If you love the comforting aroma and flavor of a London Fog tea, then this London Fog Cake recipe is going to be your new favorite dessert. Combining the subtle bergamot notes of Earl Grey tea with a luscious vanilla cream glaze, this cake is moist, fragrant, and perfect for any occasion.
Whether you’re hosting a tea party or simply craving a unique cake to enjoy with your afternoon tea, this London Fog Cake brings all the cozy vibes right to your kitchen. You’ll find the recipe straightforward and the results impressive every time.
Why You’ll Love This Recipe
- Infused with Earl Grey tea for a delicate, aromatic flavor.
- Moist and tender crumb thanks to brewed tea in the batter.
- Vanilla cream glaze adds a smooth, sweet finish.
- Perfect balance of citrus and floral notes for a sophisticated dessert.
- Great for tea parties, brunches, or special occasions.
Ingredients
Gather these quality ingredients to create your London Fog Cake with a smooth vanilla glaze.
- 1 cup whole milk
- 2 Earl Grey tea bags
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 tablespoon dried culinary lavender (optional, for garnish)
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
- Servings: 10
- Calories: Approximately 320 per serving
How to Make London Fog Cake – In Bloom Bakery
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan. Line it with parchment paper for easy removal.
- Heat the milk in a small saucepan until nearly boiling, remove from heat, and steep the Earl Grey tea bags for 10 minutes. Remove tea bags and let the milk cool to room temperature.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and the cooled tea-infused milk to the butter mixture, beginning and ending with the dry ingredients. Fold in the sour cream until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the vanilla glaze by whisking together 1 1/2 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth and pourable.
- Once the cake is completely cool, drizzle the glaze over the top and sprinkle with dried culinary lavender for a lovely floral touch.
Tips for the Best Results
- Make sure the tea-infused milk is cooled before adding to avoid curdling the batter.
- Use high-quality Earl Grey tea for the best citrus and bergamot flavor.
- Don’t overmix the batter to keep the cake light and tender.
- Allow the cake to cool fully before glazing to prevent the glaze from melting off.
- If you don’t have dried lavender, a light sprinkle of finely grated lemon zest also pairs beautifully with this cake.
Storage and Reheating
Store your London Fog Cake tightly wrapped or in an airtight container in the refrigerator for up to 4 days to keep it fresh and moist. This helps preserve the delicate tea flavors without drying out the crumb.
You can also freeze the cake for up to 2 months. When ready to enjoy, thaw it overnight in the fridge and bring to room temperature before serving. Reheat slices gently in the microwave for 10-15 seconds if desired.
Frequently Asked Questions
Can I use loose leaf Earl Grey tea instead of tea bags?
Absolutely! Use about 2 tablespoons of loose leaf Earl Grey steeped in the warm milk and strain well before adding to the batter to avoid any leaves in the cake.
Is it possible to make this cake dairy-free?
Yes, substitute the whole milk with almond or oat milk, and replace butter with a plant-based margarine. The sour cream can be swapped with coconut yogurt for a similar tang.
How long does the London Fog Cake last?
This cake stays fresh for about 4 days refrigerated. Beyond that, freezing is your best option to maintain freshness and flavor.
Can I make this cake into cupcakes?
Definitely! Use a muffin tin lined with paper cups and bake at 350°F for about 18-22 minutes. Check doneness with a toothpick to avoid overbaking.
