Ingredients
Scale
- 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