Honey Lavender Tea Cake

Ingredients

  • 1 cup (120 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 2 tablespoons dried culinary lavender, divided
  • ½ cup (115 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons honey
  • ½ cup (120 ml) milk
  • 1 teaspoon vanilla extract

Instructions

  1. Infuse Lavender Milk: Warm the milk in a small saucepan over low heat. Remove from heat, stir in 1 tablespoon of lavender, cover, and steep 10 minutes. Strain and cool.
  2. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan, tapping out excess flour.
  3. Combine Dry Ingredients: In a bowl, whisk flour, baking powder, salt, and remaining lavender until evenly mixed.
  4. Cream Butter & Sugar: In a large bowl, beat softened butter and sugar until light and fluffy, about 3 minutes.
  5. Add Eggs & Honey: Beat in eggs one at a time, then mix in honey and vanilla until smooth.
  6. Alternate Flour & Milk: With mixer on low, add dry ingredients in three parts, alternating with lavender-infused milk in two parts, beginning and ending with flour. Mix just until combined.
  7. Bake: Pour batter into prepared pan and smooth top. Bake 40–45 minutes, until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
  8. Cool & Serve: Let cake cool in pan 10 minutes before transferring to a wire rack. Slice and enjoy alongside a steaming cup poured into your Fanquare floral teacup.

May this Honey Lavender Tea Cake and your new floral tea set bring countless moments of sweetness, fragrance, and joy to your teatime—just as they do in my cozy kitchen. Happy sipping and savoring!

—Mom Mom (Grandma Helen)