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Earl Grey Lavender Cake Recipe

Earl Grey Lavender Cake Recipe
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★★★★★

5 from 7 reviews

This Earl Grey Lavender Cake is a delicate and fragrant dessert combining the floral notes of lavender with the citrusy aroma of lemon zest and the classic flavor of Earl Grey tea. Moist and tender, it’s topped with a sweet honey-lemon glaze that perfectly balances the subtle flavors, making it an elegant treat for afternoon tea or special occasions.

Ingredients

Scale

Cake

  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp pure vanilla extract
  • 6 tbsp vegetable oil
  • 1/2 cup buttermilk (see note below)
  • 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 crushed full-leaf tea)
  • 1/4 teaspoon salt (optional)
  • Zest of one lemon

Honey-Lemon Glaze

  • 2 tbsp honey
  • 2–4 tbsp fresh lemon juice (or as needed)
  • 2 cups powdered sugar
  • Zest of one lemon (from the cake ingredient section)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, crushed lavender Earl Grey tea leaves, and salt. Set this mixture aside.
  3. Beat Wet Ingredients: In a large bowl, use a whisk to beat the eggs, granulated sugar, and vanilla extract until the mixture is thickened and smooth, indicating good aeration.
  4. Add Oil and Buttermilk: Slowly mix in the vegetable oil until incorporated, then stir in the buttermilk until everything is well blended and smooth.
  5. Combine Wet and Dry: Using a rubber spatula, gently fold the dry ingredients into the wet ingredients. Do this carefully to avoid overmixing, mixing just until barely combined to keep the cake tender.
  6. Pour and Settle Batter: Pour the batter into the prepared cake pan. Drop the pan from about 2 inches onto your counter to release any air bubbles trapped in the batter, which helps create an even crumb.
  7. Bake: Place the cake in the oven and bake for 25-30 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
  8. Cool the Cake: Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This prevents breaking and allows the cake structure to set.
  9. Prepare Honey-Lemon Glaze: In a bowl, whisk together the honey, lemon zest, and 2 tablespoons of fresh lemon juice until combined.
  10. Add Powdered Sugar: Gradually whisk in the powdered sugar until the glaze is smooth and thick. Add more lemon juice, 1 tablespoon at a time, as necessary to reach a very thick but pourable consistency.
  11. Glaze the Cake: Once the cake has completely cooled, spread the honey-lemon glaze evenly over the top, allowing it to drip slightly over the edges for a pretty finish.

Notes

  • For the buttermilk substitute: Mix 1/2 cup milk with 1/2 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
  • If using full-leaf tea, crush the leaves finely to distribute flavor evenly throughout the cake.
  • The salt is optional but enhances flavor by balancing the sweetness.
  • The glaze consistency can be adjusted to your preference; thinner glaze will drip more, thicker glaze will set on top.
  • Room temperature eggs help achieve better volume during beating.

Nutrition

Keywords: Earl Grey cake, lavender cake, honey lemon glaze, floral cake, tea cake, elegant dessert

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