Name: Earl Grey Lavender Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: British
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 2 Earl Grey tea bags or 1 tbsp loose leaf Earl Grey tea; 1 tsp dried culinary lavender; 1/2 cup milk or buttermilk; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; For the glaze (optional): 1 cup powdered sugar + 1–2 tbsp lemon juice or milk; Optional garnish: extra lavender buds or crushed Earl Grey tea leaves

Earl Grey Lavender Cake is a delicate, aromatic dessert infused with floral notes of dried lavender and the citrusy depth of Earl Grey tea. This elegant cake has a soft, moist crumb and a fragrant flavor that’s perfect for afternoon tea, brunch, or any time I want to bake something truly unique and beautiful. I love how the flavors balance between subtle and bold, making each bite feel special.

Why You’ll Love This Recipe

I love how this cake transforms everyday ingredients into something calming and refined. The Earl Grey adds a smooth bergamot flavor that pairs beautifully with the floral hint of lavender. It’s not too sweet, making it perfect for pairing with tea or coffee. Whether I frost it with a light glaze or a fluffy buttercream, this cake always feels like a treat I made just for myself—or to impress guests with something a little different. Earl Grey Lavender Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

All-purpose flour
Baking powder
Salt
Earl Grey tea (loose leaf or tea bags)
Dried culinary lavender
Milk or buttermilk
Unsalted butter, softened
Granulated sugar
Eggs
Vanilla extract

For the glaze or frosting (optional):

Powdered sugar
Lemon juice or milk
Optional: lavender buds or Earl Grey tea leaves for garnish

Directions

I preheat the oven to 350°F (175°C) and grease a loaf pan, round pan, or line cupcake tins, depending on what I’m baking.
I steep the milk with Earl Grey tea and dried lavender in a small saucepan. I heat it just until steaming, then let it steep for 10–15 minutes, strain, and cool.
In a bowl, I whisk together the flour, baking powder, and salt.
In another bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs one at a time, then stir in vanilla.
I add the dry ingredients in parts, alternating with the cooled infused milk, and mix until just combined.
I pour the batter into the prepared pan and bake for 30–40 minutes (or 18–22 minutes for cupcakes), until a toothpick comes out clean.
I let it cool completely before glazing or frosting.
For the glaze, I whisk powdered sugar with lemon juice or milk until smooth and drizzle over the cooled cake.

Servings and timing

This recipe makes 8–10 slices (or about 12 cupcakes). It takes about 20 minutes to prep and 30–40 minutes to bake—ready in about 1 hour total. Earl Grey Lavender Cake

Variations

I make it into a layer cake and fill it with lavender buttercream for a stunning presentation.
Sometimes I add a touch of lemon zest to the batter for a citrusy lift.
I use almond milk or oat milk for a dairy-free version.
For more lavender flavor, I add a drop of lavender extract—but carefully, as it can be overpowering.
I use a bundt pan and finish it with a lavender-lemon glaze for a more dramatic look.

storage/reheating

I store the cake covered at room temperature for up to 3 days or in the fridge for up to 5. It freezes well—unfrosted or glazed—wrapped tightly in plastic and foil. I thaw it at room temperature before serving.

FAQs

Can I use tea bags instead of loose tea?

Yes. I usually use 2–3 tea bags for the milk infusion if I don’t have loose leaf.

What kind of lavender should I use?

Only use dried culinary lavender. Regular decorative lavender isn’t safe for eating and can taste soapy.

Can I skip the lavender?

Absolutely. The Earl Grey flavor stands on its own, and the cake is still delicious without the floral notes.

What frosting goes best with this cake?

I love a simple lemon glaze or a whipped vanilla or lavender buttercream. Cream cheese frosting also works if I want something richer.

Is this cake overly floral?

Not at all—if I keep the lavender balanced. It adds a hint of fragrance without being overpowering, especially when paired with the tea.

Conclusion

Earl Grey Lavender Cake is one of my favorite ways to bring elegance and calm into my kitchen. It’s floral, flavorful, and perfect for tea time or special occasions. Whether I’m serving it glazed, frosted, or simply dusted with sugar, it always feels like a treat worth slowing down for. If I want a cake that’s as pretty as it is delicious, this one never disappoints.