Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp culinary lavender (food-grade), finely ground
- zest of 2 lemons
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup whole milk
- 1 tsp pure vanilla extract
- Lemon glaze: 1 cup powdered sugar, 2 tbsp fresh lemon juice, ½ tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- In a bowl, whisk flour, baking powder, salt, ground lavender, and lemon zest.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Gradually fold in dry ingredients alternately with milk, ending with dry ingredients.
- Spoon batter into muffin tin, filling each cup ¾ full.
- Bake 18–22 minutes, or until a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack.
- Whisk glaze ingredients until smooth. Drizzle over cooled teacakes.
- Serve warm or at room temperature with tea.
Notes
- Use food-grade culinary lavender only — not essential oil.
- For stronger lavender flavor, steep 1 tsp lavender in warm milk for 10 minutes, then cool and use in batter.
- Store in an airtight container for up to 3 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 teacake
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
