Candles flicker on the table, a gentle breeze blowing through the window. The sound of laughter and clinking forks fills the air as you take your seat at a long table covered in food. You’re with family members, friends, maybe even your significant other – all there to celebrate you. As everyone begins to settle down and eat their dinner, someone brings out plates filled with lemon lavender tea cakes for dessert. What are these treats that seem so familiar yet different?
There’s nothing better than seeing people smile when they enjoy something you’ve made – especially when it’s an easy recipe like this! So whether it be for an occasion or just because you feel like making something special today, give these Lemon Lavender Tea Cakes a try.
– The ingredients for this recipe are simple – flour, sugar, brown sugar, baking powder and salt. You’ll also need an egg to make the dough together with butter or vegetable oil as well as lemonade concentrate.
– Start by preheating your oven to 350 degrees Fahrenheit. Next mix the dry ingredients together before adding in the wet ones, stirring until everything is combined into a sticky ball of dough that you can easily handle without it sticking too much to your hands. Finally divide up the dough and form each part into small balls about two inches wide before using a fork dipped in granulated white sugar coating them on all sides so they’re nice and sweet. Place these onto wax paper lined cookie sheets making sure not to let them touch so they don’t stick together. Bake for 15 minutes or until the edges are just starting to turn golden brown.
– While these little cakes are baking, it’s time to start on your frosting! For this recipe you’ll need confectioner sugar, a half cup of butter and two tablespoons of fresh squeezed lemon juice as well as one teaspoon each of both freshly ground peppermint extract and store bought lavender extract (or about 20 drops).
– Start by cutting up all three ingredients into chunks before whipping them vigorously in a stand mixer with the whisk attachment until combined thoroughly. Add them back to your bowl along with another tablespoon if needed before stirring again briefly. This will give you a fluffy white consistency that looks delicious served on top of your cakes!
– When the time is up, take them out and let them cool for about five minutes before dousing in frosting.
– Decorate with a few sprinkles or slices of candied lemon if you’re feeling fancy and enjoy!
What to serve with this?
– Serve with a glass of lemonade
– Serve as a dessert after dinner, or before for your guests to enjoy while they chat and you get everything set up!
– They make great Christmas presents in jars. Fill the jar halfway full (tightly) with brown sugar, then add some lavender flowers (or lavender buds), more sugar until it’s around two inches deep from top to bottom. You might need several packages if you use big jars like I do. Next add whole lemons—a thin layer on the top so there’s an even distribution throughout. Add enough water that it just barely covers the fruit; each time I’ve done this, about half way up has been perfect timing for me. You might want to put some sort of lid on top, just so it doesn’t spill everywhere.
– If you’re gifting them, be sure to decorate the jars with ribbons or bows; they’ll look beautiful and festive!
– Enjoy a cup before your morning workout for an extra boost of energy—or sip one while reading a book in front of an open fire after dinner.
How to make the most delicious cakes?
– You can make a special occasion even more special with these delicious cakes.
– These little beauties are fluffy, moist and lightly sweetened iced lemon lavender tea cake that will delight the senses! And you don’t need to be an expert baker because they’re so easy to make. Trust me everyone’s going to love them!
The recipe is as follows: for each one of these lovely teacakes, we’ll start by whisking together sugar, eggs & oil in a bowl until well combined then adding vanilla extract and milk (or another dairy product), mixing again until fully blended before folding in sifted flour, baking powder & salt. The next step requires prepping your pan(s) – I recommend a cake pan with 12 cupcakes holes, but if you don’t have one of those then use a muffin tray and line each hole with paper cases.
– Fill the batter into your cups evenly (about 75g per hole) before adding on top either lemon zest or lavender flowers to add some extra flavor! Bake in an oven heated at 165°C/325°F for 15 minutes only until fully cooked through THEN allow the cakes to cool completely before icing them. To do this we’ll need around 125ml milk mixed with 25g unsalted butter, allowing it to come up just below boiling point – when you can see tiny bubbles around the edges of your saucepan. Once ready mix together powdered sugar & vanilla extract to make a thick icing.
– Finally, we’ll need around 125g powdered sugar mixed with 25ml milk and vanilla extract until you have the desired consistency for your icing, then spoon over top of each cooled cake before adding some lavender buds on top!