Description

If you adore a comforting cup of Earl Grey tea, this London Fog Cake will be your new favorite treat. Infused with the floral-citrusy essence of bergamot and topped with a delicate lavender glaze, this cake transforms a beloved tea-time beverage into a stunning, flavorful dessert. Perfect for a quick breakfast, easy dinner dessert, or a unique twist on afternoon tea, this easy recipe offers an elegant slice of calm in every bite. With its soft crumb, rich vanilla undertone, and graceful presentation, it’s a standout among breakfast ideas, dinner ideas, and food ideas in general. Whether you’re entertaining or just indulging in something beautiful, the London Fog Cake delivers.

Ingredients

3/4 cup whole milk (or unsweetened dairy-free alternative)
2 Earl Grey tea bags or 2 tsp loose-leaf Earl Grey
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (or vegan butter), softened
3/4 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
For the glaze:
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1/4 tsp culinary lavender (optional)
- Purple food coloring (optional)

Instructions

Heat milk until steaming, then steep Earl Grey tea for 10 minutes. Let cool.
Preheat oven to 350°F (175°C). Grease and line a loaf or 8×8 pan.
Whisk together flour, baking powder, and salt in a medium bowl.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Slowly add the cooled tea-infused milk while mixing on low.
Fold in dry ingredients until just combined.
Pour batter into prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Cool completely before glazing.
For the glaze: whisk powdered sugar with milk, lavender, and food coloring until smooth and thick.
Drizzle glaze over cooled cake. Garnish with tea leaves or edible flowers if desired.

Prep Time: 20 minutes
Cook Time: 30 minutes