Earl Grey Lavender Sheet Cake with Zesty Lemon Frosting

introduction

why make this recipe

how to make Earl Grey Lavender Sheet Cake with Lemon Frosting

Ingredients : 2 cups (240g) all-purpose flour (or gluten-free flour blend), 1½ cups (300g) granulated sugar, 1 tbsp Earl Grey tea leaves (about 2 tea bags, finely ground), 1½ tsp dried culinary lavender, 2½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 cup (240ml) whole milk (or almond/oat milk for dairy-free), ½ cup (120ml) sour cream (or plain Greek yogurt), ¾ cup (170g) unsalted butter, melted and cooled (or dairy-free butter), 3 large eggs, room temperature, 2 tsp vanilla extract, Zest of 1 lemon, 8 oz (225g) cream cheese, softened, ½ cup (115g) unsalted butter, softened, 2½ cups (300g) powdered sugar, sifted, Zest of 1 lemon, 2 tbsp lemon juice (freshly squeezed), 1 tsp vanilla extract, Pinch of salt, Extra dried lavender (for sprinkling, optional), Thin lemon slices or zest curls (optional garnish)

Directions : Preheat oven to 350°F (175°C). Line a 13×9-inch pan with parchment paper or lightly grease it., Warm milk gently in a saucepan (do not boil). Add Earl Grey tea leaves and dried lavender. Steep for 5-7 minutes, then strain out solids. Let milk cool to room temperature., In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest., In another bowl, whisk melted butter, eggs, sour cream, vanilla extract, and cooled, steeped milk until smooth., Pour wet ingredients into dry ingredients. Mix gently with a spatula until just combined. Batter should be thick but pourable; add a splash of milk if needed., Pour batter into prepared pan and smooth the top. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean., Let cake cool in the pan for 10 minutes, then lift out (if using parchment) and cool completely on a wire rack., Beat softened cream cheese and butter together until creamy (about 2 minutes). Add powdered sugar, lemon zest, lemon juice, vanilla, and salt. Beat until light and fluffy (2-3 minutes)., Spread frosting evenly over cooled cake. Garnish with extra dried lavender or lemon zest curls if desired., Slice into squares and serve at room temperature.

how to serve Earl Grey Lavender Sheet Cake with Lemon Frosting

how to store Earl Grey Lavender Sheet Cake with Lemon Frosting

tips to make Earl Grey Lavender Sheet Cake with Lemon Frosting

variation (if any)

FAQs (minimum three FAQ)

introduction

Earl Grey Lavender Sheet Cake with Lemon Frosting is a bright, floral cake that is soft, simple, and full of tea flavor from the first bite. This easy sheet cake blends bergamot-scented Earl Grey and a touch of lavender into the batter, then finishes with a tangy lemon cream cheese frosting. If you enjoy tea desserts, try this recipe and compare it to a lighter dessert like the mulberry Earl Grey cheesecake for another Earl Grey treat.

why make this recipe

• Quick & easy: a one-bowl wet mix and a single pan bake saves time.
• Simple ingredients: common pantry items plus tea and lavender give big flavor.
• Perfect for gatherings: a sheet cake serves a crowd and looks pretty with lemon curls.
• Unique flavor mix: the bergamot in Earl Grey pairs well with lemon and lavender for a balanced taste.
• Comfort and wow: the cake feels homey but also special enough to impress guests.

This version stands out because the milk is steeped with tea and lavender first, which makes the tea flavor clear and natural without dry tea bits in the cake.

Ingredients Needed

For the cake batter:

• 2 cups (240 g) all-purpose flour (or use a gluten-free flour blend)
• 1½ cups (300 g) granulated sugar
• 1 tbsp Earl Grey tea leaves (about 2 tea bags), finely ground
• 1½ tsp dried culinary lavender
• 2½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Zest of 1 lemon

Wet ingredients for the cake:

• 1 cup (240 ml) whole milk (or unsweetened almond/oat milk)
• ½ cup (120 ml) sour cream or plain Greek yogurt
• ¾ cup (170 g) unsalted butter, melted and cooled (or dairy-free butter)
• 3 large eggs, at room temperature
• 2 tsp vanilla extract

For the lemon cream cheese frosting:

• 8 oz (225 g) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 2½ cups (300 g) powdered sugar, sifted
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Garnish (optional):

• Extra dried lavender for light sprinkle
• Thin lemon slices or curls of lemon zest

How to Make Earl Grey Lavender Sheet Cake with Lemon Frosting

1. Preheat oven and prepare pan. Preheat oven to 350°F (175°C). Line a 13×9-inch baking pan with parchment or grease it well. This helps the cake lift cleanly after baking.
2. Warm and steep the milk (5–7 minutes). Heat the milk in a small saucepan just until steam rises—do not boil. Add the ground Earl Grey leaves and the dried lavender. Turn off heat and let steep 5–7 minutes so the milk takes on the tea and floral notes. Strain the milk through a fine mesh sieve into a bowl and let it cool to room temperature. Straining removes any leaf bits that would make the cake gritty.
3. Mix dry ingredients. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until even. This spreads rising agents and zest evenly.
4. Combine wet ingredients. In another bowl, whisk the cooled, steeped milk with melted butter, eggs, sour cream, and vanilla until smooth. The sour cream keeps the cake moist and tender.
5. Fold wet into dry. Pour the wet mix into the dry ingredients. Gently fold with a spatula until just combined. The batter should be thick but pourable—if it seems too stiff, add a tablespoon or two of milk. Overmixing will make the cake dense.
6. Bake until set (28–32 minutes). Spread the batter evenly in the pan and smooth the top. Bake 28–32 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs. The cake should spring back lightly when touched.
7. Cool the cake. Let the cake cool in the pan on a rack for 10 minutes, then lift out using the parchment and cool completely before frosting. Frosting a warm cake will melt the frosting.
8. Make the frosting. Beat the softened cream cheese and softened butter together about 2 minutes until smooth. Add powdered sugar, lemon zest, lemon juice, vanilla, and a pinch of salt. Beat 2–3 more minutes until light and fluffy. Taste and adjust lemon if you want it brighter.
9. Frost and decorate. Spread the frosting in an even layer over the fully cooled cake. Sprinkle a tiny bit of dried lavender or add lemon curls for a pretty finish. Chill briefly if you want cleaner slices.
10. Slice and serve. Cut into squares and serve at room temperature for best flavor.

If you love citrus desserts, you might also like a creamy no-bake option such as the no-bake lemon cheesecake with mango sauce.

how to serve Earl Grey Lavender Sheet Cake with Lemon Frosting

• Serve the cake at room temperature so the frosting is soft and the flavors shine.
• Garnish each slice with a small lemon curl or a single lavender bloom for a pretty touch.
• Pair with hot Earl Grey tea or a light lemon tea to echo the flavors.
• For parties, place on a large platter and pre-cut into squares for easy serving.

how to store Earl Grey Lavender Sheet Cake with Lemon Frosting

• Room temp: Keep covered at room temperature for up to 1 day.
• Fridge: Store in an airtight container or covered with plastic wrap for 3–4 days. Let come to room temp before serving.
• Freezer: Freeze unfrosted cake layers wrapped tightly for up to 2 months. Freeze the frosted cake for up to 1 month (wrap well). Thaw in the fridge overnight, then bring to room temp before serving.

tips to make Earl Grey Lavender Sheet Cake with Lemon Frosting

• Steep milk gently—do not boil—to avoid bitter tea.
• Grind tea leaves finely so they release flavor quickly.
• Taste your milk after steeping; if too strong, add a splash of fresh milk to balance.
• Use room-temperature eggs for a smoother batter and even rise.
• Cool fully before frosting to keep frosting from sliding.
• For less lavender, reduce dried lavender to 1 tsp—lavender can be strong.

variation (if any)

• Vegan: Use dairy-free milk, vegan butter, and a vegan cream cheese in frosting. (See linked vegan recipe in the conclusion.)
• Lemon glaze: Swap the cream cheese frosting for a simple lemon glaze (powdered sugar + lemon juice) for a lighter finish.
• Almond twist: Replace ¼ cup flour with almond flour for a nutty note.
• Lavender-free: Omit lavender and add extra lemon zest for a plain Earl Grey lemon cake.

Frequently Asked Questions (FAQ)

Can I use Earl Grey tea bags instead of loose leaves?

Yes. Open 2 Earl Grey tea bags and use the leaves inside, finely crushed. Remove any paper pieces and steep as directed.

How do I make this cake gluten-free?

Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture may vary slightly, but it should work the same.

Can I make the cake ahead for a party?

Yes. Bake the cake a day ahead, wrap it well, and store it in the fridge. Frost the day of the event for the freshest look, or frost before storing and bring to room temp before serving.

Is this recipe freezer-friendly?

Yes. You can freeze unfrosted cake layers up to 2 months. For a frosted cake, freeze tightly for up to 1 month and thaw in the fridge overnight.

What if my frosting is too thin or too thick?

If too thin, chill it briefly and then beat again; you can also add a little more powdered sugar. If too thick, add ½ tsp lemon juice or milk at a time until you reach spreadable consistency.

Conclusion

This Earl Grey Lavender Sheet Cake with Lemon Frosting gives you a simple, pretty dessert that balances floral tea notes with bright lemon. It is quick to make, serves many, and feels special enough for guests or a quiet tea time at home. If you want a vegan version or ideas to change ingredients, check this resource for a vegan take on a similar cake: Earl Grey Vegan Cake with Lemon Frosting – A Virtual Vegan. If you try this recipe, please leave a comment and a star rating below — what variation did you try?

Earl Grey Lavender Sheet Cake with Lemon Frosting

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• Author: chef-ava
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A bright, floral cake blending Earl Grey tea and lavender, topped with a tangy lemon cream cheese frosting.

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Ingredients

Scale 1x2x3x

• 2 cups (240g) all-purpose flour (or gluten-free flour blend)
• 1½ cups (300g) granulated sugar
• 1 tbsp Earl Grey tea leaves (about 2 tea bags, finely ground)
• 1½ tsp dried culinary lavender
• 2½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Zest of 1 lemon
• 1 cup (240ml) whole milk (or almond/oat milk for dairy-free)
• ½ cup (120ml) sour cream (or plain Greek yogurt)
• ¾ cup (170g) unsalted butter, melted and cooled (or dairy-free butter)
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 2½ cups (300g) powdered sugar, sifted
• Zest of 1 lemon
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp vanilla extract
• Pinch of salt
• Extra dried lavender (for sprinkling, optional)
• Thin lemon slices or zest curls (optional garnish)

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Instructions

1. Preheat oven to 350°F (175°C). Line a 13×9-inch pan with parchment paper or lightly grease it.
2. Warm milk gently in a saucepan (do not boil). Add Earl Grey tea leaves and dried lavender. Steep for 5-7 minutes, then strain out solids. Let milk cool to room temperature.
3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
4. In another bowl, whisk melted butter, eggs, sour cream, vanilla extract, and cooled, steeped milk until smooth.
5. Pour wet ingredients into dry ingredients. Mix gently with a spatula until just combined. Batter should be thick but pourable; add a splash of milk if needed.
6. Pour batter into prepared pan and smooth the top. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cake cool in the pan for 10 minutes, then lift out (if using parchment) and cool completely on a wire rack.
8. Beat softened cream cheese and butter together until creamy (about 2 minutes). Add powdered sugar, lemon zest, lemon juice, vanilla, and salt. Beat until light and fluffy (2-3 minutes).
9. Spread frosting evenly over cooled cake. Garnish with extra dried lavender or lemon zest curls if desired.
10. Slice into squares and serve at room temperature.

Notes

For best flavor, serve the cake at room temperature. It can be stored covered at room temperature for 1 day, in the refrigerator for 3-4 days, or frozen for later.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 25g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg