Lemon Lavender Teacake
Prep time: 
Cook time: 
Total time: 
Serves: makes 8
  • 150g self-raising flour
  • 80g sugar
  • 125g butter, softened
  • 2 large eggs, lightly beaten
  • 1 tsp lemon juice
  • grated zest of 1 lemon zest
  • 3 tsp dried lavender
  • 2 tbsp sour cream
  1. Preheat oven to 180 deg C,
  2. Beat butter and sugar until light and fluffy at medium speed,
  3. Use low speed and slowly add in beaten eggs until mixture incorporated and add in lemon juice, mix well.
  4. Sift self-raising flour into the batter in 3 batches and fold well with a rubber spatula.
  5. Add in sour cream, fold well and lastly add dried lavender into it, mix well again.
  6. Spoon batter mixture into piping bag and pipe into 8 mini cupcake liners to ¾ full.
  7. Then bake in the preheated oven for about 25 minutes or skewer inserted comes out clean.
Recipe by Anncoo Journal at https://www.anncoojournal.com/lemon-lavender-teacake/