London Fog Cake with Earl Grey & Lavender Recipe

Introduction

Discover the delicate flavors of a London Fog Cake infused with Earl Grey tea and a hint of lavender. This moist, fragrant cake is perfect for afternoon tea or a special dessert that delights both the eyes and the palate.

Ingredients

• 3 tbsp (12 g) loose leaf Earl Grey tea
• 1 tbsp (2 g) culinary lavender
• 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp (140 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated white sugar
• 3 large eggs (room temperature)
• 1 tbsp vanilla bean paste
• 1 cup (240 ml) buttermilk
• 1/2 cup (120 ml) whole milk
• 2 tbsp (8 g) Earl Grey tea
• 1/2 tbsp (1 g) culinary lavender
• 1/2 cup (150 g) sweetened condensed milk
• 1/2 tsp vanilla bean paste
• 1 tbsp (2 g) culinary lavender
• 1 cup (224 g) unsalted butter, softened (for frosting)
• 8 oz (226 g) cold cream cheese
• 2 cups (260 g) powdered sugar
• 1 tsp vanilla bean paste (for frosting)
• Optional: purple food coloring

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9×9 inch pan and line it with parchment paper.
2. Step 2: Pulse the Earl Grey tea and 1 tablespoon of culinary lavender in a food processor until fine. Sift the mixture through a mesh sieve to remove any large pieces.
3. Step 3: In a medium bowl, whisk together the flour, ground tea and lavender mixture, baking powder, baking soda, and salt.
4. Step 4: Cream the softened butter and granulated sugar on high speed for about 2 minutes, until pale and fluffy.
5. Step 5: Beat in the eggs one at a time, then add the vanilla bean paste, mixing until the batter is smooth.
6. Step 6: Gradually add the buttermilk and dry ingredients alternately on low speed, starting and ending with the dry ingredients. Mix until just combined.
7. Step 7: Pour the batter into the prepared pan and bake for 30 to 35 minutes. Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
8. Step 8: For the soak, heat the whole milk until steaming. Steep 2 tablespoons of Earl Grey tea and 1/2 tablespoon culinary lavender in the milk for 15 minutes. Strain, then stir in the sweetened condensed milk and 1/2 teaspoon vanilla bean paste.
9. Step 9: Beat 1 cup softened butter for 5 minutes until light and fluffy. Add cold cream cheese, 1 tablespoon culinary lavender (finely ground), powdered sugar, and 1 teaspoon vanilla bean paste. Beat until smooth and fluffy. Add purple food coloring if desired.
10. Step 10: Trim a thin layer off the top of the cooled cake. Using a skewer or fork, poke holes across the surface. Pour the milk soak evenly over the cake to absorb. Finish by spreading the lavender frosting on top.

Tips & Variations

• Use a fine tea and lavender blend to avoid large bits in the cake and frosting for a smoother texture.
• Substitute vanilla bean paste with vanilla extract if needed, but the paste offers richer flavor.
• For a dairy-free version, use plant-based butter and milk alternatives, adjusting the soak accordingly.
• Add a hint of lemon zest to the batter to brighten the floral flavors.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving to enjoy the full flavor and soft texture. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator and frost fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tea bags instead of loose leaf Earl Grey?

Yes, you can substitute tea bags, but remove the tea leaves and grind them finely to incorporate well into the batter and avoid large clumps.

Is it necessary to use culinary lavender?

Using culinary-grade lavender ensures the flavor is safe and pleasant in desserts. Avoid garden or non-culinary lavender as it may be bitter or treated with pesticides.

London Fog Cake with Earl Grey & Lavender Recipe

Print Recipe

★★★★★

4.4 from 143 reviews

This delicate London Fog Cake combines the fragrant flavors of Earl Grey tea and culinary lavender into a moist, flavorful cake topped with a creamy lavender-infused cream cheese frosting. The cake is soaked with a fragrant Earl Grey and lavender milk soak mixed with sweetened condensed milk for added richness, delivering a unique tea-inspired dessert perfect for special occasions or afternoon tea.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 tbsp (12 g) loose leaf Earl Grey tea
• 1 tbsp (2 g) culinary lavender
• 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 10 tbsp (140 g) unsalted butter, softened (for cake)
• 1 1/2 cups (300 g) granulated white sugar
• 3 large eggs (room temperature)
• 1 tbsp vanilla bean paste
• 1 cup (240 ml) buttermilk
• 1/2 cup (120 ml) whole milk (for soak)
• 2 tbsp (8 g) Earl Grey tea (for soak)
• 1/2 tbsp (1 g) culinary lavender (for soak)
• 1/2 cup (150 g) sweetened condensed milk (for soak)
• 1/2 tsp vanilla bean paste (for soak)

Frosting

• 1 tbsp (2 g) culinary lavender
• 1 cup (224 g) unsalted butter, softened
• 8 oz (226 g) cold cream cheese
• 2 cups (260 g) powdered sugar
• 1 tsp vanilla bean paste
• Optional: Purple food coloring

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan thoroughly and line it with parchment paper to prevent sticking and ensure easy removal.
2. Prepare tea and lavender powder: Pulse the 3 tbsp of loose leaf Earl Grey tea and 1 tbsp culinary lavender in a food processor until you achieve a fine texture. Sift this mixture through a mesh sieve to remove any large pieces for a smooth cake texture.
3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, the ground tea and lavender powder, baking powder, baking soda, and salt until fully combined and evenly distributed.
4. Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar on high speed for approximately two minutes until the mixture is pale, light, and fluffy.
5. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in 1 tbsp vanilla bean paste until the batter is smooth and cohesive.
6. Combine wet and dry ingredients: On low speed, gradually add the buttermilk alternated with the dry ingredient mix, starting and ending with the buttermilk. Mix just until all ingredients are combined; do not overmix to maintain cake tenderness.
7. Bake the cake: Pour the prepared batter into the lined pan, smoothing the top evenly. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
8. Prepare milk soak: Heat the whole milk until steaming but not boiling. Add 2 tbsp Earl Grey tea and 1/2 tbsp culinary lavender. Let steep for 15 minutes, then strain to remove solids. Stir in the sweetened condensed milk and 1/2 tsp vanilla bean paste until smooth and combined.
9. Make lavender frosting: Beat 1 cup softened butter on medium-high speed for 5 minutes until light and fluffy. Add cold cream cheese, sifted 1 tbsp culinary lavender powder, powdered sugar, and vanilla bean paste. Beat all ingredients together until smooth and fluffy. Add purple food coloring, if desired, for a subtle hue.
10. Assemble the cake: Trim a thin layer off the top of the cooled cake to create a flat surface. Use a skewer or fork to poke holes evenly across the cake surface. Slowly pour the milk soak over the holes, allowing it to absorb fully into the cake. Finally, spread the lavender frosting evenly over the entire cake. Chill if preferred before serving.

Notes

• Ensure eggs are at room temperature for better incorporation and texture.
• Do not overmix the batter to avoid a dense cake.
• The milk soak adds moisture and enhances the Earl Grey flavor; be patient to allow it to absorb fully.
• The lavender in the frosting can be adjusted based on your flavor preference; start with less if unsure.
• Optional purple food coloring adds a visual element consistent with lavender but is not necessary.
• Store the cake refrigerated and consume within 3-4 days for best freshness.

Keywords: London Fog Cake, Earl Grey Cake, Lavender Cake, Tea Cake, Cream Cheese Frosting, Earl Grey, Lavender, British Dessert