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–+ servings
London Fog Cake

Delightful London Fog Cake with Earl Grey and Lavender Magic

Experience the enchanting flavors of Earl Grey and lavender in this London Fog Cake, a perfect gluten-free and vegan option for gatherings.
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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
  

Cake Ingredients
  • 2 tablespoons Earl Grey Tea loose leaf or tea bags
  • 2 tablespoons Culinary Lavender ensure culinary-grade
  • 2 cups All-Purpose Flour can substitute with gluten-free baking flour
  • 1 tablespoon Baking Powder ensure freshness
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt fine salt recommended
  • 1 cup Unsalted Butter at room temperature
  • 1 cup Granulated Sugar
  • 3 Eggs room temperature
  • 2 teaspoons Vanilla Bean Paste can substitute with vanilla extract
  • 1 cup Buttermilk
Milk Soak Ingredients
  • 1 cup Whole Milk to keep the cake moist
  • 1/2 cup Sweetened Condensed Milk
Frosting Ingredients
  • 8 ounces Cream Cheese cold
  • 2 cups Powdered Sugar adjust to taste
  • 1 tablespoon Lavender for frosting, finely ground
  • 1 teaspoon Vanilla Extract optional
  • Purple Food Coloring optional for aesthetic

Equipment

  • 9x9 inch metal baking pan
  • mixer
  • Food Processor

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Grease and line a 9x9 inch metal baking pan.
  2. Combine the Earl Grey tea leaves and culinary lavender in a food processor and pulse until finely ground.
  3. In a large mixing bowl, whisk together the flour, ground tea, ground lavender, baking powder, baking soda, and salt.
  4. Cream the unsalted butter and granulated sugar until light and fluffy, about 2 minutes.
  5. Add eggs one at a time, mixing well after each, then add the vanilla bean paste.
  6. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing gently until just combined.
  7. Pour batter into the prepared pan and bake for 38-44 minutes, or until a toothpick comes out clean.
  8. After baking, let the cake cool in the pan for about 30 minutes before transferring to a wire rack.
  9. For the milk soak, heat whole milk and steep with remaining Earl Grey tea and lavender for 15 minutes.
  10. Make the frosting by creaming the cold cream cheese and gradually adding powdered sugar and lavender.
  11. Once cooled, poke holes in the cake and pour the lavender-infused milk soak over it.
  12. Frost the cake with cream cheese frosting and enjoy.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 800IUCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal mixing and texture.

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