Chamomile Honey Bundt Cake

<span itemprop="name">Chamomile Honey Bundt Cake</span>


  • 1 c milk
  • 6 chamomile tea bags
  • 1 c butter, softened
  • 1 1/3 c honey
  • 4 eggs
  • 3 c flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • zest of 1 lemon


  1. Preheat your oven to 325F.
  2. Heat the milk until steaming and steep 4 tea bags for 30 minutes, squeeze the bags well once they’ve steeped.
  3. In a stand mixer with a paddle attachment cream the butter and honey together, add one egg at a time, it won’t look pretty, but just ignore that.
  4. In a separate bowl mix together the dry ingredients included the lemon zest and the contents of the reaming 2 tea bags.
  5. Alternate adding dry mixture and milk tea to the creamed butter.
  6. Pour the batter into a greased bundt pan, bake at 325F for 40-50 minutes. Honey makes things bake darker so tent with tin foil after it gets some color.

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