The first whiff of this Earl Grey Lavender Cake with Honey-Lemon Glaze transports me straight to a sun-drenched garden, where delicate blooms sway gently in the breeze. This charming single-layer cake is a harmonious blend of robust Earl Grey flavor, aromatic lavender, and a splash of zesty lemon, making it an unforgettable centerpiece for any gathering. Plus, it’s incredibly easy to whip up, perfect for busy bakers yearning to impress without the fuss. Just picture serving it at your next brunch or cozy afternoon tea, where the moist texture and glossy glaze are sure to be the highlight. Curious how to achieve this delightful creation? Let’s dive into the recipe!
Why is this cake a must-try?
Unforgettable flavors: The delightful blend of Earl Grey, lavender, and zesty lemon makes every bite a fragrant delight.
Simple preparation: With just a few straightforward steps, even novice bakers can master this recipe effortlessly.
Versatile options: Feel free to experiment with different teas or add berries for a personalized touch.
Perfect for any occasion: Whether it’s a casual brunch or an elegant tea party, this cake is sure to impress guests and elevate your gathering.
Quick to bake: In just under 30 minutes, you can have this delightful cake ready, allowing for more time to enjoy with friends and family.
Pair it with a light tea or a glass of wine for the perfect afternoon treat. Don’t forget to check out our other popular recipes like Lemon Cake Die for more sweet inspirations!
Earl Grey Lavender Cake Ingredients
For the Cake
• Granulated Sugar – Adds sweetness; substitute with coconut sugar for a different flavor and lower glycemic index.
• Large Eggs (2) – Provides structure and moisture; use flax eggs for a vegan option.
• Pure Vanilla Extract (1 tsp) – Enhances flavor; swap for vanilla bean paste for a richer taste.
• Vegetable Oil (6 tbsp) – Adds moisture; olive oil offers a healthier alternative with a fruity note.
• Buttermilk (½ cup) – Contributes to moisture and tenderness; substitute with whole milk mixed with lemon juice or vinegar for a similar effect.
• All-Purpose Flour (1 ¼ cups) – Provides structure; cake flour can be used for a softer crumb.
• Baking Powder (1 ¼ tsp) – Leavening agent for rise; ensure it’s fresh for optimal effect.
• Baking Soda (¼ tsp) – Helps with leavening; skip if using self-rising flour.
• Lavender Earl Grey Tea (3 bags or 2 tbsp crushed full-leaf tea) – Infuses flavor; try different Earl Grey varieties for variety or add lavender extract for extra floral notes.
• Salt (¼ tsp, optional) – Enhances flavor; omit if on a low-sodium diet.
For the Honey-Lemon Glaze
• Honey (2 tbsp) – Sweetener for the glaze; maple syrup or agave syrup can serve as alternatives.
• Lemon Zest (from 1 lemon) – Adds fresh citrus flavor; orange zest offers a lovely twist as well.
• Powdered Sugar (2 cups) – Sweetener for glaze; use coconut sugar for a less refined option.
• Fresh Lemon Juice (2-4 tbsp, as needed) – Adjusts glaze consistency; lime juice can work as a convenient substitute.
This Earl Grey Lavender Cake with Honey-Lemon Glaze is a phenomenal treat that combines simplicity with elegance, making it a delightful choice for any occasion!
Step‑by‑Step Instructions for Earl Grey Lavender Cake with Honey-Lemon Glaze
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C) while greasing an 8-inch round cake pan. Line the bottom with parchment paper to ensure your Earl Grey Lavender Cake releases easily after baking. This preparation is essential, as a well-greased pan will help the cake’s edges remain beautifully golden and prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, combine 1 ¼ cups of all-purpose flour, 1 ¼ teaspoons of baking powder, ¼ teaspoon of baking soda, 3 bags of crushed Lavender Earl Grey tea, and a pinch of salt. Whisk these together until well blended, creating a fragrant mixture that would make up the base of your cake. This step adds a perfect fluffy texture to your cake and integrates the aromatic flavors seamlessly.
Step 3: Combine the Wet Ingredients
In a larger bowl, whisk together 2 large eggs, 1 cup of granulated sugar, and 1 teaspoon of pure vanilla extract until the mixture becomes thick and smooth, about 2–3 minutes. Gradually add in 6 tablespoons of vegetable oil and ½ cup of buttermilk, mixing until fully combined. This luscious wet mixture ensures your Earl Grey Lavender Cake is rich and moist, setting the stage for wonderful flavor infusion.
Step 4: Incorporate Dry into Wet Ingredients
Slowly fold the dry mixture into the wet mixture using a rubber spatula. Be gentle to maintain the airiness of the batter, mixing until just combined. Avoid over-mixing, as this can lead to a dense cake. You want a thick, batter-like consistency with visible specks of tea, signaling that it’s ready for baking.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles trapped in the batter. Place it in your preheated oven and bake for 25–30 minutes. The cake is done when a toothpick inserted in the center comes out clean, and it should spring back lightly when pressed.
Step 6: Cool the Cake
Once baked, remove the cake from the oven and cool it in the pan for about 15 minutes. After cooling, carefully transfer it to a wire rack to cool completely. This cooling period is crucial for a well-structured cake, allowing the flavors to settle and the texture to firm up.
Step 7: Prepare the Honey-Lemon Glaze
While the cake cools, prepare the honey-lemon glaze. In a bowl, whisk together 2 tablespoons of honey, the zest of 1 lemon, and 2 tablespoons of fresh lemon juice. Gradually add 2 cups of powdered sugar, beating until the mixture is smooth and thick yet pourable. This tangy glaze will beautifully complement the floral notes of your Earl Grey Lavender Cake.
Step 8: Glaze the Cake
Once the cake has completely cooled, pour the honey-lemon glaze evenly over the top. Use a spatula to gently spread it if necessary, allowing it to drape over the edges for an elegant presentation. This final touch not only enhances the cake’s flavor but also adds a lovely shine, making your Earl Grey Lavender Cake with Honey-Lemon Glaze an eye-catching centerpiece for any occasion.
Earl Grey Lavender Cake Variations
Feel free to play around with this recipe to make it uniquely yours and tantalizing in new ways!
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Herbal Tea: Swap Lavender Earl Grey with chamomile or jasmine tea for a different yet delightful flavor profile. Each type of tea brings its own beautiful aroma, so explore your favorites!
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Vegan Option: Use flax eggs instead of large eggs for a vegan twist, ensuring everyone can enjoy this cake regardless of dietary preferences. The moisture and texture will still shine beautifully!
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Nutty Delight: Fold in chopped walnuts or almonds to the batter for an extra crunch. This added texture makes each bite surprisingly delightful while also enriching the flavors.
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Citrus Swap: Replace lemon zest with orange zest for a sweeter citrus flavor. The bright notes from orange create a warm, sunny feel to this cake.
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Berry Burst: Add fresh or frozen raspberries or blueberries directly into the batter. They provide a lovely tartness, balancing the sweetness of the cake perfectly.
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Sweetener Change: Opt for maple syrup instead of honey in the glaze for a different depth of sweetness. It gives a unique flavor twist, enhancing the overall profile of your cake.
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Cake Flour: Swap all-purpose flour with cake flour for an even softer, lighter crumb that melts in your mouth. It’s a simple change with a big impact!
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Add Toasted Coconut: Mix in unsweetened toasted coconut flakes to the batter for a tropical flair. This not only gives a subtle sweetness but will also remind you of beach vacations!
Don’t forget to check out our delicious Summer Peach Cake or indulge in some Keto Cheesecake Bites for more delightful recipe inspiration!
How to Store and Freeze Earl Grey Lavender Cake
Airtight Container: Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Refrigeration: If you’d like to enjoy the cake for a week, refrigerate it, keeping it wrapped tightly. Make sure to bring it back to room temperature before serving for the best texture.
Freezing: For longer storage, wrap the cake slices in plastic wrap and then foil, freezing them for up to 3 months. Thaw overnight in the fridge before enjoying.
Reheating: If you prefer your cake warm, gently reheat slices in the microwave for about 10-15 seconds. Enjoy the delightful flavors of your Earl Grey Lavender Cake with Honey-Lemon Glaze!
Make Ahead Options
Preparing the Earl Grey Lavender Cake with Honey-Lemon Glaze ahead of time is a fantastic way to save valuable minutes on busy days! You can bake the cake up to 3 days in advance; simply wrap it tightly in plastic wrap once completely cool and store at room temperature to maintain its moistness. If you prefer, you can make the honey-lemon glaze up to 24 hours ahead of time; store it in the refrigerator in an airtight container. When you’re ready to serve, allow the glaze to come to room temperature before pouring it over the cake. With these simple make-ahead tips, you’ll have a delightful dessert ready to impress with minimal effort!
Tips for the Best Earl Grey Lavender Cake
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Room Temperature Eggs: Use eggs at room temperature for better emulsion, leading to a fluffier Earl Grey Lavender Cake.
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Don’t Overmix: Gently fold your dry ingredients into the wet—overmixing can result in a dense cake.
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Fresh Ingredients: Always check your baking powder and soda for freshness to ensure a perfect rise in your cake.
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Glaze Consistency: Adjust the honey-lemon glaze with lemon juice gradually, achieving a smooth pourable texture that clings perfectly to the cake.
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Storage Matters: Keep the cake in an airtight container at room temperature to maintain its moistness; enjoy within 3 days for optimal flavor.
What to Serve with Earl Grey Lavender Cake with Honey-Lemon Glaze
Bring warmth and joy to your table with delightful pairings that complement the enchanting flavors of this cake.
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Creamy Mashed Potatoes: Their buttery richness provides a contrast to the cake’s sweetness, offering a satisfying texture. Pair them at brunch for a delightful afternoon spread.
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Fresh Fruit Salad: The vibrant, citrusy notes of a fresh fruit salad brighten the palate, balancing the cake’s floral essence. Consider adding blueberries and strawberries for a touch of color and added sweetness.
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Darjeeling Tea: This light and fragrant tea echoes the Earl Grey notes while providing a calming contrast to the cake’s honey-lemon glaze. Perfect for a cozy afternoon tea setup.
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Chocolate Ganache Tart: A slice of rich, dark ganache balances the lightness of the cake, creating an indulgent dessert duo. Serve them alongside for a delightful variety during dinner parties.
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Lavender Lemonade: A refreshing drink that pairs beautifully with both the cake’s flavor profile and the afternoon tea atmosphere. The floral notes and citrus create a harmonious experience.
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Whipped Cream: A dollop of lightly sweetened whipped cream enhances the cake’s texture and adds a creamy element that pairs beautifully with the tangy glaze.
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Scones with Clotted Cream: Ideal for a luxurious tea time, the flaky texture of scones complements the moist cake while the clotted cream adds a decadently rich touch.
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Sparkling Wine: A glass of light-bodied sparkling wine provides a celebratory fizz that contrasts wonderfully with the cake’s sweetness, making any gathering feel special.
Earl Grey Lavender Cake with Honey-Lemon Glaze Recipe FAQs
How do I select the right Earl Grey tea for this cake?
Absolutely! Look for a quality loose-leaf or bagged Earl Grey tea with a strong bergamot aroma. The floral and citrus notes will enhance the flavor of your cake. If you want a more pronounced floral touch, consider using lavender Earl Grey tea specifically. Experimenting with different brands can yield delightful variations.
What is the best way to store leftover Earl Grey Lavender Cake?
To ensure your cake stays fresh, store it in an airtight container at room temperature for up to 3 days. If you want to enjoy it for a longer period, refrigerate the cake wrapped tightly in plastic wrap. This way, it can last up to a week. Be sure to let it come to room temperature before serving for the best taste!
Can I freeze the Earl Grey Lavender Cake? How do I do it?
Yes, you can! For freezing, slice the cake first, then wrap each slice tightly in plastic wrap followed by aluminum foil. This prevents freezer burn and keeps the cake moist. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and serve at room temperature.
What should I do if my cake doesn’t rise properly?
Very important! If your cake doesn’t rise, check the freshness of your baking powder and baking soda. Old leavening agents can lead to dense cakes. Also, be careful not to overmix the batter, as this can lead to a denser texture. Finally, make sure the oven temperature is set correctly; an oven thermometer can help ensure accuracy.
Is there a vegan alternative for this recipe?
Absolutely! To make a vegan version of the Earl Grey Lavender Cake, replace the large eggs with flax eggs, using 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg. Additionally, substitute buttermilk with a plant-based milk (like almond or soy) mixed with 1 tablespoon of lemon juice or vinegar. The cake will still turn out deliciously moist and packed with flavor!
Can I make modifications for allergies or dietary preferences?
Certainly! If you need a gluten-free option, you can substitute all-purpose flour with a gluten-free flour blend. For a lower sugar option, use coconut sugar or even a sugar substitute like erythritol. Just remember to adjust the wet ingredients accordingly, as these alternatives can sometimes absorb more liquid. Always check for any specific allergies when including substitutes!
Earl Grey Lavender Cake with Honey-Lemon Glaze Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, tea, and salt.
- In a large bowl, whisk the eggs, sugar, and vanilla until thick and smooth. Gradually add oil and buttermilk until combined.
- Fold the dry mixture into the wet mixture gently, mixing until just combined.
- Pour batter into prepared pan, smooth the top, and bake for 25-30 minutes until a toothpick comes out clean.
- Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk honey, lemon zest, and lemon juice in a bowl, then gradually add powdered sugar until smooth.
- Pour the honey-lemon glaze evenly over the cooled cake.
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