Few Sunday morning traditions stick in my head as well as that of a piping hot bundt cake coming out of the oven and waiting to be frosted. Usually the cake would stick in the pan and, followed by a few expressive words from my mother, the pieces would be delicately carved out and put back together like a puzzle. It was nothing that a generous amount of frosting couldn’t fix, and I was all the more glad for the additional frosting.
As you prepare your cup of tea this afternoon, take a look at a recipe that is tea infused from top to bottom. You may be inspired to stir up a new tradition in your own Sunday morning routine.
Earl Grey Tea Bundt Cake with Lavender Icing
(This recipe is inspired by Le Jus D’Orange.)
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 Tbsp. Earl Grey tea in a mesh strainer or tea bag
- 1 cup + 2 tbsp unsalted butter at room temp
- 1 ½ cups granulated sugar
- 1 Tbsp. vanilla extract
- 4 large eggs
- 1 cup buttermilk (or 1 cup milk with 1 tbsp lemon)
Directions
- Infuse buttermilk (or milk) with Earl Grey tea. Heat milk until it is just boiling, add tea leaves, and steep for 10 minutes. Let it cool, then add lemon juice (optional substitute for buttermilk).
- Preheat oven to 350°. Grease bundt pan generously and dust with flour.
- Sift together flour, baking powder, baking soda, and salt.
- Cream together butter and sugar until pale and fluffy, about 5 minutes.
- Add in extract and beat until well-incorporated, about 1-2 minutes.
- Add in eggs, one at a time, making sure the egg is well incorporated after each addition.
- Add 1/3 of the flour mixture and mix. Add 1/2 of buttermilk and mix. Add another 1/3 of flour. Add the remaining 1/2 of buttermilk. Then add the remaining flour. After each addition, mix until just combined. Do not over mix.
- Pour batter evenly into the pan. Lightly tap it against a surface to remove any air bubbles.
- Bake for one hour, until inserted toothpick comes out clean. Invert onto a wire rack and cool for another hour.
- Drizzle lavender honey icing on completely cooled cake.
Lavender Honey Icing
Ingredients
- 1 cup powdered sugar
- 1 tsp. vanilla extract
- 1 Tbsp. honey
- 1 tsp. ground lavender herbal tea
- 1-2 Tbsp. milk
Directions
- Heat milk in microwave for 30 seconds. Add lavender. Steep for 10 minutes. Strain.
- Whisk in sugar, vanilla extract, and honey.
- Drizzle on cooled cake.
Enjoy!
