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Camomile Tea & Honey Bundt Cake

Lemon Camomile Honey Bundt Cake Recipe

Looking to bring a touch of spring magic to your kitchen? Why not try this show stopping cake. Flavoured with lemon zest and milk infused with honey and camomile tea.

Prep time: 45 minutes
Cook time: 45 minutes
Serves: 8-10


  • 1 Dragonfly Pure Camomile teabag
  • 50ml boiling water
  • 240ml whole milk
  • 2 tbsp honey
  • 4 tbsp lemon juice
  • 325g plain flour
  • 1 tsp fine sea salt
  • ½ tsp baking powder
  • 1 tsp bicarbonate of soda
  • 4 medium lemons, zested & juiced
  • 230g unsalted butter, at room temperature
  • 300g granulated sugar
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • Daisies, for decoration




For the cake

Preheat the oven to 180°C

Prepare a bundt cake tin by brushing the inside with butter, then lightly dust the buttered tin with an even layer of flour.

Brew the Dragonfly Pure Camomile teabag for 5 minutes in 50ml of freshly boiled water, then remove the teabag.

Combine the milk, the freshly brewed tea and honey together in a small saucepan over a medium-low heat and simmer for about 5 minutes. Remove from the heat and allow the tea to seep in the milk as it cools.

Once cooled, strain the milk through a fine mesh strainer and add the lemon juice.

Sift together the flour, salt, baking powder and bicarbonate of soda in a medium mixing bowl. Add the lemon zest and whisk together.

In another bowl, cream the butter and sugar together using an electric whisk for about 5-7 minutes or until fluffy. Slowly add in the eggs one at a time, followed by the vanilla.

Using a wooden spoon, slowly fold the flour mixture and steeped milk mixture into the butter, sugar, and egg mixture in parts.

Pour the batter into the prepared bundt tin and smooth with a spatula. Place the bundt tin on a baking sheet in the oven and bake for 40-45 minutes or until the cake is golden.
Whilst the cake is in the oven make the glaze.

For the glaze

Brew the Dragonfly Pure Camomile teabag in 120ml freshly boiled water and steep for 5 minutes. Remove the teabag.

Combine the sugar, honey, lemon juice and tea in a pan over a high heat. Bring to the boil, stirring until the sugar dissolves.

Simmer for a few minutes until the mixture starts to thicken, then remove from the heat and allow the syrup to cool. Strain into a measuring jug.

Decorating the cake

Leave the cake to cool in the tin. Once cooled, use a skewer to poke holes all over the bottom of the cake, creating small channels down into the cake. Slowly, pour ¾ of the glaze over the bottom of the cake, letting it flow down the channels.

Allow the cake to cool in the pan for 30 minutes, then gently flip and place onto a serving plate so that the glazed section 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 a low heat.

Decorate with freshly picked daisies. Slice and serve with whipped cream.

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