Lavender Lady Grey Tea Cake

Yield 1 cake

 

Lady Grey Lavender Cream

½ cup milk of choice

2 Lady Grey tea bags 

1 tablespoon dried culinary lavender

Cake

1 ⅓ cups all-purpose flour

½ tsp salt

1 tsp baking powder

½ cup butter softened

1 cup granulated sugar

3 large eggs room temperature

1 teaspoon vanilla

Filling

3/4 cup raspberry jam at room temperature

Lavender Frosting

1/4 cup milk of choice

1-tablespoon dried culinary lavender

1-cup butter

1 cups confectioner’s sugar

1-teaspoon vanilla extract

12 blueberries, mashed, optional

 

 

Lady Grey Tea-Lavender-Milk infusion

1. Warm milk in a saucepan, then add the tea bags and stir in the dried culinary lavender. Remove from heat and steep for 25 minutes.

2. Discard tea bags and strain lavender through a sieve, discarding the lavender. Bring to room temperature.  

3. ​

1. Preheat oven to 350℉. Spray 8 or 9”cake pan with baking spray. You may also use a bundt pan.

2. Sift together flour, salt, and baking powder and set aside.

3. Cream butter and sugar until thoroughly mixed. Add eggs, one at a time, and vanilla extract. Beat until combined, scraping sides of the bowl as necessary. Add in flour mixture, then  add milk mixture.

4. Pour batter into cake pan. Smooth top as needed.

5. Bake for 40 minutes or until toothpick placed into center of cake comes out clean. Cool then reverse onto rack. Run knife around the edge of the pan and tap pan before turning over to help release cake from pan.

Frosting and Filling

1. Remove raspberry jam from refrigerator and bring to room temperature.

2. Add milk to a saucepan. Bring milk to a simmer, stirring constantly. Remove from heat and add dried culinary lavender. Cover pan and steep for about 15 minutes.

3. Strain milk in a sieve over a small bowl, pressing lavender buds to remove all liquid. Remove lavender buds and reserve. Cool.

4. Cream butter until creamy and light. Cream by hand or in a mixer.

5. Add confectioner’s sugar a little at a time to fully incorporate before adding more sugar.

6. Add lavender milk and vanilla extract. Mix until fully combined and smooth. Scrape down sides to use all the ingredients.

7. Add blueberries, if using, and mix thoroughly.

Assembly

1. Cut cake in half to create 2 layers.

2. Spread the bottom layer with the raspberry jam, keeping a border of about 1/4 “ from the edges to keep jam from running over.

3. Place the top on the cake. Frost the top and sides.

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Note: Use only culinary lavender.

 

Expandthetable suggestions

Mini cake pans: Don’t want a whole cake? Use 4” or 5” or 6” pans great for buffets, children’s parties or portion control! Make several and freeze the rest.

Dairy Free: Use a dairy free margarine in place of butter and a non-dairy milk for cake and frosting.

Lower the sugar: Use Stevia or another sugar substitute for cake and frosting, following package instructions for conversion from sugar.