Description
This Earl Grey Lavender Cake is a delicate and fragrant dessert that combines the floral notes of lavender with the citrus zest of lemon and the distinctive aroma of Earl Grey tea. Moist and tender, this cake is enhanced with a honey-lemon glaze that adds a perfect balance of sweetness and tanginess, making it an elegant treat for afternoon tea or special occasions.
Ingredients
Scale
Cake Ingredients
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp pure vanilla extract
- 6 tbsp vegetable oil
- 1/2 cup buttermilk (see note)
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 tsp baking soda
- 3 bags Lavender Earl Grey Tea (or 2 tbsp of crushed full-leaf tea)
- 1/4 teaspoon salt (optional)
- Zest of one lemon
Honey-Lemon Glaze Ingredients
- 2 tbsp honey
- 2–4 tbsp fresh lemon juice (or as needed)
- 2 cups powdered sugar
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with parchment paper to ensure easy removal of the cake after baking.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, crushed lavender Earl Grey tea bags or loose tea, and salt. Set this mixture aside for later use.
- Beat Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and vanilla extract with a whisk until the mixture thickens and becomes smooth, indicating proper aeration and incorporation.
- Add Oil and Buttermilk: Gradually mix in the vegetable oil to the egg mixture, followed by the buttermilk, blending well after each addition to create a smooth batter.
- Fold Dry Into Wet: Using a rubber spatula, carefully fold the dry ingredients into the wet ingredients. Mix gently until just combined to maintain the batter’s lightness and prevent overmixing.
- Pour and Bake: Pour the batter into the prepared cake pan. Drop the pan from about 2 inches onto the counter to release any trapped air bubbles. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare Honey-Lemon Glaze: In a bowl, whisk together honey, lemon zest, and 2 tablespoons of fresh lemon juice until smooth.
- Add Powdered Sugar: Gradually whisk in powdered sugar until the glaze is smooth. Add additional lemon juice as needed to reach a very thick but pourable consistency.
- Glaze Cake: Spread the prepared honey-lemon glaze evenly over the cooled cake. Let it set before serving for maximum flavor.
Notes
- For homemade buttermilk, combine 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar. Let it sit for 5-10 minutes until it curdles slightly.
- Using full-leaf loose tea instead of tea bags will provide a richer flavor and better texture in the cake.
- The glaze consistency can be adjusted depending on preference; add more lemon juice for thinner glaze or more powdered sugar for thicker.
- Allow the cake to cool completely before glazing to prevent the glaze from melting or running off.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Earl Grey cake, lavender cake, tea-infused cake, honey lemon glaze, floral dessert, afternoon tea cake
