1/4 cup freshly squeezed lemon juice
  • 2 cups powdered sugar (or slightly more to reach desired consistency)
  • 1/8 teaspoon vanilla extract
  • dried lavender, for sprinkling on top

Whisk together the lemon and vanilla. Gradually incorporate the powdered sugar until desired consistency is reached. Drizzle over cake immediately, or transfer to an airtight container and refrigerate until use. Sprinkle dried lavender onto the freshly glazed cakes. Enjoy!

Spring has sprung!!!



Filed under Cake, Lemon, Uncategorized

11 responses to “Lemon Lavender Tea Cakes

  1. I wonder what sort of ambitions could be bubbling in that cauldron of yours… 😉 And those cakes look incredible. And now I’m feeling an irrepressible urge to bake. I could continue to give you a play by play of my thoughts, but I think I’ll stop here 🙂

  2. deborah

    can’t wait to try this!! can you tell me what a tube pan is?? or can I use a bundt cake pan?? sorry to be a baking idiot! :/

  3. pencilkitchen

    your pics are just impressive!

  4. Your blog is adorable.. I recently ‘stumbled upon’ it, and think you have a lovely little nook here in the blog world. Congratulations!

  5. Katherines Corner

    yummy doesn’t seem like quite like enough to say but, yummy it is Hugs!

  6. I am excited to try this recipe. I have one mini-bundt pan (with six wells each) so hopefully they are the right size (I’ll just have to use it twice). Lavender is just right for spring (even though I suppose it’s more of a summer season…why not get ready).

  7. klistick

    Your blog is very professional and your writing is excellent. I foresee great things ahead in your future! I’ll be following your blog as I also love to bake. Can’t wait to try these tea cakes. All the best to you next year in New York!
    – Karen (Tess L.’s mom, a fellow baker)

  8. I have to say I love food and baking and I should do it way more, but the reason I visit your blog is not because of your recipes but because of the way you write. It’s so funny and sarcastic and you use so many fun ways of describing a situation!

  9. Lauren

    Would it be possible to bake this in cupcake pans? Thanks in advance, looks great!

  10. Polly Danyla

    I altered this recipe slightly and it was AMAZING. I substituted Olive Oil for the butter and Fat Free Plain Greek Yogurt for the Sour Cream. Will continue to make it with these substitutions….Huge Hit!!!! Made them with my students at Cooking Class. Let the mini loaves soak all night in the lemon, lavender syrup then sprinkled with lavender and dusted with powdered sugar

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