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Earl Grey Lavender Cake with Honey-Lemon Glaze Recipe

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4.3 from 5 reviews

  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 8 servings

Description

This delicate Earl Grey Lavender Cake combines the subtle floral notes of lavender-infused Earl Grey tea with a refreshing honey-lemon glaze. Perfect for an elegant afternoon tea or a special dessert, this moist and flavorful cake is simple to prepare and delightfully fragrant.

Ingredients

Cake

  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla paste
  • 6 tbsp vegetable oil
  • 1/2 cup buttermilk
  • 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

Glaze

  • 2 tbsp honey
  • 2-4 tbsp fresh lemon juice (or as needed)
  • 2 cups powdered sugar

Instructions

  1. Prep: 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 cake removal.
  2. Whisk Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, crushed lavender Earl Grey tea, and salt. Set this mixture aside for later use.
  3. Beat Wet Ingredients: In a large bowl, whisk together the room temperature eggs, granulated sugar, and vanilla paste until the mixture thickens and becomes smooth, indicating the sugar is well dissolved and the eggs are aerated.
  4. Add Oil and Buttermilk: Mix the vegetable oil into the beaten eggs and sugar, then add the buttermilk, blending thoroughly until the batter is uniform and smooth.
  5. Fold Dry Ingredients: Gently fold the dry ingredients into the wet mixture using a rubber spatula, combining just until no streaks of flour remain to avoid over-mixing and a tough cake texture.
  6. Prepare Cake Pan: Pour the batter into the greased and parchment-lined cake pan. Drop the pan from about 2 inches above the counter surface to release any large air bubbles trapped in the batter.
  7. Bake: Place the pan in your preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. This ensures the cake is fully cooked without drying out.
  8. Cool Cake: Allow the cake to cool in the pan for about 15 minutes after baking. Then, transfer it onto a wire rack to cool completely, preventing sogginess.
  9. Prepare Honey-Lemon Glaze: In a bowl, whisk together the honey, lemon zest, and 2 tablespoons of fresh lemon juice. Gradually sift and whisk in powdered sugar until the glaze is smooth and thick yet pourable. Add additional lemon juice if needed to reach the desired consistency.
  10. Glaze Cake: Once the cake is completely cool, spread the honey-lemon glaze evenly over the top to finish. Allow the glaze to set before serving for the best texture and flavor.

Notes

  • For the buttermilk substitute, you can use 1/2 cup milk mixed with 1/2 tablespoon lemon juice or white vinegar; let it sit for 5 minutes before using.
  • If using loose leaf tea instead of tea bags, crush the leaves gently for a more infusive flavor without large pieces in the batter.
  • Make sure eggs are at room temperature to help the batter emulsify better and rise well.
  • The glaze consistency should be thick enough to coat the back of a spoon but still pourable; adjust powdered sugar or lemon juice accordingly.
  • Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/earl-grey-lavender-cake-with-honey-lemon-glaze-recipe/