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London Fog cake brings the fragrant comfort of tea time into a showstopping dessert that unites Earl Grey tea, lavender, and a lusciously soft crumb. Each bite delivers cozy flavors perfect for any celebration or when you want something truly special with your afternoon coffee. The gentle floral perfume of lavender and the distinctive notes of bergamot transport me back to rainy weekends spent baking with dear friends. I always feel a bit of magic when the aroma hits the kitchen and everyone gathers to ask for a slice.
When I first made this cake I wanted something beautiful without fussing over complicated decoration. I loved that the milk soak made each piece plush and nearly melt in your mouth. Guests always ask about the frosting and are surprised by how balanced the lavender tastes.
Ingredients
- Earl Grey tea: choose a looseleaf or good quality bag for best aroma
- Culinary lavender: look for food-grade lavender to be sure it is delicate and not soapy
- All-purpose flour: gives the cake a tender crumb
- Baking powder and baking soda: ensure a lofty rise and structure
- Salt: rounds out the sweet and floral flavors
- Unsalted butter: brings rich flavor use high-fat European-style if possible
- Granulated white sugar: keeps the crumb light and sweet
- Eggs: at room temperature for better blending and a finer crumb
- Vanilla bean paste: packs more intense flavor than extract and gives pretty flecks
- Buttermilk: adds tang for balance and moisture
- Whole milk: forms the base for the soaking syrup
- Sweetened condensed milk: adds creamy sweetness to the cake soak
- Cream cheese: balances the frosting with slight tang and richness
- Powdered sugar: melts into the frosting smoothly
- Purple food coloring: is optional for a classic look but I sometimes skip it for a more natural cream color
Step-by-Step Instructions
- Prepare the Cake Pan:
- Grease a nine inch by nine inch light metal baking pan and fully line it with parchment paper so you can lift the finished cake out easily later. This ensures a clean release.
- Grind the Tea and Lavender:
- Place Earl Grey tea and culinary lavender in a food processor. Pulse until very finely ground to maximize flavor and avoid tough bits in the cake. Shake through a fine mesh sieve and discard any large pieces that remain.
- Mix the Dry Ingredients:
- Whisk flour ground Earl Grey and lavender baking powder baking soda and salt together in a large bowl. Mixing thoroughly at this stage keeps the cake texture even after baking.
- Cream Butter and Sugar:
- Use an electric mixer on high to cream together softened butter and sugar for two minutes. You are looking for the mixture to turn pale and fluffy. This step is vital for a light cake.
- Add Eggs and Vanilla:
- Add eggs one at a time with the vanilla bean paste and blend on medium speed for about a minute. The batter should be smooth and the color lighter.
- Combine Wet and Dry Ingredients:
- Alternate adding the buttermilk and dry flour mixture to your bowl mixing on low and scraping the sides as needed. You want to just combine everything with no dry streaks remaining.
- Bake the Cake:
- Pour your batter evenly into the prepared pan and smooth the top gently. Bake at three hundred fifty degrees Fahrenheit for thirty eight to forty four minutes. The cake is ready when a toothpick inserted in the center comes out clean without crumbs. Let it cool in the pan for thirty minutes before lifting it out using parchment and then let cool fully on a wire rack.
- Make the Earl Grey Milk Soak:
- Heat whole milk in a small saucepan on low until steaming but not boiling. Stir in tea and lavender then steep for fifteen minutes with the heat off. Strain to remove solids and cool to room temperature. Stir in sweetened condensed milk and vanilla until smooth.
- Prepare Lavender Cream Cheese Frosting:
- Grind lavender to a fine powder in a food processor and sieve out bits. Use an electric mixer to beat softened butter until pale and fluffy about five minutes. Add cold cream cheese and beat again for one minute until creamy. Sift in powdered sugar ground lavender and vanilla paste then beat on low to combine before finishing on high until fluffy. Blend in purple food coloring if using.
- Assemble and Soak the Cake:
- When your cake is completely cool slice a thin top layer off with a sharp knife to help the milk soak absorb. Place on a serving plate. Poke the top all over with a wooden stick or honey dipper to let the soak seep in.
- Apply Milk Soak and Frost:
- Slowly pour the cooled Earl Grey milk mixture evenly over the cake surface. Allow it to absorb fully breathing in the aroma. Spread the lavender cream cheese frosting thickly across the top using a spatula for swoops and swirls. Slice into sixteen pieces and serve to eager guests.
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Lavender is truly my favorite ingredient in this cake. Its aroma can bring a sense of calm to the whole kitchen. A few times my little cousins helped grind the lavender and they always stick their noses in just to smell it first. It has become a special step in our family’s birthday baking tradition.
Storage Tips
To keep the cake moist wrap leftover slices tightly in plastic or place in an airtight container. Store in the refrigerator for three or four days. The flavors deepen over time so it tastes amazing the next day. If you want to freeze it wrap slices individually and thaw overnight in the fridge before serving for best texture.
Ingredient Substitutions
If you cannot find culinary lavender try dried rose petals for a gentle floral note. Whole milk can be replaced with two percent but avoid non-dairy milk as the soak may not absorb well. If you do not have vanilla bean paste good vanilla extract will work. For a lighter cake you can use cake flour instead of all-purpose just reduce by two tablespoons.
Serving Suggestions
Serve slices with a cup of Earl Grey tea for a full afternoon tea experience or pair with a coffee on a cozy morning. It is beautiful with a scattering of fresh edible flowers or berries on top. Sometimes I serve smaller squares on a platter for brunches as a pretty centerpiece.
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The first time I made this I worried the flavors would be overpowering but when you taste the cake you realize how delicate and balanced it turns out. Watching the milk soak seep into the warm cake has become one of my favorite small kitchen rituals. This recipe makes me appreciate the cozy connection between baking and a really good cup of tea.
Frequently Asked Questions
- → How does Earl Grey tea enhance the flavor?
Earl Grey imparts a bright, citrusy bergamot flavor and aromatic depth that complements the cake's sweetness and floral notes.
- → Why is culinary lavender used, and is it safe?
Culinary lavender adds gentle floral undertones. Only food-grade blooms are used to ensure both safety and flavor balance.
- → What is the purpose of the milk soak?
The milk soak infuses extra moisture and a rich Earl Grey essence, making each bite tender and aromatic.
- → Can the frosting be colored naturally?
Purple hues can be achieved by blending freeze-dried blueberries or blackberries into the frosting for natural color.
- → How should the cake be stored?
Keep it refrigerated in an airtight container. Allow to come to room temperature before serving for best texture.
- → Can the cake be made in advance?
Yes, it keeps well for up to 3 days. Assemble shortly before serving to retain freshness and moisture.