LAVENDER-LEMON TEA CAKES
Steps:
- Preheat oven to 350°F. Butter and flour two 8 by 3 3/4 by 2 1/2-inch disposable aluminum loaf pans.
- Sift together the flour, baking powder, and salt onto a piece of waxed paper. Set aside.
- In a food processor, grind the almonds with 2 tablespoons of the sugar. Set aside.
- Combine the remaining sugar and the lemon zest in a mixing bowl. With your hands, rub the lemon zest into the sugar. Add the butter. With a wooden spoon or electric mixer set on medium-high speed, beat for about 3 minutes, or until very light and fluffy. Add the eggs one at a time, beating for about 30 seconds after each addition and scraping down the sides of the bowl as necessary. Beat in the lemon juice.
- Add half of the flour and beat in on low speed. Add all of the buttermilk, and then the remaining flour, beating on low speed after each addition just until the ingredients are blended. Finally, add the ground almonds and lavender flowers, again mixing just until combined. Spoon the batter into the prepared pans and smooth the tops with the back of a spoon.
- Bake for 55 to 60 minutes, until the top is golden brown and a toothpick inserted into the center of a loaf comes out clean. Remove from the oven, let cool in the pans on a rack for 10 minutes, then turn the cakes out onto the rack to cool.
- Wrapped in plastic or aluminum foil, the cakes will keep for 2 to 3 days at room temperature and for up to 3 months in the freezer.
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Moona Shahzad
[email protected]The cakes were a bit dry.
Caden Farruggia
[email protected]I found the lavender flavor to be a bit overpowering.
James Ilai
[email protected]These cakes are a bit too sweet for my taste.
Equin3 Maisi3
[email protected]I'm not a big fan of lavender, but I really liked these cakes. The lavender flavor is very subtle.
Ogoo Great
[email protected]These cakes are the perfect size for a quick snack or dessert.
Tactical Operations
[email protected]I love the way the lavender and lemon complement each other.
Favour Godwin Ebikeme
[email protected]These cakes are so moist and flavorful, I can't get enough of them.
M.A Mubin Somoy
[email protected]A delightful blend of flavors and textures.
Jaliyah Brown
[email protected]Perfect for a special occasion or a simple afternoon treat.
Abdul Motaleb
[email protected]These cakes are easy to make and they always turn out perfectly. I love that I can whip up a batch in no time.
Shamsher mashi123 Mashi
[email protected]I'm not a big fan of lavender, but I really enjoyed these cakes. The lemon flavor is dominant, with just a hint of lavender in the background.
Brian Ezim
[email protected]I made these cakes for a brunch party and they were a huge hit. Everyone loved the unique flavor combination.
MD Abdur Rohaman
[email protected]These cakes are the perfect balance of sweet and tart. The lemon glaze adds a wonderful finishing touch.
Mpho
[email protected]I was skeptical about the lavender flavor, but I'm so glad I gave these cakes a try. The lavender adds a subtle floral note that is simply divine.
lovely Williams
[email protected]These tea cakes are so moist and fluffy, they practically melt in your mouth. I'm definitely adding this recipe to my regular baking rotation.
Mkhokheli Mkhize
[email protected]I love the way the lavender and lemon flavors dance together in these cakes. They're the perfect treat to enjoy with a cup of tea on a lazy afternoon.
Vickie Arnett
[email protected]These lavender lemon tea cakes are absolutely delightful. The delicate floral aroma of lavender perfectly complements the bright citrus flavor of lemon, creating a taste sensation that is both refreshing and comforting.