This isn’t really Miss Jekyll’s recipe, although I think she would like it. She adored lavender!
Yield: 6-18 tea cakes, depending upon size of the cake tin
Two sticks unsalted butter at room temperature
1/2 cup sugar
1/2 cup honey
Three large eggs at room temperature
Two cups minus one tablespoon all-purpose flour
One teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon dried food grade lavender, crushed/chopped up
1/3 cup buttermilk
Juice of one lemon
Two teaspoons honey
1/2 cup confectioners’/powdered sugar
Preheat the oven to 350 degrees Fahrenheit Grease choice of tin very well with melted butter.
In a large mixing bowl, beat together the sugar, honey, and butter until fluffy and creamy. In a small bowl, beat the eggs until blended and pour them into the creamed honey, butter, and sugar, until just blended.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the crushed lavender.
Pour in a third of the flour mixture, followed by half the buttermilk. Stir through the bottom of bowl, repeat with the flour, remaining milk, stir, and then the final amount of flour. Continue folding butter and flour mixtures together until a batter is formed and no large clumps of flour remain.
Pour the batter into the buttered tins. Bake in the preheated oven for 13-15 minutes for small cakes, or for 25-30 minutes for larger ones.
Meanwhile, prepare the glaze by juicing one lemon into a small bowl. Pour in two teaspoons honey and stir together with the powdered sugar until a fairly thick liquid is formed. Set aside.
Once the cakes are finished baking, let cool for a minute or so, then unmold the cakes onto a cooling rack or plate. Immediately drizzle over the glaze. Enjoy warm or completely cooled. Excellent with tea.
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