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Earl Grey Lavender Cake Recipe

Earl Grey Lavender Cake

A soft, elegant cake infused with fragrant Earl Grey tea and delicate culinary lavender.Perfect for afternoon tea, brunch gatherings, or a light floral dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
30 minutes
Total Time 1 hour 20 minutes
Servings: 8 Slice
Calories: 312
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon culinary lavender lightly crushed
  • 2 Earl Grey tea bags
  • ¾ cup whole milk
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • For the Optional Glaze:
  • 1 cup powdered sugar
  • 1 –2 tablespoons lemon juice or milk
  • ½ teaspoon honey
  • Pinch of crushed lavender optional garnish

Method
 

  1. Warm the milk gently until hot but not boiling. Add Earl Grey tea bags and crushed lavender. Let steep for 10 minutes. Remove tea bags and strain lavender. Allow milk to cool completely.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter and sugar until light and fluffy (about 3–4 minutes).
  4. Beat in eggs one at a time. Add vanilla extract and lemon zest. Mix until fully combined.
  5. Gradually add dry ingredients to the butter mixture, alternating with infused milk. Mix until just combined. Do not overmix.
  6. Pour batter into a greased and lined 8-inch round cake pan. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cake cool completely. Mix glaze ingredients until smooth and drizzle over cake before serving.

Notes

  • Use only culinary-grade lavender to avoid bitterness.
  • Do not over-steep lavender 10 minutes is enough.
  • For stronger tea flavor, steep tea slightly longer but remove before it becomes bitter.
  • Cake tastes even better the next day as flavors deepen.
  • Store without glaze if freezing.