Ingredients

• • 2 bags of Shortcake Biscuit Mix
• • 6 Earl Grey tea bags, divided
• • 2 sticks butter, plus 2 tbsp
• • 1 ½ to 2 cups whole milk
• • 2 tsp vanilla extract
• • 2 tsp lavender extract
• • Turbinado sugar
• • Vanilla glaze, optional
• • Edible flowers, optional

This Earl Grey & Lavender Shortcake “Cake” is as if an English garden was bottled into an extract and baked with buttery warmness into this wonderful, flavorful loaf cake. All the best of spring – fresh warmth, floral sweetness, and a light citrusy air – are all folded into this cake, and with the beautiful presentation of vanilla glaze and edible flowers, is the perfect centerpiece for your spring soirees or to celebrate Mom’s day.

And even though the presentation makes it look as if you’ve poured hours into its craft, this recipe is as simple as they come. With the only prep being lining the loaf pan with parchment and steeping tea bags in warm milk, there is little lift and even less time for the dough to come together and into the oven. With tea leaves added into the dough along with the lightness of the lavender extract, a subtle tea flavor presents itself in each bite and would be perfectly paired with an entire cup of the same – or even a mimosa to bring out those orange notes in the tea! Once cooled, a simple vanilla glaze (vanilla extract, powdered sugar, and a few tablespoons of milk) dresses this loaf with the ideal addition of sugary sweetness.

Make Mom’s day by serving this up for family brunch or breakfast in bed; and don’t forget the bouquet!

Instructions:

1. First, steep three Earl Grey tea bags into 2 cups of warm whole milk. Once the milk is a light brown color, you can remove the tea bags, add your vanilla extract and set milk aside in the fridge until ready to bake.
2. Preheat the oven to 350ºF. Line a loaf pan with parchment paper, being sure to use a bit extra around the edges for easy removal after baking.
3. In a large mixing bowl, add both bags of shortcake mix. Cut open the remaining three bags of Earl Grey tea and add the leaves into the mix. Next, add both sticks of butter and begin to incorporate into the mix in a snapping motion with your fingers.
4. Once your mix is the consistency of grated Parmesan cheese, make a well in your flour mixture and add in the steeped vanilla + tea milk. At this time, before mixing again, add your lavender extract also.
5. Gently mix with your hands as you go. Combine until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional milk a small amount at a time. Be sure not to over mix and toughen the dough.
6. Once all liquid has been incorporated into the dry mix, carefully transfer the dough from your bowl into the loaf pan. Since this dough is thicker than typically cake dough, if you flip it out quickly into the pan, it will make the motion easier. Scrape any remaining dough and press it gently into the top.
7. To make sure the dough is reaching the bottom and sides of the pan, lift and drop the pan down onto the counter to rid of any air pockets in the pan. After doing so, drizzle or brush the top with remaining 2 tablespoons of butter, melted. Sprinkle it with Turbinado sugar.
8. Bake for 40-45 minutes or until golden brown. To test if the loaf is fully baked, use a knife or skewer to poke in the middle of the cake. If the knife/skewer comes out clean, the loaf is fully baked. If not, continue to check in five minute intervals until fully baked.
9. Once loaf is removed from the oven, allow to cool for a few minutes in the pan before lifting the cake out using the overhanging parchment. Then allow to cool completely before drizzling with a vanilla glaze (optional) and topping with an edible flower decoration (optional). Enjoy!
   

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