Lemon and chamomile scented bundt cakes with white chocolate honey glaze.
These mini bundts are bursting with lemon flavor. They have a tender crumb with hints of chamomile, honey, and white chocolate.
I used 100% chamomile tea bags to make these cakes. Loose-leaf can also be used, but it will need to be strained out of the milk before mixing the cake. You will need 2 grams of loose leaf per bag used in the recipe. I like to remeasure the milk after steeping. Sometimes a little gets lost in the tea bags and needs to be replaced. Or you can just add a little extra before steeping and measure out what you need. Be careful when heating the buttermilk. It can curdle if it gets too hot. Use low heat and remove it from the heat if it starts to simmer.
I have a mini bundt muffin pan that I used to make these cakes. A regular cupcake or muffin pan can also be used. Or, if you would like to make a large bundt cake, double the recipe.
*Just a side note, I used baby’s breath as background decoration for these pictures. But…It is poisonous and should not come into contact with food.
Lemon Chamomile Bundt Cakes
- 1/2 cup buttermilk
- 3 bag chamomile tea
- 1 1/2 cups cake flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup butter 1 stick
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 tbsp lemon zest 2 lemons extra for garnish
- 1/4 cup lemon juice 1 1/2 lemons
- 1/2 cup cream
- 2 bag chamomile tea
- 1/2 bean vanilla split and scraped
- 4 ounces white chocolate extra for shaving
- 2 tsp honey
- Gently heat the buttermilk until warm. Do not bring to a simmer. Pour over the chamomile bags, cover, and steep for 30 minutes. Prepare the cream for the glaze at the same time. Remove the bags and squeeze out any liquid.
- Preheat the oven to 350 degrees. Grease and flour a mini-bundt mold or muffin mold. Mix the dry ingredients together. Cream the butter and the sugar until fluffy. Mix in the eggs, zest, juice, and vanilla. Add the dry ingredients in two stages, alternating with the buttermilk. Mix until just combined. Spoon 3 tablespoons of batter into each mold cup. Bake for 25 minutes, rotating after 15 minutes. Remove from the oven and cool for 5-10 minutes. Invert onto a cooling rack and cool completely.
- Place the cooling rack on a sheet pan and pour the warm glaze over the cakes. With a peeler shave the white chocolate. Sprinkle the curls over the cakes and garnish with lemon zest.
- Heat the cream to a boil then remove it from the heat. Add the chamomile bags and the vanilla bean. Cover and steep for 30 minutes. Squeeze out the bags and remove the vanilla pod. Return the cream to the heat and bring it to a simmer. Remove from heat and add the honey and chocolate. Stir until the chocolate has melted completely.