Name: London Fog Cake with Earl Grey & Lavender Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: British-inspired
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; 8 oz (226 g) cold cream cheese; 2 cups (260 g) powdered sugar; 1 tsp vanilla bean paste; Optional: Purple food coloring

Introduction

The London Fog Cake with Earl Grey and Lavender is a delicate and fragrant dessert that captures the essence of the classic tea blend in a moist, flavorful cake. Infused with culinary lavender, this cake offers a subtle floral note balanced by the richness of cream cheese frosting. It’s perfect for tea time or a special occasion treat.

A three-layer cake sits on a white cake stand, with visible light brown sponge layers separated by creamy white frosting. The outside of the cake is smooth white frosting with a light purple tint near the bottom edge. On top, there is a swirl of white frosting decorated with small purple flowers and light brown sprinkles around the edge, with light brown syrup dripping down the sides. In front of the cake, a slice rests on a white plate, showing the same layers and topped with a small white frosting swirl and purple flower. The setting includes a white teapot, a white cup with coffee, a white bowl with chocolate pieces, and sprigs of lavender on a white marbled surface. A gold fork lays near the plate on a light fabric. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×9 inch pan and line it with parchment paper for easy removal.

Step 2: Pulse the 3 tablespoons of Earl Grey tea and 1 tablespoon of culinary lavender in a food processor until finely ground. Sift the mixture through a mesh sieve to remove any larger pieces.

Step 3: In a medium bowl, whisk together the flour, ground tea and lavender mixture, baking powder, baking soda, and salt.

Step 4: Using a mixer, cream the softened butter and sugar on high speed for about two minutes until pale and fluffy.

Step 5: Beat in the eggs one at a time, followed by the vanilla bean paste, mixing until the batter is smooth.

Step 6: Gradually add the buttermilk and dry ingredients alternately on low speed. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

Step 7: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely.

Step 8: While the cake cools, prepare the soak. Heat the whole milk until steaming (not boiling). Steep 2 tablespoons of Earl Grey tea and 1/2 tablespoon of culinary lavender in the hot milk for 15 minutes. Strain to remove the solids, then stir in the sweetened condensed milk and 1/2 teaspoon vanilla bean paste.

Step 9: For the frosting, beat 1 cup of softened butter on medium speed for five minutes until light and fluffy. Add the cold cream cheese, sifted lavender (1 tablespoon culinary lavender finely ground), powdered sugar, and 1 teaspoon vanilla bean paste. Beat until smooth and fluffy. Add a few drops of purple food coloring if desired.

Step 10: Trim a thin layer off the top of the cooled cake to level it. Poke holes evenly across the surface and pour the milk soak over the cake, allowing the liquid to absorb fully. Spread the lavender cream cheese frosting evenly on top.

Tips & Variations

For a stronger lavender flavor, increase the amount of culinary lavender slightly, but be careful as it can become overpowering.

Use good-quality Earl Grey tea for the best aroma and flavor; loose leaf tea works best for grinding and steeping.

If you can’t find vanilla bean paste, substitute with pure vanilla extract.

Try adding a sprinkle of edible dried lavender on top of the frosting for decoration and extra fragrance.

FAQs

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

Yes, you can use Earl Grey tea bags by opening them and using the tea leaves inside. However, loose leaf tea tends to provide a fresher, more intense flavor and grinds better when combined with lavender.

Is it necessary to use culinary lavender?

Yes, culinary lavender is specially grown and processed for cooking. Avoid using ornamental lavender varieties, which may be treated with chemicals or have a bitter taste.

Dessert

London Fog Cake with Earl Grey & Lavender Recipe