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–+ servings
London Fog Cake

Heavenly London Fog Cake with Earl Grey and Lavender Twist

Indulge in the enchanting flavor of this London Fog Cake infused with Earl Grey tea and lavender.
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Prep Time 30 minutes
Cook Time 44 minutes
Cooling Time 30 minutes
Total Time 1 hour 44 minutes
Servings: 16 slices
Course: DESSERTS
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 teaspoons Earl Grey Tea (loose leaf or tea bags) for robust flavor
  • 2 tablespoons Culinary Lavender dried
  • 2 cups All-Purpose Flour measured correctly
  • 2 teaspoons Baking Powder fresh
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt fine
  • 1 cup Unsalted Butter at room temperature
  • 1.5 cups Granulated White Sugar for creaming
  • 4 large Eggs room temperature
  • 2 teaspoons Vanilla Bean Paste richer flavor
  • 1 cup Buttermilk
  • 1 cup Whole Milk for soaking
  • 1 cup Sweetened Condensed Milk for soaking
For the Frosting
  • 8 ounces Cream Cheese cold
  • 2 cups Powdered Sugar adjust sweetness
  • 1 tablespoon Culinary Lavender finely ground
  • 1 teaspoon Vanilla Extract optional
  • 1 drop Purple Food Coloring optional

Equipment

  • 9x9 inch light metal baking pan
  • Food Processor
  • large bowl
  • Mixing Bowl
  • wire rack
  • Saucepan

Method
 

Cake Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a baking pan.
  2. Grind the Earl Grey tea and lavender together in a food processor.
  3. Whisk together flour, ground tea and lavender, baking powder, baking soda, and salt.
  4. Cream butter and sugar together until light and fluffy.
  5. Add eggs and vanilla bean paste, and mix until smooth.
  6. Gradually mix in buttermilk and dry mixture to form a creamy batter.
  7. Pour the batter into the prepared pan and bake for 38-44 minutes.
  8. Cool the cake for 30 minutes in the pan before transferring to a wire rack.
Soaking and Frosting
  1. Prepare a milk soak by heating whole milk, Earl Grey tea, and lavender for 15 minutes.
  2. Mix the infused milk with sweetened condensed milk and vanilla.
  3. Make frosting by creaming cold cream cheese until fluffy, then gradually add powdered sugar, lavender, and vanilla.
  4. Level the top of the cooled cake and poke holes for the milk soak.
  5. Pour the milk soak over the cake and allow absorption.
  6. Frost the soaked cake with lavender cream cheese frosting and slice into 16 portions.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Optional: Garnish with a sprinkle of dried lavender on top for presentation.

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