honey glaze earl grey lavender lemon cake__________________________________Light and sweet lemon loaf cake tinged with brewed earl grey and lavender flowers
Ingredients
- 1/2 cup milk
- 2 bags earl grey tea
- 2 tsp dried lavender flowers
- 1 stick butter, at room temperature
- 1/2 cup sugar
- 1 tbsp lemon zest
- 3 eggs, at room temperature
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
honey glaze
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
- 1 tbsp honey
- 1 tsp vanilla
Instructions
- Heat milk until just simmering. Steep the earl grey tea bags and lavender flowers in the milk for 30 minutes - this creates a very concentrated infusion that flavors the cake. Remove the tea bags and strain out the lavender in a fine mesh sieve. Let cool to room temperature.
- Preheat oven to 375 degrees. Grease a 9 x 5 inch loaf pan well with oil or butter.
- Toss the lemon zest in the sugar to help the lemon flavor incorporate more evenly into the batter. With a stand or hand mixer, beat in butter until soft and fluffy, about 2 minutes. Add eggs one at a time, whipping until fully combined.
- Measure in flour, baking powder, and salt and beat until just mixed.
- Pour batter into prepared loaf pan. Bake 35-40 minutes until center is set and a toothpick inserted comes out clean. Remove from oven and cool in the pan for 5 minutes, then carefully flip onto a wire baking rack to cool completely.
- When the cake is cooled, prepare the glaze. Whisk together powdered sugar, lemon juice, honey, and vanilla until thick but silky. If the mixture is too thick, add 1 tsp milk or water until smooth and glossy. If too thin, add 1 tbsp powdered sugar at a time. Drizzle over the cooled cake.