Glazed Lavender Tea Cake: An Elegant Afternoon Treat

I still remember the first time I tasted lavender in a baked good. It was at a small tea shop in the Cotswolds, a place overflowing with antique china and the scent of brewing Earl Grey. The delicate floral notes in that little cake were unexpected, yet utterly delightful, a fragrant counterpoint to the buttery crumb. This Glazed Lavender Tea Cake evokes that memory every time I bake it, bringing a touch of English charm to my own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Servings: 8-10
• Yield: 1 loaf cake
• Dietary Type: Vegetarian

Ingredients

For the Cake:

• 1 cup caster sugar (super fine granulated sugar)
• 7 tablespoons butter, softened
• ½ teaspoon Taylor & Colledge vanilla bean paste
• ½ teaspoon Taylor & Colledge lavender extract paste
• 1 large egg
• 1 large egg white
• 1 ¾ cups plain flour (all-purpose flour)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup plain fat-free yogurt

For the Glaze:

• ⅓ cup sifted icing sugar (confectioners sugar)
• 1 teaspoon water
• ¼ teaspoon Taylor & Colledge vanilla bean extract

Equipment Needed

• Loaf pan
• Mixer (stand mixer or hand mixer)
• Mixing bowls
• Sifter
• Wire rack
• Spatula

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper, leaving an overhang for easy removal. This will prevent the cake from sticking and make it easier to lift out once it’s cooled.
2. In a large mixing bowl, or the bowl of your stand mixer, cream together the caster sugar, softened butter, vanilla bean paste, and lavender extract paste. Beat on medium speed for about 5 minutes, until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, which will result in a tender cake. Don’t rush it!
3. Add the egg and egg white to the creamed mixture and beat until well combined. Ensure each egg is fully incorporated before adding the next.
4. In a separate bowl, sift together the flour, baking powder, and salt. Sifting ensures that there are no lumps in the dry ingredients and that they are evenly distributed throughout the batter.
5. Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the yogurt, beginning and ending with the flour mixture. Mix on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for approximately 1 hour, or until a skewer inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, you can tent it with foil during the last 15-20 minutes of baking.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. While the cake is cooling, prepare the glaze. In a small bowl, stir together the sifted icing sugar, water, and vanilla bean extract until smooth.
10. Once the cake is completely cool, drizzle or spread the glaze evenly over the top. Allow the glaze to set before slicing and serving.

Expert Tips & Tricks

• Bloom the Lavender: For a more intense lavender flavor, you can “bloom” the lavender extract by mixing it with a tablespoon of hot milk or water before adding it to the batter. Let it sit for a few minutes to release its full aroma.
• Room Temperature Ingredients: Ensure that your butter and yogurt are at room temperature for the best emulsification and a smooth batter.
• Don’t Overbake: Overbaking can lead to a dry cake. Start checking for doneness around 50 minutes. A toothpick inserted into the center should come out with just a few moist crumbs attached.
• Make-Ahead Tip: The cake can be baked a day ahead of time. Wrap it tightly in plastic wrap and store it at room temperature. Glaze it just before serving.
• Substitute Extracts: If you don’t have the specified Taylor & Colledge extracts, you can substitute with high-quality vanilla and lavender extracts.

Serving & Storage Suggestions

This Glazed Lavender Tea Cake is best served at room temperature. Slice it into even pieces and serve with a cup of your favorite tea or coffee. It’s a lovely addition to an afternoon tea spread or a simple dessert after dinner.

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	334 kcal	N/A
Calories from Fat	99g	30%
Total Fat	11 g	16%
Saturated Fat	6.7 g	33%
Cholesterol	50.6 mg	16%
Sodium	292.4 mg	12%
Total Carbohydrate	53.6 g	17%
Dietary Fiber	0.7 g	2%
Sugars	32.3 g	N/A
Protein	5.9 g	11%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Lemon Lavender Cake: Add the zest of one lemon to the cake batter for a bright, citrusy twist.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that contains xanthan gum to help bind the ingredients.
• Dairy-Free Version: Replace the butter with a plant-based butter alternative and the yogurt with a dairy-free yogurt, such as soy or coconut yogurt.
• Honey Lavender Cake: Replace some of the caster sugar with honey for a more floral and nuanced sweetness.
• Lavender Buds: For an even more intense lavender flavor and visual appeal, sprinkle a few dried lavender buds on top of the cake before baking, or add a teaspoon to the batter. Be careful not to add too many, as they can be overpowering.

FAQs (Frequently Asked Questions)

Q: Can I use dried lavender instead of lavender extract paste?

A: Yes, you can use dried culinary lavender. Use about 1-2 teaspoons of finely ground dried lavender, but be aware that the flavor will be more intense, so start with a smaller amount and adjust to taste.

Q: What is caster sugar, and can I substitute it?

A: Caster sugar is a very fine granulated sugar. If you can’t find it, you can pulse regular granulated sugar in a food processor until it is finely ground, or use superfine sugar.

Q: How do I prevent the cake from sticking to the pan?

A: Grease and line the loaf pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift the cake out of the pan after baking.

Q: Can I freeze this cake?

A: Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.

Q: My cake is browning too quickly. What should I do?

A: If the top of the cake is browning too quickly, you can tent it with foil during the last 15-20 minutes of baking. This will help to prevent it from burning.

Final Thoughts

This Glazed Lavender Tea Cake is a delightful treat that is sure to impress. The delicate floral notes of lavender, combined with the sweetness of the glaze, create a truly unforgettable flavor experience. I encourage you to try this recipe and experiment with your own variations. Perhaps a lemon zest, or a touch of honey? The possibilities are endless! Share your creations and feedback, and enjoy the simple pleasure of baking. It pairs wonderfully with a cup of Earl Grey tea on a quiet afternoon.