Earl Grey Lemon Drizzle Cake with Lavender Glaze

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 4 tablespoons Earl Grey tea leaves, ground
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 large eggs, room temperature
• 1 cup milk
• 1 tablespoon lemon zest

• 1 cup lemon juice, freshly squeezed
• 1 cup granulated sugar

• 1 cup powdered sugar, sifted
• 2 tablespoons milk
• 1 teaspoon culinary lavender, dried and finely chopped

Method

1. 01
   Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper.
2. 02
   In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-5 minutes.
3. 03
   Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest.
4. 04
   In a separate bowl, whisk together the flour, ground Earl Grey tea, baking powder, and salt.
5. 05
   Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. 06
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 07
   Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
8. 08
   While the cake bakes, prepare the lemon drizzle by mixing the lemon juice and sugar. Set aside.
9. 09
   Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Poke holes all over the cake with a skewer and pour the lemon drizzle over it. Allow to cool completely.
10. 10
    For the lavender glaze, combine the powdered sugar, milk, and chopped lavender in a bowl. Stir until smooth.
11. 11
    Drizzle the lavender glaze over the cooled cake and let it set before serving.