Lavender tea cake

    1 hour 5 min

    I make this tea cake when the lavender is in bloom. Try it with fresh strawberry slices on top.

    92 people made this

    Serves: 12 

    • 180ml milk
    • 3 tablespoons finely chopped fresh lavender
    • 6 tablespoons butter, softened
    • 200g caster sugar
    • 2 eggs
    • 250g plain flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat the oven to 170 C / Gas mark 3. Grease and flour a 23x13cm loaf tin.
    2. Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
    3. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared tin.
    4. Bake for 50 minutes in the preheated oven, or until a skewer inserted into the crown of the loaf comes out clean. Cool in the tin on a wire rack.

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    Reviews in English (66)


    What part of the Lavender plant do you use? The flowers, bud, stems or the leaves? Is it necessary to strain the bits out of the milk before adding it?  -  08 Feb 2011


     -  08 Feb 2010


    Nice results although I wasn't sure how much 6 tablespoons of butter were in grams. I used 85 gm. which seemed fine. I used a bit less sugar too which was suggested in the US version. Will definately use this again.  -  26 Jul 2010