Ingredients
Tea-Infused Milk
- ½ cup whole milk (129g)
- 4 chamomile tea bags
Cake
- 1 cup all-purpose flour (120g)
- ¼ tsp kosher salt
- 1 ¼ tsp baking powder
- 2 large eggs (room temperature)
- ¾ cup granulated sugar (150g)
- ¼ cup unsalted butter (58g)
- 1 ½ tsp vanilla bean paste
- 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 (optional)
Instructions
- Infuse the Milk: Bring the ½ cup of whole milk to a boil, then immediately remove from heat and add the 4 chamomile tea bags. Let steep on the counter until the milk is cool. Cover and refrigerate for at least four hours or overnight to allow the chamomile flavor to fully infuse into the milk.
- Prepare the Pan: Line the bottom of an 8-inch round cake pan with a circle of parchment paper to prevent sticking.
- Preheat the Oven: Set the oven to 350°F (175°C) to warm up while preparing the cake batter.
- Mix Dry Ingredients: In a bowl, whisk together the flour, kosher salt, and baking powder until well combined. Set aside.
- Beat Eggs and Sugar: In a stand mixer bowl fitted with a whisk attachment (or using hand beaters), crack in the eggs. Beat on medium speed for 1 minute. Slowly add the granulated sugar while the mixer is running, then increase speed to high and beat for about 7 minutes until the mixture is light, fluffy, and pale.
- Prepare Lavender Butter Milk: In a saucepan, gently heat the butter, dried lavender flowers, and the chamomile-infused milk until the butter is fully melted. Do not let the mixture simmer or overheat. Strain out the lavender flowers and keep the mixture warm but not hot.
- Combine Dry Ingredients with Eggs: Add the flour mixture in three additions to the beaten egg mixture, mixing just until almost combined. Finish folding in any remaining flour by hand with a rubber spatula to avoid overmixing.
- Incorporate Dry Ingredients: Add the vanilla bean paste and vegetable oil to the warm milk-butter mixture and whisk to combine thoroughly.
- Tempering: Remove two large spoonfuls of the cake batter and whisk it into the milk-butter mixture to temper it, avoiding scrambling the eggs.
- Combine Mixtures: With the mixer running on low, pour the milk mixture into the egg batter and beat just 10-15 seconds until fully combined.
- Bake the Cake: Pour the batter into the prepared pan and bake for 19-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare the Glaze: In a medium bowl, whisk together powdered sugar, honey, and 3 teaspoons of milk until smooth.
- Glaze and Garnish: Pour the glaze over the cooled cake evenly. Optionally, garnish with additional dried lavender flowers for a decorative and fragrant finish.
Notes
- Make sure the eggs are at room temperature to ensure a light and fluffy cake texture.
- Tempering the milk mixture by adding a bit of batter before combining prevents the eggs from cooking prematurely.
- Do not overheat the lavender butter milk mixture; gentle warming is key for flavor without curdling the eggs.
- For best flavor, steep the chamomile tea in the milk overnight.
- Use culinary-grade dried lavender to ensure safety and best flavor.
- The glaze can be adjusted with more or less milk for desired thickness.
- Prep Time: 15 minutes (plus 4+ hours steeping time)
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
