Print

London Fog Cake Recipe

Print Recipe

★★★★★

4.5 from 128 reviews

A delicate and fragrant London Fog Cake infused with Earl Grey tea, delivering subtle floral and citrus notes combined with a moist, tender crumb. Perfect for tea lovers seeking a unique dessert.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • ¾ cup whole milk
  • 3 Earl Grey tea bags or 3 tablespoons loose leaf Earl Grey tea
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Earl Grey Milk: In a small saucepan, gently heat the milk until just warm. Add the Earl Grey tea bags or loose tea, steeping for 10 minutes to infuse the milk with the tea’s delicate bergamot flavor. Remove the tea bags or strain out the leaves and allow the tea-infused milk to cool to room temperature.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk together to ensure even distribution.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 4 to 5 minutes.
  4. Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure proper incorporation and a smooth batter.
  5. Incorporate Dry Ingredients and Tea-Infused Milk: Alternately add the dry ingredients and the cooled Earl Grey milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition until just combined to avoid over-mixing and ensure a tender cake crumb. Stir in vanilla extract.
  6. Prepare Baking Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
  7. Bake the Cake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve alone or with a light dusting of powdered sugar or a simple glaze if desired.

Notes

  • For a stronger Earl Grey flavor, use an additional tea bag or steep the tea longer.
  • You may substitute whole milk with almond or oat milk for a dairy-free option, though this may slightly alter the texture.
  • Ensure the tea-infused milk is cooled before mixing in to prevent curdling of the batter.
  • Storage: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This cake pairs wonderfully with a cup of hot Earl Grey or your favorite black tea.

Keywords: London Fog Cake, Earl Grey Cake, Tea Infused Cake, British Dessert, Earl Grey Tea Recipe

Find it online: https://cookwithyana.com/london-fog-cake-recipe/