Earl Grey Lavender Cake with Honey-Lemon Glaze Delight

A delightful Earl Grey Lavender Cake with Honey-Lemon Glaze, perfect for tea parties or casual desserts.

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Prep Time 15

Cook Time 30

Cooling Time 15

Total Time 1

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 cup Granulated Sugar Adds sweetness and moisture to keep the cake tender.
2 Eggs Use room temperature eggs for better incorporation.
1 teaspoon Vanilla Extract Enhances flavor; almond extract can substitute.
1/2 cup Vegetable Oil Adds moisture; can be replaced with canola oil or melted butter.
1 cup Buttermilk Substitute with whole milk mixed with vinegar or lemon juice if needed.
1 1/2 cups All-Purpose Flour Forms the cake's structure; cake flour can be used for lighter texture.
1 teaspoon Baking Powder Helps the cake rise effectively; check for freshness.
1/2 teaspoon Baking Soda Works with acidity to provide lift; ensure proper storage.
2 tablespoons Lavender Earl Grey Tea (crushed) Infuses the cake with a unique flavor; any Earl Grey variety works.
1/4 teaspoon Salt Balances sweetness; optional but recommended.

For the Honey-Lemon Glaze

1/4 cup Honey Adds sweetness; maple syrup is an alternative.
1 tablespoon Lemon Zest Provides vibrant, citrusy flavor; fresh zest is ideal.
1 cup Powdered Sugar Sweetens and thickens the glaze; no specific substitutes mentioned.
2 tablespoons Fresh Lemon Juice Adjusts glaze consistency; orange juice can be a twist.

Equipment

8-inch cake pan
medium bowl
Large bowl
whisk
Measuring Cups
measuring spoons

Method

Preparation

Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan, lining the bottom with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, crushed tea, and salt. Set aside.
In a large bowl, beat together eggs, sugar, and vanilla until thick and smooth, then mix in oil and buttermilk.
Gently fold in the dry ingredients, stirring until just combined, leaving the batter slightly lumpy.
Pour the batter into the prepared pan, drop gently to release air bubbles, and smooth the top.
Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in the pan for 15 minutes.
Whisk together honey, lemon zest, and lemon juice, then gradually mix in powdered sugar to desired consistency.
Once cooled, glaze the cake generously, allowing it to drizzle down the sides.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Ensure baking powder and soda are fresh for optimal rise. Avoid overmixing for fluffy texture. Let cool completely before glazing.

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