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Perfect Lavender Earl Grey Bundt Cake Recipe with Easy Honey Glaze

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A delicate and flavorful bundt cake infused with Earl Grey tea and culinary lavender, topped with a simple honey glaze. Perfect for afternoon tea or brunch, this cake balances floral and citrus notes with a tender crumb.

Ingredients

Scale
  • 2 1/2 cups (320 grams) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 3/4 cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk, warmed slightly
  • 4 Earl Grey tea bags
  • 1 tablespoon culinary lavender, dried and finely ground
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (113 grams) honey
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon warm water

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter and flour, tapping out the excess.
  2. Warm the milk gently until about 110°F (43°C). Add the 4 Earl Grey tea bags and steep for 5 minutes. Remove tea bags, squeezing out liquid, and set milk aside to cool slightly.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes with an electric mixer on medium speed.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract and finely ground culinary lavender.
  6. In a separate bowl, sift together flour, baking powder, and salt.
  7. Add dry ingredients to the butter mixture in three parts, alternating with the brewed Earl Grey milk in two parts, starting and ending with dry ingredients. Mix each addition just until combined.
  8. Pour batter evenly into the prepared bundt pan and smooth the top.
  9. Bake for 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean. Check at 50 minutes to avoid overbaking.
  10. Cool the cake in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
  11. Whisk together honey, fresh lemon juice, and warm water until smooth and pourable to make the glaze.
  12. Drizzle the glaze over the cooled cake and let it set for about 10 minutes before slicing.

Notes

Steep the Earl Grey tea in warm milk (not boiling) for 5 minutes to avoid bitterness. Use culinary-grade lavender to prevent overpowering bitterness. Grease and flour the bundt pan thoroughly to prevent sticking. Check cake doneness starting at 50 minutes with a toothpick. Let the cake cool before glazing to prevent glaze from melting off. For gluten-free, substitute flour with a 1-to-1 gluten-free blend and ensure baking powder is gluten-free. For dairy-free, use almond or oat milk and coconut oil instead of butter.

Nutrition

Keywords: lavender bundt cake, Earl Grey cake, honey glaze, floral cake, afternoon tea cake, easy bundt cake, tea-infused cake

Find it online: https://flurpchef.com/perfect-lavender-earl-grey-bundt-cake-recipe-with-easy-honey-glaze/