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5 from 1 vote

Lemon Chamomile Cake

This lovely bundt cake has a subtle flavor of chamomile and that burst of lemon. It is perfect, light and so delicious.
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: chamomile and lemon, chamomile and lemon cake, chamomile bundt cake, chamomile cake
Servings: 12
Author: Amy- A Red Spatula

Equipment

  • bundt cake pan, stand or hand mixer

Ingredients

  • 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.

Instructions

  • 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 do
    Now, sit back and enjoy. You deserve it!