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Lemon Chamomile Honey Bundt Cake by Baking The Goods.

Lemon Chamomile Honey Bundt Cake

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5 from 2 reviews


This Lemon Chamomile Honey Bundt Cake is a subtly sweet cake with earthy, floral notes alongside bright and sunny lemon flavors. Blanketed is a sweet and glossy, honey kissed glaze.




  • 1 cup whole milk
  • 1/2 cup loose leaf chamomile tea
  • 2 tablespoons honey
  • 3 cups fine pastry flour or cake flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 4 medium lemons, zested & juiced
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract


  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup loose leaf chamomile tea
  • 1/4 cup lemon juice, from lemons used in cake
  • 1/4 cup honey



  1. Prepare a 10 cup bundt pan by brushing the inside (into all of the nooks and crannies) with melted butter and a pastry brush, then lightly dust the buttered pan with an even layer of pastry flour.
  2. Combine the milk, loose leaf chamomile tea and honey together in a small saucepan over medium-low heat. Simmer for 5-ish minutes, then remove from heat and allow the tea to steep in the milk as it cools. 
  3. Once cooled, strain the milk through a fine mesh strainer and whisk half of the fresh squeezed lemon juice, about 4 tablespoons.
  4. Center an oven rack and preheat the oven to 350° F.
  5. Sift together the pastry flour, salt, baking powder, baking soda in a medium mixing bowl. Add lemon zest and whisk together.
  6. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until fluffy, about 5-7 minutes, stopping to frequently scrape the paddle and the sides of the bowl with a spatula. With the mixer on a low speed, blend in the eggs one at a time, followed by the vanilla.
  7. Remove the bowl from the mixer and fold in the flour mixture in three parts, alternating with the cooled, steeped milk mixture in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and scrape down the sides of the bowl. Fold in the last flour addition until the mix is just combined, it's ok if some floury bits remain.
  8. Pour the batter into the prepared bundt pan and smooth with a spatula. Place the bundt pan on a baking sheet in the oven. Bake until the cake is golden and springs back when touched, 40 to 45 minutes, carefully rotating the cake halfway through the bake time. 


  1. Combine sugar, water, honey, lemon juice and loose leaf chamomile tea in a pot over high heat. Bring to a boil, stirring until the sugar dissolves. Simmer for a few minutes until the mixture starts to thicken. Remove from heat and allow the syrup to cool. Strain syrup into a liquid measuring cup. 
  2. With the cake still in the pan, use a wooden skewer to poke holes all over the bottom of the cake, creating small channels down into the cake. Slowly, pour 3/4 of the glaze over the bottom of the cake, letting it flow down the channels, reserving the remaining glaze.
  3. Allow the cake to cool in the pan for 30 minutes, then gently flip and plop it out onto a serving plate so the glazed part is on the bottom. Using a pastry brush, brush the top and sides with the remaining glaze. If the glaze has thickened too much to brush, re-warm it over low heat.
  4. For a show-stopping cake, decorate with freshly picked chamomile flowers. Slice and serve with whipped cream.


A  10 cup bundt pan works best for this recipe.

If you can't find loose leaf chamomile tea, you can substitute with about 6 chamomile tea bags.

Bob's Red Mill brand Fine Pastry Flour creates the perfect tender cake texture in this recipe.

  • Prep Time: 45 minutes
  • Cook Time: 45 minutes