Lavender & Lemon Teacake

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You must be wondering, why do I have so many teacake recipes on the blog? It’s because I am a big fan of simple cakes and I really enjoy them with my daily coffee cup(s) at work. Did you see me slyly adding that extra “s” and calling myself an outright coffee addict.

Getting back to the teacakes now, this one is a Lemon & Lavender teacake. I find both Lemon and Lavender (also will be called as L&L) as ideal complimenting ingredients to one another. While the lemon provides that zesty sourness to the cake, lavender brings in the sweetness in to satisfy the soul. Before we get onto the specifics of this teacake. Let’s dive into the world of teacakes. 

What are Teacakes?

In the easiest language, teacakes are cakes but are rectangular in shape. They are made in smaller loaf like molds using a similar creaming and folding technique as done for cakes. They are easier to eat as the slices are way smaller than those of a typical round cake and is the go-to side to any beverage of your choice. 

Here are some more teacakes from the blog for you:

1.  Earl Grey Tea Cake

2. Snickerdoodle Banana Bread

3. simple vanilla teacake

Lemon & Lavender

Lemon and Lavender are like taste-bud friends. They amalgamate so easily and quickly. However, we do have to watch our quantities for both L&L (told you I would be using this). Too much lemon, can cause the cake to be very sour and affect the simplicity of the cake. 
Similarly, too much lavender doesn’t support the taste-bud also. Already a very strong extract – both fragrance wise and taste wise and just a half a teaspoon can make a lot of difference to this sweet and simple cake. 

Lemon vs Lime
Lemon is a better option as compared to Lime. Lime being a stronger variant may extract much more powerful juices to the cake which may alter the taste a bit. However, you may use any. I would recommend to alter the quantity of lime and to reduce it to 90 ml instead of 120 ml. 
Which Lavender to Use?
For this recipe, I have used Lavender Extract by Sprig. Both the sweetness and fragrance is on-point and is not too overbearing as well. I am attaching the amazon link here- in case you feel like trying it out as well. 

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Tips to Bake a Great Cake:

1. Temperature: Use room temperature ingredients, especially the ones you keep in the fridge, like milk, eggs, butter. Room temperature will guarantee better results.

 

2. Don’t Over mix: Avoid using a whisk attachment, use a paddle or spatula again. Over mixing your batter can lead to a less fluffy cake. Mix it only till when it’s required.

 

3. Avoid Opening the Oven too much: Every time you open the oven to check on your cake, you change the temperature of the oven, which can lead to cracks on the cake.

 

4. Sieve your Dry Ingredients: Try and sieve all your dry ingredients, from flour to coffee powder. It will lead to a cleaner batter and softer cake.
For more tips on how you can perfect your cakes, click here. 

Cracks on a Teacake
It’s absolutely and perfectly normal to have cracks in your teacake. In fact, its good too, it show how your teacake has cooked properly. Unlike Bundt Cakes, teacakes don’t have that structure to support the cake fully. The cake expands which may lead to cracks on the surface. Cracks may also appear if you are opening the oven too many times and altering the temperature too frequently. BUT if it bothers you too much, add a teaspoon worth of Baker’s Cornstarch for better binding of your teacake – which would give it an overall better structure. 

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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert, Side Dish
Cuisine English
Yields 1 Loaf

Equipment

  • Stand Mixer (Optional)
  • oven
  • Measuring Cups & Spoons
  • Spatula
  • 6 Inch Cake Tin

Ingredients
  

  • 2 cups 280g All Purpose Flour or Cake Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 2 Small to Medium Eggs Room Temperature
  • ½ cup or 120 ml Lemon Juice
  • 1 tsp Lavender Extract
  • 80 g Unsalted Butter Softened
  • ½ tsp Salt
  • ¾ cup Granulated Sugar

Instructions
 

  • Preheat your oven to 180°C (350°C) and place the oven rack in the center of the oven. Line a loaf pan using butter or spray using a non stick vegetable spray. Alternatively, you can use a parchment paper as well.
  • Using an Electric Whisk or Stand Mixer, start beating together the Eggs and Sugar. Once mixed and pale-ish yellow in color, add the softened butter, lemon juice and lavender extract and give it a good mix.
  • Combine the dry ingredients - flour, baking soda, baking powder and salt. Sieve the mix until fine.
  • Using the Paddle Attachment of Stand Mixer or using a Spatula, fold in the dry ingredients into the wet only till until combined. Don't over-mix at this point.
  • Carefully transfer the batter into a loaf pan and put into the oven to bake. Bake at 180 degrees for 30-35 minutes or till a skewer inserted in the center of the cake comes out clean. If you think the top is browning too fast, feel free to tent it with an aluminum foil.
  • Once done, let it cool on a Wire Rack, prior to cutting into slices. Keep the cake covered in a cool and dry place.
Keyword Cake, coffee, desserts, lavender, lemon, simple, sweet, tea, teacake
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Someone once rightly said “a recipe has no soul, you must bring soul to the recipe”, so here I am, trying to bring my passion for food into easy to make recipes from around the world.

My name is Sohail Nath and I welcome you to my happy place, @boy.eatsworld. 

This blog, my creativity’s nest covers travel inspirations, authentic yet homemade recipe and food blogs.

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