Infused with Yogi Comforting Chamomile tea and lavender, this Chamomile Lavender Tea Cake recipe brings the freshness of spring to your tastebuds.


Light, floral desserts are the hallmark of a delicious spring or summer treat.


There’s nothing quite like the soothing aroma of chamomile and lavender. These two herbs are known for their calming and relaxing properties*, making them the perfect addition to a warm cup of tea. But have you ever considered incorporating them into a delicious dessert?

Enter the Chamomile Lavender Tea Cake.

This delicate and fluffy cake is infused with aromatic Yogi Comforting Chamomile tea and soothing lavender, creating a dessert that is both comforting and indulgent.

Whether you’re a tea lover looking for a new way to enjoy your favorite beverage, or simply in search of a delicious and unique dessert, this Chamomile Lavender Tea Cake is sure to satisfy your sweet tooth.

*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.
Chamomile Lavender Tea Cake with a carton of Yogi Comforting Chamomile

Chamomile Lavender Tea Cake with a carton of Yogi Comforting Chamomile

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Chamomile Lavender Tea Cake with a carton of Yogi Comforting Chamomile

Chamomile Lavender Tea Cake

  • Author: Yogi Tea



Chamomile Tea Cake:

  • 2 tbsp Yogi Comforting Chamomile Tea
  • 1 cup granulated sugar
  • Zest from two lemons
  • ½ cup butter, softened
  • 2 large eggs
  • 2 tbsp milk
  • 1 cup AP flour
  • 1 tbsp + ¼ tsp baking powder
  • ¼ tsp salt


Chamomile Lavender Glaze:


To Prepare the Chamomile Lavender Tea Cake:

  1. Preheat the oven to 325. Generously butter or oil  a 9 by 5 inch loaf pan.
  2. Add your sugar, Comforting Chamomile tea, and lemon zest to a mixing bowl and rub the zest and tea into the sugar with your fingers. Add your softened butter and paddle until light and fluffy.
  3. Add your eggs one at a time until incorporated. Slowly stream in milk and then add in sifted dry ingredients just until incorporated.
  4. Scoop the batter into the pan and bake until the skewer comes out clean, 30-40 minutes.
  5. While the cake bakes, put lemon juice and chamomile tea in a bowl and sift the powdered sugar over. Whisk until fully combined. You want the glaze to be relatively thick, so feel free to add more sugar a little at a time if it is too thin, or vice versa, add a little more lemon juice if it is too thick.
  6. Once the cake is baked, let cool in the pan for 15 minutes and then transfer to a rack on a pan to cool the rest of the way. Once completely cooled, pour glaze over, sprinkle with dried lavender,  and enjoy!