Chamomile Tea Cakes with Meyer Lemon Glaze
Lea Ann’s blog is full of delicious looking savory recipes but since I tend to only photograph the pretty sweet treats I went straight to the “sweets and desserts” section of her blog and scrolled through all of the recipes and came back to this one… A miniature tea cake flavoured with Chamomile from Joy the Baker’s Cookbook. Lea Ann had some trouble with her cakes falling and I can agree that this recipe is quite fincky. To avoid any potential issues, I made sure that my batter was well mixed, that the muffin tins were just shy of being halfway full and I baked them in the top third of the oven. I was out of cupcake liners so I greased the muffins tins liberally with shortening and most of my cakes stuck to the pan I was able to remove a few of them without too much damage and I frosted the top with a simple Meyer Lemon Glaze. (The original recipe used a honey frosting but there was no honey left in my cupboards)
These cakes are very light and the chamomile adds such an interesting unexpected flavour. I think the Chamomile tea leaves would be a nice addition to a shortbread cookie as well.
Chamomile Tea Cakes with Meyer Lemon Glaze recipe from Cooking on the Ranch, originally sourced from Joy The Baker’s cookbook.
- ¼ C. butter
- 1 C. all-purpose flour
- ¾ C. granulated sugar
- 1 t. baking powder
- ½ t. baking soda
- pinch of salt
- 3 T. dried chamomile (from tea bags)
- ½ C. milk
- 1 large egg
- 1 t. pure vanilla extract
for the Glaze
- juice of 1 meyer lemon
- enough powdered sugar to make a runny glaze
Preheat the oven to 325 degrees and line a muffin tin with 12 cupcake liners (or, with caution, grease the pan…do you feel lucky??)
Cream together the butter and the sugar. To this mixture add the flour, baking powder and baking soda and the tea and continue to mix until you have a very even looking sandy mixture.
In a measuring cup, whisk the egg together with the milk and vanilla.
Add the wet ingredients slowly into the dry ingredients while mixing. Mix until smooth (about a minute)
Divide the batter equally among the muffin tins being careful not to fill each one more than halfway.
Bake for 17-22 minutes or until the cakes are a light golden colour and spring back when gently touched in the middles.
Cool the cakes in the pan for 10 minutes before removing to cool on wire racks.
Once the cakes have cooled, mix the juice of a Meyer Lemon with enough powdered sugar to make a runny glaze. (the amount will depend on how juicy your lemon is….I never measure icing)
Spread the glaze on top of the cooled cakes, letting it drizzle down the sides.
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