by: Kate McMillan
Cook Time
60 minutes
Prep Time
15 minutes
Yield
Serves 10–12
Total Time
60 minutes
Prep Time
15 minutes
Yield
Serves 10–12
summary
This lovely lemon chamomile bundt cake makes the perfect dessert and afternoon teatime snack. The cake is flavored with chamomile tea steeped in milk, which is then stirred into the batter. Before glazing, wait for the cake to cool completely so the glaze doesn’t melt.
ingredients
- 1 cup whole milk
- 6 chamomile tea bags
- 1 cup unsalted butter, at room temperature
- 1¾ cup sugar
- ¼ cup packed brown sugar
- 6 large eggs
- 2 teaspoons pure vanilla extract
- Zest of 1 lemon
- 2â…” cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Lemon Glaze Ingredients:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
directions
- Place the milk and the tea bags in a small saucepan set over medium-high heat. Once the milk is steaming but not boiling, turn off the heat and steep for 25 minutes.
- Preheat the oven to 350°F. Coat a bundt pan with non-stick cooking spray and set aside.
- In a stand mixer fitted with a flat paddle beater, cream together the butter and both sugars. Add the eggs one at a time, after each is just incorporated. Add the vanilla and lemon zest.
- In a mixing bowl, whisk together the flour, baking powder and salt.
- To the wet ingredients, add the flour mixture and the milk, alternating ⅓ of each at a time. Stir just until combined. Don’t overmix. Pour batter into the prepared bundt pan and bake until a toothpick comes out clean, about 60 minutes.
- Place a wire cooling rack on top of the bundt cake and carefully flip it over. Let stand for 20 minutes and then carefully lift the pan off the cake. Let cool completely, about 2 hours.
- To make the lemon glaze, add the powdered sugar to a small mixing bowl and add 2 tablespoons of fresh lemon juice. Stir to combine and spoon onto the cake. Slice and serve.
notes
Baking times are different for every oven, so make it a best practice to check baked goods about 10 minutes before the recipe instructions advise.
You could use other tea in this recipe, such as Earl Grey or English breakfast.
You can make the lemon glaze as thick or as thin as you like. Just add more lemon juice to thin it out.
Make sure you thoroughly grease the bundt cake pan so nothing sticks. You can use non-stick spray or butter, but spray tends to get every little crevice.
