Lavender Earl Grey Cake
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
30 mins
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Servings
24 servings
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Calories
182 kcal
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Course
Cake, Baked Goods
Lavender Earl Grey Cake
Description
The cake starts by steeping Earl Grey tea bags and lavender buds in hot milk, imparting a distinctive floral and citrus aroma to the liquid. This infused milk is cooled and combined with creamed butter, oil, sugar, and eggs to form a smooth batter. Flour, baking powder, and salt are mixed in to provide structure and tenderness.
Divided between two 8-inch pans, the batter bakes at a moderate temperature to produce a light, tender cake with moist crumb and fragrant flavor. The lavender offers a gentle floral note, while Earl Grey adds citrus and tea nuances that complement each other without overpowering.
Decaffeinated Earl Grey can be used as a tea substitute when serving children or pregnant guests. This cake pairs well with light frostings or enjoyed as is with tea.
Ingredients
- 4 Bags earl grey tea or 3 tablespoons of earl grey loose leaf tea
- 2 tablespoon lavender buds
- 1 cup milk I've used whole milk but any will work
- 2 ¼ cup all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ cup butter unsalted, at room temperature
- ½ cup neutral cooking oil generic cooking oil
- 1 ½ cup sugar White granulated
- 3 egg Size large eggs, at room temperature
- 2 teaspoon vanilla extract pure
Instructions
Make Cake
- Preheat oven to 325º and make sure eggs and butter are out of the fridge to come to room temperature.
- Heat milk to steaming, add tea and lavender and remove from heat. Let steep and cool to room temperature. Once cool, remove tea bags from milk, and strain to remove lavender buds and reserve.
- In a medium mixing bowl, combine flour, baking powder, and salt.
- In a larger bowl, beat sugar and butter together until combined well, add oil, and beat for another 1-2 minutes. Add eggs, one at a time, beating between each addition adding vanilla with the last egg.
- Add lavender tea steeped milk mixture to wet ingredients and beat well until fully combined.
- Stir in half of dry (flour) mixture until partially combined, add second half and beat until smooth and glossy.
- Divide batter evenly between two greased and floured or parchment lined 8” round cake pans. Bake in center of oven for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool 10 minutes. Loosen edges of cakes with a butter knife, then turn onto a wire rack and let cool completely.
How to frost cake
- Select a cake plate, or other surface, and spread a thin layer of icing on it. This will “glue” your cake to the plate, preventing sliding.
- Level first cake layer by slicing any high parts off horizontally if necessary. Brush away crumbs, and place top side up on cake plate.
- Spread a thin layer of icing (¼ to ⅓ inch thick) on first cake layer.
- Level the second layer if necessary, and place on top of iced layer, top side down.
- Ice with a thin layer of crumb coat, let crust (dry slightly), and repeat with a thicker layer of top coat, smoothing as desired.
Notes
- Decaf Earl Grey tea can be used instead of regular tea for children or pregnant guests.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 175mg | 7% |
| Potassium | 38mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 168IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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