Description
A bright, floral cake blending Earl Grey tea and lavender, topped with a tangy lemon cream cheese frosting.
Ingredients
Scale
- 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)
Instructions
- 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.
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