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London Fog Cake with Earl Grey and Vanilla

A fragrant, moist cake inspired by the classic London Fog latte, infused with Earl Grey tea, vanilla, and topped with a light lavender glaze.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Cake Batter
  • 1 cup whole milk for Earl Grey infusion
  • 3 Earl Grey tea bags or 3 tsp loose leaf
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
  • 0.5 cup milk use Earl Grey infused milk
  • 1 lemon zest only, optional
Lavender Vanilla Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract
  • 0.25 tsp dried culinary lavender optional

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
  2. Heat 1 cup of milk until steaming, then steep Earl Grey tea bags for 10 minutes. Remove tea bags and cool slightly.
  3. Whisk together flour, baking powder, baking soda, and salt.
  4. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla and lemon zest.
  5. Alternate adding dry ingredients and sour cream to the butter mixture, mixing gently. Add infused milk and blend until smooth.
  6. Pour batter into prepared loaf pan and bake for 45–55 minutes until a toothpick comes out clean.
  7. Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Whisk powdered sugar, milk, vanilla, and lavender until smooth. Drizzle over cooled cake and let set before slicing.

Notes

For stronger tea flavor, use 4 tea bags or steep longer but avoid bitterness. Store in an airtight container.