Lemon Lavender Tea Cakes



  • 3 cups cake flour (don’t want to buy cake flour? click here!)
  • 1 1/2 tablespoons dried lavender (available at Whole Foods, many natural markets, or online)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (at room temperature)
  • 3 cups granulated sugar
  • 6 eggs (at room temperature, place them in a bowl of warm water for several minutes)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons grated lemon zest (pro-tip: zest lemons before juicing)
  • 1 cup sour cream
  • 1/4 cup lemon juice (freshly squeezed)
  • 2 cups powdered sugar (or slightly more to reach desired consistency)
  • 1/8 teaspoon vanilla extract
  • dried lavender (for sprinkling on top)
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