Name: London Fog Cake with Earl Grey & Lavender Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: British
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, fragrant dessert inspired by the classic tea latte. Infused with aromatic Earl Grey tea and floral lavender, this cake offers a unique twist on traditional flavors. Perfect for afternoon tea or a special occasion, it’s as beautiful as it is delicious.

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

Optional: Purple food coloring

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×9 inch pan and line it with parchment paper to prevent sticking.

Step 2: Pulse the Earl Grey tea and lavender in a food processor until finely ground. Sift the mixture through a mesh sieve to remove any large 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, continuing until the batter is smooth.

Step 6: On low speed, gradually add the buttermilk and dry ingredients alternately, beginning and ending with the dry ingredients. Mix just until combined.

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

Step 8: For the soak, heat the whole milk until steaming. Steep the 2 tbsp Earl Grey tea and 1/2 tbsp lavender in the milk for 15 minutes. Strain the milk, then stir in the sweetened condensed milk and 1/2 tsp vanilla bean paste.

Step 9: For the frosting, beat the softened butter on high speed for five minutes until light and fluffy. Add the cold cream cheese, sifted ground lavender (1 tbsp), powdered sugar, and 1 tsp vanilla bean paste. Beat until smooth and fluffy. Add purple food coloring if desired for a subtle tint.

Step 10: Once the cake is cooled, trim a thin layer off the top to create an even surface. Using a skewer or fork, poke holes evenly across the cake’s surface. Pour the milk soak slowly over the cake so it absorbs fully. Finish by spreading the lavender frosting evenly over the top.

Tips & Variations

Use high-quality loose leaf Earl Grey tea for a more pronounced bergamot flavor.

Adjust the amount of lavender to your taste; too much can be overpowering.

For a dairy-free version, substitute coconut cream in the frosting and use a plant-based milk for soaking.

Serve with fresh berries or a drizzle of honey for added sweetness.

FAQs

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

Yes, you can substitute with tea bags by opening them up and using the contents. However, loose leaf tea typically provides a stronger and fresher flavor.

What if I don’t have culinary lavender?

You can omit the lavender or use a small amount of dried edible lavender from a specialty store. Avoid non-culinary lavender varieties, as they may be treated with pesticides or are too bitter for eating.