Chamomile & Citrus Tea Cakes

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Soft, fragrant mini cakes steeped in calm and kissed with sunshine zest

📌 A Tender Little Cake for Peaceful Mornings

These tea cakes are one of my favorite ways to say “I love you” without saying a word. There’s something so gentle about chamomile—it soothes the heart as much as the body—and paired with orange or lemon zest, it brings brightness to every bite.

I first made these for a women’s brunch at church, and they were gone faster than the fruit salad. The cakes are soft and moist, made with a warm chamomile tea infusion and a touch of citrus to keep things light and fresh. Glazed or unglazed, baked in mini bundt pans or muffin tins, they’re charming either way.

Perfect for serving with hot tea or packaging up as a sweet springtime gift for the mamas in your life. ☕💛

💗 Why You’ll Love This Recipe

• 🌼 Comforting chamomile flavor with a citrusy lift
• 🧁 Perfect for gifting or serving at tea parties
• 🍋 Lightly sweet and beautifully aromatic
• 🎀 Easy to glaze, decorate, or leave plain
• 🌿 A quiet, nourishing way to celebrate

⏱️ Quick Reference

Prep Time: 20 minutes
Cook Time: 18–22 minutes
Total Time: ~45 minutes
Servings: 10–12 mini tea cakes
Dietary Info: Vegetarian

Key Ingredients at a Glance:

• Chamomile tea
• Citrus zest (orange or lemon)
• Butter
• Eggs
• Flour
• Yogurt or sour cream

🧁 Ingredients

For the Cakes:

• ½ cup unsalted butter, softened
• ⅔ cup granulated sugar
• 2 large eggs
• 1 ½ tsp vanilla extract
• 1 tbsp orange or lemon zest
• ½ cup brewed chamomile tea (cooled)
• ¼ cup plain yogurt or sour cream
• 1 ¼ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt

Optional Citrus Glaze:

• ½ cup powdered sugar
• 1 tbsp citrus juice (orange or lemon)
• Edible flowers or citrus zest for topping

👩‍🍳 Step-by-Step Instructions

1. Brew the Tea

• Steep 1 chamomile tea bag (or 1 tbsp loose tea) in ½ cup hot water for 5–7 minutes.
• Let it cool to room temperature.

2. Make the Batter

• Preheat oven to 350°F (175°C). Grease a mini bundt or muffin pan.
• In a large bowl, cream butter and sugar until light and fluffy.
• Beat in eggs one at a time. Add vanilla and citrus zest.
• Stir in yogurt and cooled chamomile tea.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gradually add dry ingredients to wet, mixing gently until just combined.

3. Bake

• Divide batter evenly into prepared pans (don’t overfill).
• Bake for 18–22 minutes, until a toothpick comes out clean.
• Let cool in pan for 10 minutes, then gently remove and cool completely.

4. Optional Glaze

• Whisk together powdered sugar and citrus juice.
• Drizzle over cooled cakes and decorate with edible flowers or zest.

🍽️ Serving & Pairing Ideas

• Serve with chamomile, lemon balm, or orange spice tea
• Package in cupcake liners inside a vintage tin or gift box
• Add to your Mother’s Day brunch spread with fresh berries

🧊 Storage & Make-Ahead Tips

• Store covered at room temp for 2–3 days
• Glazed cakes keep best unstacked
• Freeze unglazed cakes for up to 1 month—wrap individually

🌷 Final Thoughts & Call to Action

These little cakes are humble but full of heart. They taste like sunshine filtered through soft clouds—calm, fragrant, and kind. Whether you serve them on a fancy tray or wrap them up for a friend, they’re a lovely way to share a bit of beauty and peace.

If you bake a batch, tag me @southernsoilsunshine so I can cheer you on. And if you’re hosting a tea party or brunch, these pair perfectly with:
👉 Strawberry Basil Shortcakes
👉 Lavender Honey Panna Cotta
👉 Pressed Flower Cookies