We all know lemon and chamomile pair well together, but have you ever tried them in a bake? I would love to teach you How To Bake A Lemon Chamomile Bundt Cake.
What Makes This Bundt Cake So Good?
The cake itself has an amazing texture flavor. Then add in the chamomile and lemon and it steps up a notch, making it the perfect cake for your next brunch, or dessert bar.
Also, what would a lemon chamomile cake be without honey? Not as good, so I made sure to incorporate this into the recipe as well.
What Is Chamomile?
It is a flowering herb and is a part of the daisy family. It is harvested for tea, as we will use it when the flowers open.
Aside from all of those things, it also lends a subtle tasty flavor to baked goods!
Using Chamomile In Baked Goods
I am not a tea connoisseur by any means. If you are, please don't judge :). I used Twinings Tea. Not for any preference, but it was what I had at the house and it is easily accessible.
To use the tea in baked goods, you need to start by steeping your tea, this will infuse the milk with the yummy chamomile flavor. Steeping is a process where you soak your tea in hot or heated water.
The flavor and taste of the tea are released into the liquid when this happens, which is what we want with this cake.
Steeping The Chamomile Tea
Add the milk, chamomile tea, and honey to a small pan. Heat over medium heat until it is just under a boil. Remove from heat, cover, and allow to steep for 10 minutes.
After 10 minutes, strain the milk. Don't stress if you get some of the tea in it, you will add in more later.
How to Bake a Lemon Chamomile Bundt Cake
- Steep the tea.
- Strain the tea.
- Cream butter, honey. and sugar.
- Add eggs and vanilla, mix.
- Next, add in your dry ingredients.
- Blend only to combine.
- Pour into your pan and bake.
- Once it is baked, remove it from the oven.
- Remove carefully from the pan.
- Allow it to cool slightly.
- Make your lemon chamomile icing.
- Drizzle it generously.
- Now, sit back and enjoy. You deserve it!
Whole Wheat Flour In Baked Goods.
I used all-purpose flour and whole wheat pastry flour for my flour mix. I ALWAYS use a blend in my baked goods. My family prefers it this way.
I grind my own grains, but you can also buy whole wheat pastry flour. It might be a little harder to find locally, but most specialty grocery stores or natural food stores carry it.
Preparing your pan
An important step, that should never be skipped when baking a bundt cake is preparing the pan. DO NOT SKIP this step. I promise you will regret it.
I like to brush mine with melted butter, add flour, and tap it around until it covers the buttered part of the pan. Trust me, take the time to do this or you will regret it.
I have a fondness for NordicWare bundt pans, this one happens to be my favorite.
Lemon Chamomile Cream Cheese Icing
The crowning jewel is the lemon chamomile icing. This step can be skipped, but I promise it is so much better with even more lemon and chamomile flavor.
Add your cream cheese, butter, chamomile, powdered sugar, lemon zest, and lemon juice to the bowl. Mix until it is well blended.
Finishing The Lemon Chamomile Bundt Cake
Top with more fresh lemon zest and chamomile flowers. I found mine at Trader Joe's. I don't eat them but just wanted to use them for decoration.
So, if you have always wanted to make a beautiful and delicious cake, let me show you how to make a lemon chamomile bundt cake.
Can I skip the steeping step?
I would not recommend it. This is so important for releasing the maximum flavor and taste of the tea.
More Baked Good Ideas
- Lemon Chiffon Cake
- Peanut Butter Instant Pot Cheesecake
- Carrot Cake Cookies
- Dark Chocolate Cake Roll With Peppermint Filling
- Walnut Pound Cake With Fresh Figs
- Lemon Cornmeal Cake With Fresh Blueberries
- Double Chocolate Zucchini Cake
- Strawberry Cake With Lime Icing
Lemon Chamomile Cake
- bundt cake pan, stand or hand mixer
- 1 cup milk
- 1 tablespoon chamomile tea leaves
- ¾ cup butter, softened
- ¾ cup oil I used canola oil, but you can use any other oil of choice.
- 1 ½ cup granulated sugar
- 1 tablespoon lemon zest
- ¼ cup honey
- 3 eggs
- 2 tablespoons lemon juice
- 2 teaspoons vanilla
- 1 ½ cup all purpose flour
- ¾ cup whole wheat pastry flour
- 1 teaspoon chamomile tea loose
- 1 tablespoons baking powder
- ½ teaspoon salt
Lemon Cream Cheese Glaze
- 3 ounces cream cheese
- 2 tablespoons butter, softened
- 1 teaspoon chamomile tea
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
- lemon juice this is to the consistency desired.
- Add milk, 2 teaspoons chamomile tea and honey to a pan. Heat just under a boil. Remove from heat, cover, and steep for 10 minutes. Now, strain the tea leaves from milk and set the milk aside to cool. Don't stress if you have a little bit of the tea has slipped in, we will be adding in more later anyway.Now, preheat oven to 350 degrees. Prep you bundt pan for baking. I like to do this by brushing the inside with melted butter. Make sure and cover all areas. Then lightly dust with flour as well. I realize it might seem excessive, but trust me, you don't want the headache of a cake that won't remove from you pan after the bake.Let's get started with the cake. Mix your flours, baking powder, salt and 1 teaspoon chamomile tea in small bowl and set aside. Add butter and sugar to mixing bowl. Cream on medium high until they are light and fluffy. Eggs, lemon zest, lemon juice, and vanilla are added next. Mix these only to combine. Add half your steeped chamomile milk and mix to combine.Add half you flour mixture and mix to combine.Add last half of milk and combine. Then comes the last of your flour. Combine.Pour batter into prepared pan. Place in oven and bake for at least 45 minutes. You might go longer than 45 minutes, but start checking at this point. I like to use the toothpick test, or even by touch. When testing by touch, I gently press in the center of the cake. It should feel like it is ALMOST done. There is a process called carry over cooking that happens after any food is removed from heat source. The residual heat of that particular food will continue to cook even when removed from heat. For this reason, I underbake just a touch, not much, but a touch. Remove from oven. Allow to cool about 10 minutes, then invert the pan to cooling rack. Continue to cool until you are readyo to glaze.
Lemon Cream Cheese Icing
- Combine cream cheese, butter, powdered sugar, vanilla, lemon zest, chamomile tea to bowl. Mix on high until smooth. Add lemon juice to reach consistency desired. Now. pour generously over the cake. Top with more lemon zest if you like a stronger flavor- Like I doNow, sit back and enjoy. You deserve it!