Lemon Thyme, Rose Petal, and Lavender Glazed Tea Cake
Lemon Thyme, Rose Petal, and Lavender Glazed Tea Cake
An unusual combination of herbs, this is an easy recipe to create a special treat.
- 3 tbsp buttermilk
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups sifted cake flour
- 3/4 cup sugar
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 tbsp lemon zest, finely chopped
- 2 tbsp fresh lemon thyme, finely chopped
- 3/4 cup plus
- 1 tbsp unsalted butter at room temp
- 6 tbsp sugar
- 1/4 cup fresh lemon juice
- 1 tbsp fresh lavender flowers, crushed
- 1/2 cup unsprayed edible rose petals
Preheat oven to 350 degrees. Grease and flour an 8 x 4 inch loaf pan or a 9 or 10 inch round cake pan. Combine the buttermilk, eggs and vanilla in a medium bowl. Combine the cake flour, 3/4 cup sugar, baking powder and salt in a large mixing bowl. Add the lemon zest and lemon thyme. Using an electric mixer on low speed, or by hand, beat the dry mixture for a few seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Turn the speed up to medium and beat for 1 minute. Scrape the sides of the bowl down and add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition. Spoon the batter into the prepared cake pan and smooth the surface with a spatula. Bake for approximately 35-45 minutes in a round pan, 10-15 minutes longer in a loaf pan. The cake is done with a toothpick or knife inserted in it comes out clean. Cover the cake loosely with some buttered foil or parchment paper to prevent over-browning after it has been in the oven for 30 minutes.
Shortly before the cake is done, prepare the glaze. Combine the remaining sugar, lemon juice and lavender flowers in a small saucepan over medium heat, stirring until the sugar has dissolved completely, approximately 5 minutes. As soon as the cake comes out of the oven, place the pan on a rack to cool. Poke the cake all over with a skewer and brush with half the glaze. Cool for 10 minutes. Loosen the sides of the cake with a spatula and invert it onto a lightly greased cooling rack. Poke the bottom of the cake with the skewer, brush with glaze and flip the cake back over onto the rack. Brush with the remaining glaze and allow the cake to cool completely. Serve at room temperature with a sprinkling of rose petals on top. This cake will keep for up to a week in the refrigerator, or 2-3 days at room temperature.