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Perfect Lavender Earl Grey Bundt Cake with Honey Glaze

lavender earl grey bundt cake - featured image
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A light and tender bundt cake infused with earl grey tea and culinary lavender, finished with a subtle honey glaze. Perfect for tea time or brunch, this cake offers a delicate floral flavor and moist crumb.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226 grams) unsalted butter, softened
  • 1 ⅓ cups (270 grams) granulated sugar
  • 3 large eggs, room temperature
  • ¾ cup (180 ml) whole milk, warmed
  • 2 tablespoons loose leaf earl grey tea leaves, finely ground or steeped in milk
  • 1 tablespoon culinary lavender buds, finely chopped
  • 1 teaspoon vanilla extract
  • Honey glaze:
  • ¼ cup (85 grams) honey
  • 2 tablespoons unsalted butter
  • 1 tablespoon hot water

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or nonstick spray and lightly dust with flour to prevent sticking.
  2. Warm the milk in a small saucepan. Add the 2 tablespoons of loose-leaf earl grey tea leaves, heat gently until just about to simmer (around 180°F or 82°C). Remove from heat and steep for 10 minutes. Strain the tea leaves and set the infused milk aside to cool slightly.
  3. In a medium bowl, whisk together the flour, baking powder, salt, and finely chopped culinary lavender buds. Set aside.
  4. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
  5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  6. Alternate adding the dry ingredient mixture and the steeped earl grey milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently on low speed just until combined after each addition.
  7. Pour the batter into the prepared bundt pan. Use a spatula to scrape down the sides and level the batter. Tap the pan lightly on the counter to release any air bubbles.
  8. Bake in the center of the oven for 45-50 minutes. Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Prepare the honey glaze by melting the butter with honey and hot water in a small saucepan. Stir until smooth and glossy. Let cool for 5 minutes until slightly thickened but pourable.
  11. Drizzle the honey glaze evenly over the cooled bundt cake.

Notes

Use culinary-grade lavender buds sparingly to avoid bitterness. Steep tea in warm milk gently to extract flavor without bitterness. Let cake cool completely before glazing to prevent glaze from melting off. For gluten-free, use a 1:1 gluten-free flour blend and add xanthan gum if needed. Vegan adaptations include using vegan margarine, flax eggs, and plant-based milk.

Nutrition

Keywords: lavender cake, earl grey cake, bundt cake, honey glaze, floral cake, tea cake, easy dessert, brunch cake

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