There’s something truly special about whipping up a cake that not only looks stunning but also transports you to a cozy café in London. The London Fog Cake does just that! With its delicate flavors of Earl Grey tea and lavender, it’s a delightful treat that never fails to impress. The first time I made this cake, I remember fumbling with the tea bags and nearly spilling hot milk all over my newly decorated kitchen. It was a chaotic yet amusing experience, one that stuck with me as I perfected the recipe over time.
What Makes This Cake So Good:
- The infusion of Earl Grey tea gives the cake a unique flavor that’s both soothing and sophisticated.
- Lavender adds a floral touch that beautifully complements the tea.
- The cream cheese frosting is rich yet airy, making each bite melt in your mouth.
- It’s perfect for any occasion, from afternoon tea to birthday celebrations.
Ingredients:
- 2 cups (250g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (240ml) milk
- 3 Earl Grey tea bags
- 1 tablespoon dried lavender
- 3/4 cup (150g) granulated sugar for milk soak
- 1/4 cup (60ml) Earl Grey tea (cooled)
- 1 package cream cheese (8 oz / 225g)
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla bean paste or extract
- 1/4 cup (60ml) heavy cream
Smart Swaps:
- Use almond milk instead of regular milk for a nutty flavor.
- Swap out gluten-free flour for the all-purpose flour if you have a gluten intolerance.
- Replace lavender with chamomile for a lovely alternative flavor.
Sourcing Tips:
- Choose fresh lavender from your local farmer’s market or dried lavender from a reputable herb supplier to ensure the best flavor.
- When selecting Earl Grey tea, go for high-quality loose leaf or premium tea bags for a richer infusion.
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a cake pan to prepare it for batter.
- Prepare the Tea Mixture: In a saucepan over medium heat, warm the milk. Once hot, steep the Earl Grey tea bags and dried lavender in the milk for about 15 minutes, allowing the flavors to infuse.
- Make the Batter: In a mixing bowl, cream together the granulated sugar and softened butter until light and fluffy. Gradually add the flour and steeped milk mixture, mixing well until completely combined.
- Bake the Cake: Pour the batter into the prepared pan. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Milk Soak: In a bowl, mix the cooled Earl Grey tea with the sugar to create the soak.
- Soak the Cake: When the cake is done baking, let it cool for a few minutes in the pan. Poke holes in the top of the cake and pour the tea soak over, allowing it to absorb.
- Make the Frosting: In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla, then mix in the heavy cream until you reach your desired frosting consistency.
- Frost the Cake: Once the cake is completely cool, frost the top generously with the lavender vanilla bean cream cheese frosting and serve!
Pro Tips:
- Make-ahead: You can bake the cake a day in advance and store it covered at room temperature.
- Transport: If you’re taking the cake to a gathering, use a cake carrier to prevent it from being squished.
- Store: Keep any leftovers in an airtight container in the fridge for up to 3 days.
Serving Suggestions:
Serve each slice of the London Fog Cake with a cup of Earl Grey tea for a delightful pairing!
FAQs:
Can I make this cake without lavender?
Absolutely! You can omit the lavender if you prefer or substitute it with another herb like chamomile.
How can I make this cake dairy-free?
Use non-dairy butter, almond milk, and a dairy-free cream cheese alternative for the frosting.
Can I freeze the London Fog Cake?
Yes! Wrap the cake tightly in plastic wrap and store it in an airtight container for up to 2 months.
This London Fog Cake is truly a celebration of flavors and textures, and I hope you have as much fun making it as I did. So, roll up your sleeves and prepare to enjoy a slice of this delightful treat!
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London Fog Cake
A delightful cake infused with Earl Grey tea and lavender, topped with a rich cream cheese frosting.
- Total Time: 45 minutes
- Yield: 8 servings
Ingredients
- 2 cups (250g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (240ml) milk
- 3 Earl Grey tea bags
- 1 tablespoon dried lavender
- 3/4 cup (150g) granulated sugar for milk soak
- 1/4 cup (60ml) Earl Grey tea (cooled)
- 1 package cream cheese (8 oz / 225g)
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla bean paste or extract
- 1/4 cup (60ml) heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a saucepan over medium heat, warm the milk. Steep the Earl Grey tea bags and dried lavender in the milk for about 15 minutes.
- Cream together the granulated sugar and softened butter until light and fluffy. Gradually add the flour and steeped milk mixture, mixing well until combined.
- Pour the batter into the prepared pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Mix cooled Earl Grey tea with sugar to create the soak.
- Let the cake cool for a few minutes, poke holes in the top, and pour the tea soak over the cake.
- Beat cream cheese until smooth, gradually add powdered sugar and vanilla, then mix in heavy cream until reaching desired frosting consistency.
- Once cool, frost the cake with the lavender vanilla bean cream cheese frosting and serve.
Notes
You can bake the cake a day in advance. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian