Bright lemon meets soft lavender in a tender tea cake that bakes up light and fluffy. We made one this week — pulled it a minute past where we should have, honestly, dusted the top lightly with confectioners sugar, sliced it warm. It was the kind of cake that disappears in slow morning bites with a cup of tea.
This is another mix we curated for our culinary line because it does what we want a tea cake to do — citrus first, lavender quietly behind it, crumb tender enough to fall apart cleanly under a fork. The lemon comes through bright (real crystallized lemon, not flavoring), and the lavender stays on the floral side without going perfumey.
Each bag is wrapped in burlap and finished with a sunny yellow ribbon — ready to gift, share, or quietly keep on the counter for yourself.
Product Highlights
- Real lemon flavor with a soft lavender finish
- Light, fluffy crumb — we baked a loaf this week and can vouch
- No artificial flavors or preservatives
- Makes one loaf (about 12 slices)
- Packaged in a burlap sack with the Homestead Lavender Farm label
- Net Wt: 16 oz (454 g)
- Best-by date printed on the bag
You'll Need
- 1 stick butter
- 1 large egg
- 1 cup milk (measured with the egg — see instructions)
- Wax or parchment paper
- A loaf pan
Serving Suggestions
We dusted ours with a light snow of confectioners' sugar, and that was plenty. A simple lemon glaze works if you want it sweeter. Slices are lovely alongside ice cream, or with fresh berries and whipped cream — hot tea or coffee on the side is the obvious move.
Ingredients
Bleached wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, salt, sodium bicarbonate, sodium aluminum phosphate, calcium sulphate, crystallized lemon (citric acid, lemon oil, lemon juice), lavender buds.
Contains: Wheat.
Baking Instructions
Preheat oven to 350°F. Grease and flour your loaf pan, then line the bottom with parchment or wax paper.
Pour the mix into a large bowl and cut in the stick of butter. Crack your egg into a measuring cup, then top it up to the 1-cup line with milk — pour the whole thing into the bowl and beat well.
Transfer the batter to your prepared loaf pan and bake 45 to 50 minutes, or until a toothpick stuck in the center comes out clean.
Cool in the pan for 15 minutes, then turn out onto a rack to finish cooling. Dust the top with powdered sugar before slicing if you like (we did, and it was the right call).
A note from our test bake: keep an eye on it toward the end. Start checking around the 45-minute mark — the line between perfectly tender and a touch dry goes by quick.
Shipping & Storage
Store in a cool, dry place. Ships nationwide in eco-friendly packaging.
From our shop to your kitchen — a bright moment, gently made.
Small Batch
Veteran & RN
