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London Fog Cake


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  • Author: Rachel Lawson
  • Total Time: 50 minutes
  • Yield: Approximately 12 servings 1x

Description

Experience the cozy embrace of London Fog Cake, a delightful dessert that combines the aromatic flavors of Earl Grey tea, creamy vanilla, and subtle lavender. This beautifully layered cake is perfect for any occasion, whether it’s a birthday celebration or an afternoon treat. Each bite offers a nostalgic flavor reminiscent of your favorite café moment. Bake this cake to impress your guests and fill your kitchen with irresistible aromas!


Ingredients

Scale
  • 2 cups cake flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter (softened)
  • 3 large eggs
  • 1 cup whole milk (or almond milk)
  • 2 Earl Grey tea bags
  • 2 tsp baking powder
  • 1 tbsp dried lavender buds (culinary grade)
  • 2 tsp vanilla extract
  • Pinch of salt
  • 1 cup powdered sugar (for frosting)
  • 1/2 cup heavy cream (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Steep Earl Grey tea bags in hot water for about 5 minutes; set aside to cool.
  3. In a bowl, whisk together cake flour, baking powder, lavender buds, and salt.
  4. In a large bowl, beat softened butter and granulated sugar until light and fluffy.
  5. Add eggs one at a time, then mix in vanilla extract.
  6. Gradually add brewed tea to the butter mixture alternating with dry ingredients until just combined.
  7. Divide batter between prepared pans and bake for 25-30 minutes or until golden brown.
  8. Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
  9. For frosting, whip heavy cream and gradually add powdered sugar until smooth.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Nutrition

  • Serving Size: 1 slice (approx. 100g)
  • Calories: 360
  • Sugar: 32g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: <1g
  • Protein: 4g
  • Cholesterol: 75mg