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London Fog Cake

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A delightful cake infused with the comforting flavors of Earl Grey tea and lavender, perfect for gatherings or a quiet afternoon at home.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 4 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 2 teaspoons Earl Grey tea leaves
  • 1 tablespoon dried lavender
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2 tablespoons milk (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Infuse the milk in a small saucepan until warm, then steep the Earl Grey tea leaves and dried lavender for about 10 minutes. Strain and let it cool.
  3. Cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  4. Add the cooled tea infusion and vanilla extract, stirring gently to combine.
  5. Whisk together the flour, baking powder, and salt in another bowl.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
  7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  8. Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  10. For the frosting, beat the butter until creamy, then gradually add powdered sugar and milk until fluffy. Mix in the vanilla extract. Frost the top of one cake layer, place the second layer on top, and frost the top and sides.

Notes

Serve this cake at tea time, pair it with Earl Grey or coffee, and add a fresh sprig of lavender for decoration. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.

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