London Fog Cake

By Tasty · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Line a 9-inch square pan with parchment.
2. Crush the tea and lavender with a mortar and pestle until coarsely ground. Sift through a fine strainer into the flour mixture, discarding solids.
3. Whisk the all-purpose flour, cake flour, baking powder, salt and baking soda together.
4. Beat the granulated sugar and butter until fluffy, about 2 minutes. Add the eggs, milk and vanilla, then beat on low about 2 minutes until combined.
5. Add the flour mixture and beat on medium about 2 minutes until no dry bits remain. Pour into the pan.
6. Bake about 45 minutes, until golden and a toothpick comes out clean. Cool on a wire rack for about 1 hour.
7. Make the tea soak: simmer the milk, tea and lavender, then steep off the heat for 15 minutes. Strain, discard solids, and whisk in the condensed milk until dissolved.
8. Make the frosting: beat the butter on medium-high about 4 minutes until fluffy and pale, then set aside. Beat the cream cheese until fluffy, about 3 minutes, then add powdered sugar, tea, vanilla and the whipped butter and beat about 2 minutes. Refrigerate.
9. Level the cooled cake by slicing off the top 1/2 inch. Return it to the pan, poke holes 1 inch apart all the way through, and pour the tea soak evenly over the top.
10. Spread the frosting 1/2 to 1 inch thick over the top, frost the sides if you like, and serve immediately or refrigerate up to 3 days.

Summarized from Tasty's video. Watch it for the details.

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