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London Fog Cake

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A delightful cake inspired by the flavors of Earl Grey tea and lavender, topped with creamy buttercream frosting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk (or dairy-free alternative)
  • 4 Earl Grey tea bags
  • 1 tablespoon culinary lavender
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 tablespoons heavy cream

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a saucepan, warm the milk and steep the Earl Grey tea bags and culinary lavender for about 10 minutes.
  3. Cream together the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Whisk together flour, baking powder, and salt in another bowl. Gradually add to the butter mixture alternating with the flavored milk.
  6. Divide the batter between the prepared pans and smooth the tops.
  7. Bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. For the buttercream, beat together softened butter, powdered sugar, and heavy cream until smooth and fluffy.
  10. Frost the cooled cakes and decorate with additional lavender if desired.

Notes

Store leftovers in an airtight container in the fridge for up to a week.

Nutrition

Find it online: https://us.recipesfood.org/london-fog-cake/

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