Earl Grey Tea Cake Recipe

Name: Earl Grey Tea Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SPONGE CAKE:; 1/2 pounds, 7/8 ounces, weight Self-Rising Flour; 1 teaspoon Baking Powder; 1/2 pounds, 7/8 ounces, weight Super Fine Sugar; 1/2 pounds, 7/8 ounces, weight Unsalted Butter, Softened To Room Temperature; 5 whole Eggs At Room Temperature; 1 teaspoon Vanilla Extract; 1 bag (Individual Size) Earl Grey Tea, Cut Open To Just Use The Leaves; 1 teaspoon Fresh Lemon Zest; 1 teaspoon Ground Lavender; 1/4 cups Milk; FOR THE EARL GREY SYRUP:; 1/2 cups Water; 1/2 cups Super Fine Sugar; 1 bag (Individual Size) Earl Grey Tea; 1 dash Vanilla Extract; FOR THE WHIPPED CREAM AND ASSEMBLY:; 16 ounces, fluid Heavy Whipping Cream; 2 Tablespoons Super Fine Sugar; 2-1/2 teaspoons Fresh Lemon Zest; 1 teaspoon Ground Lavender, For Sprinkling On Top

Servings: persons

FOR THE SPONGE CAKE:
1/2 pounds, 7/8 ounces, weight Self-Rising Flour
1 teaspoon Baking Powder
1/2 pounds, 7/8 ounces, weight Super Fine Sugar
1/2 pounds, 7/8 ounces, weight Unsalted Butter, Softened To Room Temperature
5 whole Eggs At Room Temperature
1 teaspoon Vanilla Extract
1 bag (Individual Size) Earl Grey Tea, Cut Open To Just Use The Leaves
1 teaspoon Fresh Lemon Zest
1 teaspoon Ground Lavender
1/4 cups Milk
FOR THE EARL GREY SYRUP:
1/2 cups Water
1/2 cups Super Fine Sugar
1 bag (Individual Size) Earl Grey Tea
1 dash Vanilla Extract
FOR THE WHIPPED CREAM AND ASSEMBLY:
16 ounces, fluid Heavy Whipping Cream
2 Tablespoons Super Fine Sugar
2-1/2 teaspoons Fresh Lemon Zest
1 teaspoon Ground Lavender, For Sprinkling On Top

1
Preheat oven to 320u00b0F and line two 9-inch cake pans with parchment. Spray the cake pans well with unflavored cooking spray.
2
Combine flour and baking powder in a bowl and set it aside. Set up a stand mixer and fit it with the whisk attachment. Combine the sugar and butter in its bowl and beat them together until fluffy. Add in the eggs one at a time, followed by the vanilla. Let it all get whipped up on a higher speed for a minute, then turn off the mixer. Pour the dry ingredients into the bowl through a fine mesh strainer so that it is very fine and light. Fold it in with a spatula.
3
Fold in the lemon zest, lavender and the milk to moisten it. Divide the batter evenly among the prepared cake pans and bake the layers for 25 to 30 minutes. Do not open the oven door or turn on the light until 25 minutes in to check them. Let them cool completely.
4
While the cakes bake and cool, make the syrup. Combine the water, sugar, tea bag and vanilla in a small saucepan and heat it over medium high heat. Let it come to a gentle boil while you stir it. Once it starts to coat the spoon and thickens into a syrup, take it off the heat to cool. Then make the whipped cream. Combine the heavy cream, sugar and 1 teaspoon of the lemon zest in a mixing bowl and use a hand mixer to whip it up into stiff peaks. It should be airy but not runny at all. Then it is time to assemble this baby!
5
Place the first layer flat side up on a cake plate and poke holes all over it. Drizzle in half the syrup to soak into the sponge. Then spread half the whipped cream on it evenly. Place the second layer on flat side down. Poke holes and drizzle the remaining syrup into the sponge. Spread the remaining whipped cream on top, then sprinkle the remaining lemon zest and the ground lavender on top. You could also decorate with lemon wedges or candies lemon peel! Serve and enjoy. It also keeps for 2 days covered in the refrigerator!

1629

kcal

Calories

100

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE SPONGE CAKE:, 1/2 pounds, 7/8 ounces, weight Self-Rising Flour, 1 teaspoon Baking Powder, 1/2 pounds, 7/8 ounces, weight Super Fine Sugar, and more.

Yes, Earl Grey Tea Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Earl Grey Tea Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions