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London Fog Cake

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A delightful cake combining the soothing flavors of Earl Grey tea and lavender, perfect for tea parties and special occasions.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsalted butter, softened, divided
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 4 Earl Grey tea bags
  • 1 tsp dried culinary lavender buds
  • 3 cups powdered sugar
  • 2 tbsp whole milk (for frosting)
  • 1/2 tsp vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and line two 8-inch cake pans with parchment paper.
  2. Infuse the milk by heating it in a small saucepan until it steams, then remove from heat and steep with tea bags and lavender for 5 minutes.
  3. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  4. Cream 1/2 cup of the softened butter with the granulated sugar until light and fluffy.
  5. Incorporate the eggs one at a time, mixing thoroughly after each addition, then mix in the sour cream and vanilla extract.
  6. Combine the dry ingredients and the tea-infused milk with the butter mixture, alternating them, beginning and ending with the dry ingredients.
  7. Bake the batter in prepared pans for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the frosting by beating the remaining butter until smooth, then gradually adding powdered sugar, milk, and vanilla extract until light and fluffy.
  10. Frost the cooled cakes with frosting between the layers and on top and sides to your desired style.

Notes

Serve with Earl Grey tea or sparkling lemonade, and store leftovers in an airtight container.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/london-fog-cake/

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