Print

Earl Grey Lavender Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 58 reviews

This Earl Grey Lavender Cake combines fragrant Earl Grey tea leaves and delicate lavender in a moist, tender cake. Topped with a sweet and tangy honey-lemon glaze, this cake is perfect for afternoon tea or any special occasion. The cake features a balance of floral and citrus notes with a buttery texture, making it a delightful treat for tea lovers.

Ingredients

Scale

Cake

  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon (5 ml) pure vanilla extract
  • 6 tablespoons (89 ml) vegetable oil
  • ½ cup (120 g) buttermilk
  • 1 ¼ cups (156 g) all-purpose flour
  • 1 ¼ teaspoons (6 ml) baking powder
  • ¼ teaspoon (1 ml) baking soda
  • 3 bags Lavender Earl Grey Tea or 2 tablespoons crushed full-leaf tea
  • ¼ teaspoon (1 ml) salt, optional

Honey-Lemon Glaze

  • Zest of one lemon
  • 2 tablespoons (30 ml) honey
  • 2 cups (240 g) powdered sugar
  • 2–4 tablespoons (30 ml) fresh lemon juice, or as needed

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, crushed Earl Grey lavender tea, and salt (if using). Set aside.
  3. Beat Wet Ingredients: In a large bowl, whisk eggs, granulated sugar, and vanilla extract until the mixture is thickened and smooth, ensuring good aeration.
  4. Incorporate Liquids: Mix in the vegetable oil followed by the buttermilk until the mixture is fully blended.
  5. Combine Wet and Dry: Using a rubber spatula, fold the dry ingredients gently into the wet mixture until just combined, being careful not to overmix to keep the cake tender.
  6. Remove Air Bubbles and Bake: Pour the batter into the prepared cake pan. Drop the pan from about 2 inches onto the counter to release air bubbles. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the Cake: Let the cake cool in the pan for about 15 minutes, then transfer it onto a wire rack to cool completely before glazing.
  8. Prepare the Honey-Lemon Glaze: In a small bowl, whisk together the honey, lemon zest, and 2 tablespoons lemon juice. Gradually whisk in powdered sugar until the glaze is smooth. Add more lemon juice as needed to achieve a thick but pourable consistency.
  9. Glaze the Cake: Spread the glaze evenly over the cooled cake. Allow the glaze to set before serving.

Notes

  • For buttermilk substitute, use ½ cup milk with 1 teaspoon lemon juice or white vinegar, let sit for 5 minutes.
  • Using full-leaf Earl Grey lavender tea intensifies the flavor compared to tea bags.
  • Ensure eggs are at room temperature for better mixing and texture.
  • Keep an eye on baking time as ovens vary; begin checking at 25 minutes.
  • Glaze thickness can be adjusted by varying lemon juice amount for desired consistency.

Find it online: https://yumfoodusa.com/earl-grey-lavender-cake/