I made a Lavender Tea Cake steeped with Earl Grey lavender tea in the batter and finished with a honey-lemon glaze that teases an unexpected floral-citrus harmony.

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Every now and then I stumble on a cake that feels like a small mystery and this Lavender Earl Grey Cake is exactly that. I taste the Earl Grey lavender tea as a gentle whisper in the crumb, floral but not fussy, like it knows how to be fancy without trying too hard.

A glossy honey glaze gives it a bright sticky finish that makes you want another bite right away, and honestly I kept sneaking pieces before anyone else noticed. I told a friend it was casual but special and she kept asking questions so clearly it does something right.

Lavender Tea Cake

Ingredients

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All purpose flour: Provides structure and carbs, little protein or fiber, makes cake tender when not overworked.
Unsalted butter: Adds rich fat and flavor, keeps cake moist and gives tender crumb.
Eggs: Bind ingredients, adds protein and moisture, help rise and give structure.
Earl Grey lavender tea: Infuses bergamot and floral notes, little calories, gives fragrant subtle tea flavor.
Honey: Natural sweetener, adds floral depth and moisture, contains trace antioxidants not equal to sugar.
Lemon zest and juice: Brightens flavor with acidity, gives fresh citrus tang and helps balance sweetness.
Sour cream or Greek yogurt: Adds tang, fat and moisture, keeps crumb tender and gives slight tangy bite.
Powdered sugar for glaze: Dissolves easily, creates smooth sweet glaze, adds quick sweetness and pretty sheen.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon fine sea salt

1 cup (200 g) granulated sugar

1 stick (1/2 cup / 113 g) unsalted butter, softened

2 large eggs, room temperature

1/2 cup whole milk

2 Earl Grey lavender tea bags or 2 tablespoons loose Earl Grey lavender tea

1 teaspoon dried culinary lavender, finely chopped (optional)

1/4 cup sour cream or plain Greek yogurt

1 teaspoon pure vanilla extract

1 tablespoon lemon zest (about 1 small lemon)

1 cup (120 g) powdered sugar, sifted

2 tablespoons honey

1 to 2 tablespoons fresh lemon juice

1/4 teaspoon vanilla extract

Pinch of salt

Optional for finishing: extra dried lavender or lemon zest for sprinkling

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and line an 8×4 inch loaf pan or a 9 inch round pan with parchment, then grease the parchment too so the cake releases easy.

2. Warm 1/2 cup whole milk in a small saucepan or microwave until steaming but not boiling, add the 2 Earl Grey lavender tea bags or 2 tbsp loose tea, steep 5 to 7 minutes, squeeze the bags or strain the loose tea and discard leaves. Let the milk cool to warm while you prep other stuff.

3. Whisk together 1 1/2 cups (190 g) all purpose flour, 1 1/2 tsp baking powder and 1/4 tsp fine sea salt in a bowl. If using 1 tsp dried culinary lavender, stir it into the dry mix now so it distributes.

4. In a large bowl cream 1/2 cup (113 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes with a hand mixer or a bit longer by hand. Beat in 2 large room temp eggs one at a time, scraping the bowl between additions.

5. Mix in 1/4 cup sour cream or plain Greek yogurt, 1 tsp pure vanilla extract, and 1 tbsp lemon zest. Slowly add the warm tea-infused milk in two additions, mixing until just combined. Dont overmix.

6. Fold the dry ingredients into the wet batter gently until no streaks of flour remain. Scrape the bowl and fold a few times more so everything is incorporated but not beaten to death.

7. Pour batter into the prepared pan, smooth the top, and bake 35 to 50 minutes depending on pan size and oven. A toothpick inserted in the center should come out with a few moist crumbs but not raw batter. If the top browns too fast, tent with foil.

8. Cool cake in the pan 10 to 15 minutes, then transfer to a wire rack to cool the rest of the way. For a thin glaze you can drizzle when the cake is slightly warm; for a thicker coating wait until it’s mostly cool.

9. Make the honey lemon glaze: sift 1 cup (120 g) powdered sugar into a bowl, whisk in 2 tbsp honey, 1 to 2 tbsp fresh lemon juice starting with 1 tbsp, 1/4 tsp vanilla extract and a pinch of salt. Add the second tablespoon of lemon juice only if you need to thin the glaze, you want a pourable but not runny consistency.

10. Drizzle or spread the glaze over the cake, let it set a few minutes, then finish with extra dried lavender or lemon zest if you like. Store loosely covered at room temp up to 2 days or in the fridge up to 5 days.

Equipment Needed

1. 8×4 inch loaf pan or 9 inch round pan plus parchment paper (lined and greased)
2. Small saucepan or microwave safe measuring cup for warming and steeping the tea
3. Mixing bowls — one large for batter and one medium for dry ingredients
4. Hand mixer or a whisk and a sturdy wooden spoon if you’re mixing by hand
5. Rubber spatula for folding and scraping the bowl
6. Measuring cups and spoons plus a kitchen scale if you prefer grams
7. Microplane zester or fine grater for the lemon zest
8. Wire cooling rack and a toothpick or cake tester to check doneness

FAQ

Q: How do I get the Earl Grey and lavender flavor into the cake? A: Heat the milk until steaming, pour it over the tea bags or loose tea and steep 10 to 15 minutes, then strain and cool. If using loose tea use a fine mesh sieve or cheesecloth. Stir the cooled infused milk into the batter. If you add dried lavender too, keep it to the 1 teaspoon called for so the cake doesnt taste soapy.

Q: Can I skip the lavender or use more? A: Yes you can skip it and the cake will still be lovely from the bergamot in Earl Grey. If you want more lavender do it slowly — 1 teaspoon is a safe amount, 1 1/2 teaspoons is the max I usually try. Always use culinary lavender, not gardening stuff.

Q: My cake sometimes comes out dry or tough. Any fixes? A: Use room temperature eggs and butter, measure flour by spooning it into the cup and leveling, dont overmix after adding the flour, and check for doneness early. A toothpick should come out with a few moist crumbs not wet batter. Overbaking is the usual culprit.

Q: Can I make swaps for dairy, eggs or gluten? A: Sure. Sour cream can be Greek yogurt. Whole milk can be swapped for oat or almond milk but the flavor will change. For eggs try flax eggs (1 tbsp flax + 3 tbsp water per egg) or commercial replacer though cake may be denser. For gluten free use a 1-to-1 cup for cup blend with xanthan gum. Expect small texture changes with any swap.

Q: The glaze is too runny or too thick how do I fix it? A: Add lemon juice 1 teaspoon at a time to thin the glaze, or add more sifted powdered sugar a tablespoon at a time to thicken. Warm the honey slightly if it wont mix, and drizzle the glaze on a slightly cooled cake so it sets nice instead of soaking in.

Q: How should I store or make this ahead? A: Store the frosted cake in an airtight container at room temp for up to 2 days, or refrigerate up to 4 to 5 days. You can freeze unfrosted layers wrapped tightly for up to 2 months. Thaw in the fridge, bring to room temp before glazing. I like to freeze the glaze separately if I know I'll be storing it long term.

Lavender Earl Grey Cake Recipe With Honey Lemon Glaze Substitutions and Variations

All purpose flour — Swap for cake flour for a softer crumb. To make your own: remove 2 tablespoons flour per cup and replace with 2 tablespoons cornstarch, then sift. Or use a 1 to 1 gluten free flour blend if you need GF but add a little xanthan gum if the blend lacks it.
Unsalted butter — Use an equal amount of softened margarine or vegan butter for a dairy free option. If you prefer oil, use about 3 quarters cup oil for every 1 cup butter, so for this recipe’s half cup butter use 6 tablespoons oil;’ll make the cake a bit more moist and less fluffy.
Eggs — Replace each egg with a flax “egg” (1 tablespoon ground flaxseed + 3 tablespoons water, wait 5 minutes), or 1/4 cup unsweetened applesauce per egg for extra moisture. Flax keeps structure better, applesauce will make it denser and slightly sweeter.
Honey in the glaze — Use pure maple syrup or agave nectar 1 to 1 in the glaze. If you use maple syrup the glaze may be thinner so add a little more sifted powdered sugar or less lemon juice till you get the glaze thickness you want.

Pro Tips

1. Steep the tea a little longer for more bergamot punch but dont overdo it, 7 to 10 minutes is usually enough. If it tastes bitter, you went too far, or you squeezed the bags too hard and released tannins. Strain well, and let the milk cool to warm before you add it so it doesnt shock the eggs or butter.

2. Use room temperature eggs, butter and sour cream. If something is cold the batter can split or feel curdled and you end up overmixing to fix it. If you forgot to plan ahead, stick the eggs in warm water for 5 minutes and it helps a lot.

3. Fold the flour in gently. If you beat the batter after the dry stuff goes in you get a tough cake, so scrape the bowl, fold with a spatula and stop when you still see a few tiny streaks. Want a slightly denser crumb? Fold less, want lighter? fold just a bit more but dont turn it into pancake batter.

4. Watch the bake and time your glaze. Ovens vary so check with a toothpick and also press the top lightly, it should spring back a bit. If the top is browning too fast throw a piece of foil over it. Warm the honey slightly before whisking into the powdered sugar so it mixes smooth, and add extra lemon juice only a little at a time until the glaze pours how you like it.