We believe in using the freshest, most natural ingredients. While you can make these with conventional ingredients, we recommend seeking out organic and local options when possible for the best flavor and to support sustainable farming.
Lemon Tea Cakes With Honey-Lavender Glaze
Description
These dainty tea cakes marry the brightness of fresh lemon with the gentle floral notes of our farm-grown lavender. Topped with a honey-lavender glaze, they're the perfect accompaniment to afternoon tea or morning coffee. We've adapted this recipe to let our lavender truly shine – proof that sometimes the simplest pleasures are the most elegant.
Ingredients
Lemon Tea Cakes
Honey-Lavender Glaze
Directions
Prepare the Tea Cakes
-
Preheat oven to 325°F. Generously grease a 12-cup mini muffin pan with Crisco, then dust with flour, tapping out excess.
-
In a medium bowl, whisk together flour, salt, and baking soda.
-
In a large bowl using an electric mixer (or stand mixer with paddle attachment), beat butter, granulated sugar, brown sugar, and lemon zest on medium speed until light and fluffy, about 3 minutes.
-
Add eggs one at a time, beating well after each addition.
-
In a small bowl, whisk together sour cream, milk, vanilla extract, and lemon juice until smooth.
-
With mixer on low speed, add flour mixture to butter mixture in three additions, alternating with sour cream mixture in two additions. Begin and end with flour mixture. Mix just until combined - don't overmix.
-
Divide batter evenly among prepared muffin cups (about 2 tablespoons each). Smooth tops with the back of a spoon. Gently tap pan on counter to release air bubbles.
-
Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean.
-
Let cool in pan for 5 minutes, then sprinkle warm cakes with lavender sugar. Remove from pan and cool completely on a wire rack, about 30 minutes.
Prepare the Honey-Lavender Glaze
-
In a small microwave-safe bowl, heat milk for 45-60 seconds until hot. Add lavender and let steep for 10 minutes.
-
Strain milk through a fine-mesh strainer into a bowl, pressing lavender to extract flavor. Discard lavender.
-
In a medium bowl, whisk together powdered sugar, honey, salt, and lemon zest. Gradually whisk in the lavender-infused milk, one tablespoon at a time, until you reach a pourable but thick consistency. You may not need all the milk.
-
Drizzle glaze over cooled tea cakes. Let set for 10 minutes before serving.
Farm Kitchen Tips
- Tea cakes can be stored in an airtight container for up to 3 days
- For best flavor, serve at room temperature
- These freeze beautifully - freeze unglazed and add glaze after thawing