Lavender Earl Grey Tea Cakes

Treat yourself to Lavender Earl Grey Tea Cakes that combine floral and citrus notes in a soft, tender mini bundt cake dessert you'll love!

Prep Time30

Cook Time20

Total Time50

Servings: servings

Calories: 367kcal

Get Recipe Ingredients

Warm milk in a saucepan, then add the tea bags or loose tea and stir in the dried culinary lavender. Remove from the heat, cover and let steep for 10-30 minutes. The longer it steeps, the more distinct the flavors will be. Discard the tea bags and strain the lavender through a fine-mesh sieve, discarding the solids. Chill until cold.

Preheat oven to 350℉ and spray the mini Bundt pan with baking spray, distributing it evenly into the molds with a pastry brush.
Sift together the flour, salt, and baking powder and set aside. Cream the butter and sugar with an electric mixer on medium until very light and fluffy, about 3 minutes. Add the eggs, one at a time, and the vanilla, beat until combined, scraping the sides of the bowl as necessary. Then beat in the flour mixture on low until just combined, then beat in the prepared lavender Earl Grey cream. (Don't overmix.)
Scoop batter into the prepared mini bundt pan molds with a small ice cream scoop or spoons. Smooth the top as needed.
Bake for 18-20 minutes or until a toothpick comes out clean. Once cooled, reverse the tin and tea cakes onto a cooling rack.

Whisk together powdered sugar and 2 tablespoons of water. Add additional water and or powdered sugar until the consistency is what you like. I prefer the icing for these tea cakes to be on the thicker side so they can drip down the sides. You can dip the tea cakes' top in the icing, twisting gently to coat, or spoon it over the top and let it drip down the sides.

Can you make this recipe in a full size bundt pan? Absolutely. Just double this recipe and bake in a 10-cup bundt pan. Increase the baking time to 40-50 minutes, or until a toothpick inserted in the middle comes out clean.
Tips for preparing the mini bundt pan: When spraying the mini bundt pan, use a pastry brush to distribute into all the cracks and crevices of the mold. This helps the teacakes easily release from the molds after baking!
Bringing eggs to room temperature: The quickest way to bring eggs to room temperature is to place them in a bowl with warm water for 5 minutes.
Distributing the batter evenly in the molds: I find it easiest to add the batter to a zip-top baggie with the corner snipped off and pipe it into the molds. You could also use a small scoop to distribute the batter evenly.
Tapping the mold just before baking: Just before placing the cake mold into the oven, tap it on the counter a couple of times. This helps release air bubbles in the batter, giving you a cleaner and smoother teacake.