I made a Honey Lavender Tea Cake that tastes like real floral honey not candy and slices so perfectly it belongs on any Tea Party Food spread.

Jump to Recipe

I’m obsessed with this Lavender Tea Cake because it tastes like the best parts of tea time smashed into one slice. I love how the bergamot from strong brewed Earl Grey tea wakes up the batter and the honey gives it a sneaky floral sweetness.

It’s not precious. It’s slightly crumbly, a little sticky around the edges, and utterly impossible to resist.

I bake it when guests arrive and when no one’s around. And I eat it alone with a fork, standing over the counter.

Tea Party Food that actually makes me stop scrolling. Terrible for my diet but worth.

Ingredients

Print Recipe (No Advertisments)

Flour: the soft backbone, gives structure so your cake holds together.
Baking powder: makes it light and bouncy, don’t skip it.
Salt: cuts sweetness, makes flavors pop a little more.
Sugar: caramel notes and crunch on edges when it bakes.
Honey (batter): adds floral sweetness and moistness, not just sugar.
Butter: richness and tender crumb, it’s what makes it cozy.
Eggs: protein that binds and lifts the cake, simple magic.
Milk: keeps it tender and smooth, gives batter body.
Strong brewed Earl Grey: liquid flavor boost, gentle bergamot punch.
Loose Earl Grey leaves: tiny flecks of bergamot, gives real tea texture.
Lavender buds: floral perfume, start small unless you love it intense.
Vanilla: warmth and roundness, makes things taste finished.
Powdered sugar: silky sweetness for glaze, no grainy bits.
Honey (glaze): glossy shine and extra floral note, naturally sweet.
Lemon juice or extra tea: thins glaze and adds bright lift.

Ingredient Quantities

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 cup granulated sugar

1/3 cup honey (mild, like clover)

1/2 cup unsalted butter, softened (1 stick)

2 large eggs, room temperature

1/2 cup whole milk

1/4 cup strong brewed Earl Grey tea, cooled (or 2 Earl Grey tea bags steeped in 1/4 cup hot water)

1 tablespoon loose Earl Grey tea leaves or 2 tea bags, finely crushed

1 to 2 teaspoons dried culinary lavender buds (start with 1 tsp if you like it subtle)

1 teaspoon pure vanilla extract

1 cup powdered sugar (for glaze)

2 tablespoons honey (for glaze)

1 to 2 tablespoons lemon juice or additional brewed tea (to thin glaze)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350F. Grease and flour an 8×4 inch loaf pan or line it with parchment, and set aside.

2. Whisk together 2 cups all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon fine sea salt in a bowl so there are no lumps.

3. In a large bowl beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and a little fluffy, about 2 to 3 minutes. Beat in 1/3 cup mild honey and 1 teaspoon pure vanilla extract until combined.

4. Add 2 large room temperature eggs one at a time, beating briefly after each so the mixture stays smooth but dont overmix.

5. In a small bowl whisk 1/2 cup whole milk with 1/4 cup cooled strong brewed Earl Grey tea (or the water used to steep 2 tea bags). Stir that into the batter.

6. Fold the dry ingredients into the wet in two additions, alternating with the milk-tea mixture, beginning and ending with the flour. Fold until just combined and there are no streaks of flour.

7. Gently stir in 1 tablespoon loose Earl Grey tea leaves or 2 tea bags finely crushed and 1 to 2 teaspoons dried culinary lavender buds, starting with 1 teaspoon if you want it subtle. Scrape batter into the prepared pan and smooth the top.

8. Bake 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a couple moist crumbs. If the top browns too fast tent with foil for the last 15 minutes.

9. Let cake cool in the pan 10 minutes, then transfer to a cooling rack. While still slightly warm whisk 1 cup powdered sugar with 2 tablespoons honey and 1 to 2 tablespoons lemon juice or extra brewed tea until you reach a pourable glaze consistency.

10. Drizzle the glaze over the warm cake so it soaks in a bit. Let set for 20 minutes before slicing. Tip: crush the tea leaves finely so you dont get big bits while eating, and start with less lavender if you’re unsure, cause it can easily overpower the cake.

Equipment Needed

1. 8×4 inch loaf pan (greased and/or lined with parchment)
2. Mixing bowls, large and small (one for dry, one for wet, one for milk/tea)
3. Electric mixer or sturdy whisk and a wooden spoon (you can use a hand whisk if you dont have a mixer)
4. Measuring cups and spoons (for both dry and wet ingredients)
5. Rubber spatula for folding and scraping the bowl
6. Small fine mesh sieve or sifter to remove lumps from flour and powdered sugar
7. Kitchen scale (optional but handy for accuracy)
8. Cooling rack to let the loaf cool evenly
9. Toothpick or cake tester to check doneness

FAQ

Q: Can I use Earl Grey tea bags instead of loose leaves, and how should I prepare them?

A: Yes, you can. Use 2 tea bags crushed fine for the batter and steep 2 more tea bags in 1/4 cup hot water for the liquid. Let the brewed tea cool before adding. Crushing the bags gives a stronger bergamot flavor, but pick out any big bits you see so the cake texture stays smooth.

Q: How do I adjust the lavender if I find it too strong or too weak?

A: Start with 1 teaspoon of dried culinary lavender for a subtle floral note. If you want it stronger next time, bump to 1 1/2 or 2 teaspoons. Remember dried lavender can be potent, so add slowly and taste the batter aroma while mixing, not the raw batter.

Q: Can I substitute milk or honey with something else?

A: Yes. For milk you can use any well shaken plant milk like oat or almond, but whole milk gives richer crumb. For honey you can swap in light corn syrup or maple syrup but flavor will change, maple gives a nice pairing with bergamot but use a little less cause it’s stronger.

Q: What pan and baking time should I use, and how do I know when it is done?

A: A 9 inch round or 8×4 loaf pan works well. Bake at 350 F for about 30 to 40 minutes for a round, 45 to 55 minutes for a loaf. Cake is done when a toothpick inserted in center comes out with a few moist crumbs not wet batter, and top springs back when lightly touched.

Q: How should I store the cake and how long will it stay fresh?

A: Store cooled cake in an airtight container at room temp for 2 to 3 days. You can refrigerate up to 5 days but it may dry out, let it come to room temp before serving. For longer storage slice and freeze in single layers wrapped tightly, freeze up to 2 months.

Q: Any tips for making the glaze smooth and not too runny?

A: Whisk powdered sugar and honey first, then add lemon juice or extra brewed tea a little at a time until you get a thick but pourable consistency. If it’s too thin add more powdered sugar, too thick add small drops of tea. Pour while cake is warm so it sets pretty, but not piping hot or glaze will sink in.

Earl Grey Honey Lavender Tea Cake Recipe On Plum Deluxe Substitutions and Variations

All purpose flour:
- Whole wheat pastry flour, 1:1, gives a nuttier, slightly denser cake
- 1:1 gluten free flour blend with xanthan, 1:1, use a blend labeled for baking
- Pastry flour, 1:1, for a softer crumb if you have it on hand
Unsalted butter (1 stick):
- Neutral oil (canola, grapeseed), use 1/2 cup, yields a moister, slightly less rich cake
- Coconut oil, solid, 1:1, will add a faint coconut flavor so use refined if you don’t want it
- Unsweetened applesauce, use 1/2 cup to cut fat and keep moist, but texture will be lighter and a bit more cake-like
Eggs (2 large):
- Flax eggs: 1 tbsp ground flax + 3 tbsp water per egg, mix and let sit 5 min; works well but cake is a bit denser
- Unsweetened applesauce, 1/4 cup per egg, keeps moisture up but less lift
- Store bought egg replacer (like Ener-G), follow package for 2 eggs, usually fine for structure
Honey:
- Maple syrup, use 1:1, reduce other liquid by 1 to 2 tbsp if batter seems loose
- Light corn syrup, 1:1, keeps sweetness and texture but no floral notes
- Brown rice syrup, 1:1, milder sweetness and thicker, may need to thin slightly

Pro Tips

1. Crush the loose tea and lavender extra fine and sift them if you can, otherwise you’ll bite into gritty bits. If you dont have a tiny sieve, put them in a plastic bag and roll over with a rolling pin — works fine.

2. Use room temperature eggs and softened butter, not straight from fridge. Cold ingredients make the batter seize and give a denser loaf, and warming eggs briefly in your hands helps them blend smoother.

3. Don’t overmix once you add the flour. Fold until mostly combined, a few streaks of flour are ok. Overworking makes the cake tough. If your batter looks a hair thick, give it a quick stir with a spatula rather than whipping.

4. Watch the bake near the end and tent with foil if the top browns too fast. Also, glaze while the loaf is still slightly warm so it sinks in better; if it’s too hot the glaze will run off, too cool and it sits on top.

Earl Grey Honey Lavender Tea Cake Recipe On Plum Deluxe

Recipe by Samantha Dalling

0.0 from 0 votes

I made a Honey Lavender Tea Cake that tastes like real floral honey not candy and slices so perfectly it belongs on any Tea Party Food spread.

Servings

servings

Calories

310

kcal

Equipment: 1. 8×4 inch loaf pan (greased and/or lined with parchment)
2. Mixing bowls, large and small (one for dry, one for wet, one for milk/tea)
3. Electric mixer or sturdy whisk and a wooden spoon (you can use a hand whisk if you dont have a mixer)
4. Measuring cups and spoons (for both dry and wet ingredients)
5. Rubber spatula for folding and scraping the bowl
6. Small fine mesh sieve or sifter to remove lumps from flour and powdered sugar
7. Kitchen scale (optional but handy for accuracy)
8. Cooling rack to let the loaf cool evenly
9. Toothpick or cake tester to check doneness

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup granulated sugar
1/3 cup honey (mild, like clover)
1/2 cup unsalted butter, softened (1 stick)
2 large eggs, room temperature
1/2 cup whole milk
1/4 cup strong brewed Earl Grey tea, cooled (or 2 Earl Grey tea bags steeped in 1/4 cup hot water)
1 tablespoon loose Earl Grey tea leaves or 2 tea bags, finely crushed
1 to 2 teaspoons dried culinary lavender buds (start with 1 tsp if you like it subtle)
1 teaspoon pure vanilla extract
1 cup powdered sugar (for glaze)
2 tablespoons honey (for glaze)
1 to 2 tablespoons lemon juice or additional brewed tea (to thin glaze)

Directions

Preheat oven to 350F. Grease and flour an 8×4 inch loaf pan or line it with parchment, and set aside.
Whisk together 2 cups all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon fine sea salt in a bowl so there are no lumps.
In a large bowl beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and a little fluffy, about 2 to 3 minutes. Beat in 1/3 cup mild honey and 1 teaspoon pure vanilla extract until combined.
Add 2 large room temperature eggs one at a time, beating briefly after each so the mixture stays smooth but dont overmix.
In a small bowl whisk 1/2 cup whole milk with 1/4 cup cooled strong brewed Earl Grey tea (or the water used to steep 2 tea bags). Stir that into the batter.
Fold the dry ingredients into the wet in two additions, alternating with the milk-tea mixture, beginning and ending with the flour. Fold until just combined and there are no streaks of flour.
Gently stir in 1 tablespoon loose Earl Grey tea leaves or 2 tea bags finely crushed and 1 to 2 teaspoons dried culinary lavender buds, starting with 1 teaspoon if you want it subtle. Scrape batter into the prepared pan and smooth the top.
Bake 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a couple moist crumbs. If the top browns too fast tent with foil for the last 15 minutes.
Let cake cool in the pan 10 minutes, then transfer to a cooling rack. While still slightly warm whisk 1 cup powdered sugar with 2 tablespoons honey and 1 to 2 tablespoons lemon juice or extra brewed tea until you reach a pourable glaze consistency.
Drizzle the glaze over the warm cake so it soaks in a bit. Let set for 20 minutes before slicing. Tip: crush the tea leaves finely so you dont get big bits while eating, and start with less lavender if you're unsure, cause it can easily overpower the cake.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.