Lavender Tea Cake Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Sugar: Adds sweetness and helps to create a tender crumb.

Butter: Adds richness and moisture to the cake.

Dried lavender: Provides a subtle floral flavor that makes this cake unique.

Eggs: Help to bind the ingredients together and add richness.

Milk: Adds moisture and helps to create a tender crumb.

Baking powder: Helps the cake to rise and become light and fluffy.

Salt: Enhances the flavors of the other ingredients.

When creaming together the butter and sugar, make sure the butter is at room temperature. This ensures it will blend smoothly with the sugar, creating a light and fluffy mixture. If the butter is too cold, it won't incorporate well, and if it's too warm, it can make the batter too runny.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cake denser.

• sugar - Substitute with honey: Honey adds moisture and a different sweetness profile, but you may need to reduce the liquid in the recipe slightly.

• softened butter - Substitute with coconut oil: Coconut oil provides a similar fat content and a slight coconut flavor, which can complement the lavender.

• dried lavender - Substitute with dried rosemary: Rosemary offers a different but complementary herbal note, though it is stronger, so use sparingly.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that adds fiber.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar texture and a slight nutty flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.

• To keep your lavender tea cake fresh, store it in an airtight container at room temperature. This will maintain its moist texture and delightful flavor for up to 3 days.
• If you prefer to refrigerate, wrap the cake tightly in plastic wrap or aluminum foil before placing it in the fridge. This method will extend its freshness for up to a week.
• For longer storage, freezing is an excellent option. First, allow the cake to cool completely. Then, wrap it securely in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• Label the wrapped cake with the date to keep track of its freshness. When properly stored, it can be frozen for up to 3 months.
• To thaw, transfer the cake from the freezer to the refrigerator and let it defrost overnight. For a quicker option, leave it at room temperature for a few hours.
• Once thawed, you can refresh the cake by warming it in a preheated oven at 300°F (150°C) for about 10 minutes. This will help restore its original texture and aroma.
• If you have leftover slices, consider wrapping them individually before freezing. This allows you to enjoy a piece of lavender tea cake whenever you crave a sweet treat without defrosting the entire cake.

• Oven Method: Preheat your oven to 300°F (150°C). Wrap the lavender tea cake in aluminum foil to prevent it from drying out. Place the wrapped cake on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the cake's moist texture.

• Microwave Method: Place a slice of lavender tea cake on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Check the cake and continue to heat in 10-second intervals if needed. Be cautious not to overheat, as this can make the cake rubbery.

• Steaming Method: If you have a steamer, this method can help retain the cake's moisture. Place the lavender tea cake on a heatproof plate and set it in the steamer. Steam for about 5-7 minutes, or until warmed through. This method is gentle and helps keep the cake soft.

• Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Place the lavender tea cake on a baking sheet and cover it loosely with aluminum foil. Heat for about 10 minutes, or until the cake is warmed through. This method is convenient for small portions.

• Skillet Method: For a quick reheat, you can use a non-stick skillet. Place a slice of lavender tea cake in the skillet over low heat. Cover with a lid to trap the steam and heat for about 2-3 minutes on each side, or until warmed through. This method adds a slight crispness to the edges while keeping the inside moist.

• Oven: Preheat to 350°F (175°C) for baking the cake.

• Cake pan: Grease and flour this to prevent the cake from sticking.

• Mixing bowl: Use this to cream together the butter and sugar, and to mix the batter.

• Hand mixer: Cream the butter and sugar until light and fluffy, and beat in the eggs.

• Measuring cups: Measure out the flour, sugar, and milk accurately.

• Measuring spoons: Measure out the dried lavender, baking powder, and salt.

• Spatula: Stir in the dried lavender and fold the flour mixture into the batter.

• Wire rack: Cool the cake completely after baking.

• Toothpick: Check if the cake is done by inserting it into the center; it should come out clean.

Pre-measure ingredients: Measure out all ingredients before you start. This will save time and ensure you don't miss anything.

Use a stand mixer: A stand mixer can cream the butter and sugar faster and more efficiently than by hand.

Preheat the oven early: Turn on the oven before you start mixing so it's ready when you are.

Soften butter quickly: Cut the butter into small pieces to soften it faster.

Combine dry ingredients ahead: Mix the flour, baking powder, and salt in advance to streamline the process.