Ingredients
Tea-Infused Milk
- ½ cup whole milk (129g)
- 4 chamomile tea bags
Dry Ingredients
- 1 cup all-purpose flour (120g)
- ¼ tsp kosher salt
- 1 ¼ tsp baking powder
Wet Ingredients
- 2 large eggs (room temperature)
- ¾ cup granulated sugar (150g)
- ¼ cup unsalted butter (58g)
- 1 ½ tsp vanilla bean paste or vanilla extract
- 1 ½ tsp vegetable oil (6g)
- ½ tbsp dried lavender flowers (culinary grade)
Glaze
- ¾ cup powdered sugar (90g)
- 3 teaspoon honey (22g)
- 3 teaspoon milk (15g)
- ½ tsp dried lavender flowers (culinary grade) for garnish
Instructions
- Steep Chamomile Milk: Bring the milk to a boil on the stovetop, then immediately remove it from heat and add the 4 chamomile tea bags. Let the tea steep as the milk cools on the counter, then cover and refrigerate for at least four hours or overnight to infuse the flavor completely.
- Prepare Baking Pan: Line the bottom of an 8-inch round cake pan with a parchment paper circle to prevent sticking.
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches temperature by the time you finish the batter.
- Mix Dry Ingredients: Whisk together the all-purpose flour, kosher salt, and baking powder in a bowl until well combined and set aside.
- Beat Eggs and Sugar: In a stand mixer fitted with a whisk attachment or using hand beaters, crack the eggs into a bowl. Beat on medium speed for 1 minute, then gradually add granulated sugar while continuing to mix. Increase speed to high and beat for about 7 minutes until the mixture is light, fluffy, and ribbons form when lifted.
- Prepare Lavender Butter-Milk Mixture: In a saucepan, gently heat the chamomile-infused milk, unsalted butter, and dried lavender flowers together until the butter is completely melted. Avoid overheating or boiling. Strain out the lavender flowers and keep the mixture warm but not hot.
- Combine Flour and Egg Mixtures: Gradually add the flour mixture to the egg mixture in three parts. Mix just until almost combined. Finish combining by gently folding the batter with a rubber spatula to avoid overmixing.
- Incorporate Flavorings: Add vanilla paste or extract and vegetable oil to the warm milk-butter mixture and whisk well.
- Temper Milk Mixture: Take two large spoonfuls of the batter and whisk into the milk-butter mixture to temper it, preventing cooking the eggs prematurely.
- Combine All Batter: Pour the tempered milk-butter mixture back into the batter while mixing on low speed. Beat for an additional 10-15 seconds until fully incorporated.
- Bake the Cake: Pour batter into the prepared pan and bake for 19-22 minutes, or until a toothpick inserted comes out clean. Once done, remove from oven and let cool completely on a wire rack before glazing.
- Prepare the Glaze: In a medium bowl, whisk together powdered sugar, honey, and milk until smooth and glossy.
- Glaze and Garnish: Pour the glaze evenly over the cooled cake. Sprinkle with dried lavender flowers for garnish if desired. Let the glaze set slightly before serving.
Notes
- Make sure to steep the chamomile tea milk ahead of time (at least 4 hours or overnight) for maximum flavor.
- Use culinary-grade dried lavender to avoid any bitterness or impurities.
- Eggs should be at room temperature to ensure proper whipping and volume.
- Temper the warm milk mixture carefully to prevent curdling the eggs.
- Check the cake with a toothpick near the end of baking to avoid overbaking and drying out the cake.
- The glaze can be adjusted for desired sweetness or consistency by adding more milk or powdered sugar as needed.
- Prep Time: 10 minutes plus 4 hours to overnight for steeping
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
