Victorian Lemon Lavender Tea Cakes

Ingredients

• 2 cups flour, sifted
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 tablespoons dried culinary lavender, finely chopped
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup whole milk
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract

• 1 cup powdered sugar, sifted
• 2 tablespoons lemon juice, freshly squeezed

Method

1. 01
   Preheat your oven to 350°F (175°C) and grease a muffin tin or line with paper cases.
2. 02
   In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. 03
   Mix in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. 04
   In another bowl, whisk together the flour, baking powder, salt, and chopped lavender.
5. 05
   Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
6. 06
   Fold in the lemon zest until evenly distributed.
7. 07
   Divide the batter evenly among the prepared muffin cups.
8. 08
   Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
9. 09
   Allow the cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. 10
    To prepare the glaze, whisk together the powdered sugar and lemon juice until smooth.
11. 11
    Drizzle the lemon glaze over the cooled tea cakes and allow it to set before serving.