1.    Preheat oven to 325° Fahrenheit

2.    Using a good-quality bake release spray, make sure you get a good coat of in all the nooks and crannies of your tea cake pan.

3.    In the bowl of your mixer, blend butter and sugar together and beat on high for 2 minutes until fluffy.

4.    Add eggs, vanilla and almond extract and beat to combine

5.    Combine flour, baking soda and salt

6.    Add flour mixture, yogurt and buttermilk and mix until combined

7.    Fill your mini cake pans to 2/3 of capacity (about 1 teaspoon for the teacakes)

8.    Tap your pan against your counter a couple of times to force the batter to level and to force the air bubbles to the top.

9.    For the teacakes, bake for 20 minutes. If using a cakelet pan, bake for 25-28 minutes...until a toothpick comes out clean.

10. Let cool for 5-10 minutes on a cooling rack and then use a serrated knife to trim any dome on the bottom of the cakes that might result from baking.

11. Invert pan onto a cooling rack and let the teacakes cool for 15 minutes before glazing.

12. Drizzle lavender glaze over tea cakes.

13. Before glaze hardens, sprinkle with lavender buds.

While tea cakes are baking, bring milk to a simmer over medium heat.

Remove from heat and stir in lavender buds. Put lid on the saucepan and set aside for at least 20 minutes.

Pour lavender milk through a fine wire-mesh sieve into a bowl.

Add half of the lavender milk to the powdered sugar and vanilla and mix to combine.

Add the lavender milk a teaspoon at a time until a nice, syrupy consistency is reached.