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Persian tea infused lemon rose cake

Obsessing over tea infused butter and this stunning Persian cake

Serve with a teapot of our ~white lemon rose tea & enjoy the luxurious beauty that is Jenwey Tea!

Cheers xox


- 1 cup all-purpose flour

- 1/2 cup almond flour

- 1 1/2 teaspoons baking powder

- 1/4 teaspoon salt

- 3/4 cup unsalted butter, softened

- 1 cup granulated sugar

- 3 large eggs

- 1/4 cup milk

- 3 tablespoons Jenwey Tea Co. White Lemon Rose tea leaves, finely ground

- Zest of 1 lemon

- 2 tablespoons rose water

- 1/4 cup crushed pistachios (for garnish)

- Edible dried rose petals (for garnish)

- Powdered sugar (for dusting)


Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan

Dry Ingredients: Whisk together & set aside

Infuse the Butter:** In a small saucepan, melt the butter and add the ground White Lemon Rose tea leaves. Simmer on low heat for 2-3 minutes.

Strain the butter through a fine-mesh sieve to remove the tea leaves, retaining the infused butter

Creaming:** In a large mixing bowl, beat the sugar and infused butter until light and fluffy. Add the eggs, one at a time, beating well after each addition

Add Flavors:** Stir in the lemon zest and rose water

Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Stir

Bake the Cake: Pour the batter into the prepared cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean

Cool & garnish with crushed pistachios, edible dried rose petals, and a dusting of powdered sugar



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