Description

This delicate Earl Grey Lavender Cake combines fragrant Earl Grey lavender tea leaves infused into a moist cake batter, finished with a luscious honey-lemon glaze. Perfect for tea time or special occasions, this cake offers a charming blend of floral and citrus flavors with a tender crumb.

Ingredients

Scale

Cake

1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 teaspoon (5 ml) pure vanilla extract
6 tablespoons (89 ml) vegetable oil
½ cup (120 g) buttermilk
1 ¼ cups (156 g) all-purpose flour
1 ¼ teaspoons (6 ml) baking powder
¼ teaspoon (1 ml) baking soda
3 bags Lavender Earl Grey Tea or 2 tablespoons crushed full-leaf tea
¼ teaspoon (1 ml) salt (optional)

Honey-Lemon Glaze

Zest of one lemon
2 tablespoons (30 ml) honey
2 cups (240 g) powdered sugar
2–4 tablespoons (30–60 ml) fresh lemon juice, as needed

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, crushed Earl Grey lavender tea, and optional salt. Set this mixture aside.
Beat Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract until the mixture is thickened and smooth.
Add Oil and Buttermilk: Slowly mix in the vegetable oil followed by the buttermilk until the batter is well combined.
Combine Wet and Dry Ingredients: Using a rubber spatula, gently fold the dry ingredients into the wet ingredients just until barely combined, taking care not to overmix the batter.
Pour and Remove Air Bubbles: Pour the batter into the prepared cake pan. Drop the pan from about 2 inches onto the counter to release any trapped air bubbles for an even texture.
Bake the Cake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake: 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 the Honey-Lemon Glaze: In a small bowl, whisk together honey, lemon zest, and 2 tablespoons of fresh lemon juice. Gradually add powdered sugar while whisking until the glaze is smooth. Add more lemon juice as needed to reach a very thick but pourable consistency.
Glaze the Cake: Spread the honey-lemon glaze evenly over the completely cooled cake to finish.

Notes

Use buttermilk for a tender crumb; if unavailable, you can substitute by adding 1 tablespoon of lemon juice or vinegar to ½ cup milk and letting it sit for 5 minutes.
If using Earl Grey tea bags, remove the tea leaves from the bags and crush them finely for better flavor distribution.
Ensure eggs are at room temperature for better batter texture.
Do not overmix the batter to keep the cake light and fluffy.
The glaze should be thick enough to coat the cake but still pourable; adjust lemon juice accordingly.