cake frosting glaze tea fruity chamomile

Peach Chamomile Tea Cake

This is the kind of cake that feels like a slow afternoon in early spring. It’s soft, lightly sweet, and carries that gentle, calming flavor of chamomile layered with ripe peach.

Using Evening Peach Orchard tea in the batter gives the cake a subtle depth that goes beyond just adding fruit. It brings a mellow, almost honeyed warmth that makes the whole thing feel a little more comforting and complete.

It’s simple, unfussy, and exactly the kind of thing you want to slice into with a cup of tea nearby.

What makes this special

Herbal tea infused directly into the cake for natural flavor
Soft peach notes balanced with calming chamomile
Light, tender crumb that stays moist
A simple glaze that adds just enough sweetness

Tips for best results

Do not overheat the milk when steeping the tea to keep the flavor smooth
Use real peach puree for a stronger fruit flavor in the glaze
Let the cake cool fully before glazing to prevent it from melting off
This cake gets even better the next day as the flavors settle

When to serve this

Spring brunch or tea gatherings
Afternoon snack with a warm cup of tea
Easter or seasonal dessert tables
A calm, cozy bake for a quiet day at home

Final note

This cake is soft, simple, and quietly special. The tea doesn’t overpower, it just adds a gentle layer that makes everything feel a little more thoughtful. It’s the kind of recipe that feels easy but still leaves an impression.

Peach Chamomile Tea Cake

Author: Katie
Prep Time: 1 hours
Cook Time: 55 minutes
Servings: 10
Category: Dessert

Ingredients

For the cake
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
¾ cup sugar
2 eggs
½ cup milk
2 tbsp Evening Peach Orchard
1 tsp vanilla extract
1 cup powdered sugar
2 to 3 tbsp peach juice or peach puree
½ tsp lemon juice

Directions

Infuse the milk
Heat the milk until just warm, not boiling. Add the Evening Peach Orchard tea and let steep for 10 to 15 minutes.
Strain out the tea and let the milk cool completely before using.
2. Prepare the oven and pan
Preheat oven to 350°F. Grease and line a standard loaf pan.
3. Mix the dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
4. Cream the butter and sugar
In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each.
Stir in the vanilla extract.
5. Combine everything
Alternate adding the dry ingredients and the infused milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
6. Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Make the glaze
Whisk together powdered sugar, peach juice or puree, and lemon juice until smooth. Adjust consistency as needed.
8. Finish and serve
Once the cake is completely cool, drizzle the glaze over the top and let it set before slicing.