Lavender-Lemon Tea Cake Lavender-Lemon Tea Cake

Lavender-Lemon Tea Cake

I like to serve this with unsweetened whipped cream and, of course, a strong pot of tea.

Nicole Spiridakis for NPR
Lavender-Lemon Tea Cake
Nicole Spiridakis for NPR

Makes 8 servings

3 cups unbleached all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar

Zest from 1 lemon

6 large eggs, at room temperature

Juice from one lemon

1/2 cup buttermilk

1/4 cup cornmeal

2 tablespoons dried lavender flowers

Preheat oven to 350 degrees.

Butter and flour two 8-by-3-3/4-by-2-1/2-inch aluminum loaf pans or 1 (9-by-3 inch) bundt pan.

Sift together the flour, baking powder and salt.

In an electric mixer, cream the butter and add the sugar and lemon zest, beating until fluffy, about 2 minutes. Add the eggs one at a time, beating for about 30 seconds after each addition and scraping down the sides of the bowl as necessary. Beat in the lemon juice.

Add half of the flour and beat in on low speed. Add all of the buttermilk, and then the remaining flour, beating on low speed after each addition just until the ingredients are blended. Add the cornmeal and lavender flowers, mixing just until combined. Spoon the batter into the prepared pans and smooth the tops with the back of a spoon.

Bake for 55 to 60 minutes, until the top is golden brown and a toothpick inserted into the center of a loaf comes out clean. Remove from the oven, let cool in the pans on a rack for 10 minutes, then turn the cakes out onto the rack to cool.