Description
Experience the perfect harmony of Earl Grey tea and zesty lemon in this moist and fluffy cake, topped with a creamy lemon buttercream frosting. Ideal for any celebration, this delightful treat will leave your taste buds wanting more.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon Earl Grey tea leaves (finely crushed)
- 1 cup buttermilk
- Zest of 2 lemons
- Juice of 1 lemon
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons lemon juice (for frosting)
- 1 tablespoon lemon zest (for frosting)
- 1–2 tablespoons heavy cream (optional, for consistency)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for about 3-5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Stir in the vanilla extract and finely crushed Earl Grey tea leaves.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting with a third of the dry ingredients, mixing until just combined, then adding half of the buttermilk. Repeat this process, ending with the dry ingredients.
- Fold in the lemon zest and lemon juice.
- Grease and flour two 9-inch round cake pans, using parchment paper on the bottom for easy removal.
- Divide the batter evenly between the two prepared pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
- In a large mixing bowl, beat the softened butter with an electric mixer until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Once the sugar is incorporated, add the lemon juice and lemon zest. Beat on medium speed until the frosting is light and fluffy, about 3-5 minutes.
- If the frosting is too thick, add a tablespoon of heavy cream at a time until you reach your desired consistency.
Notes
- Ensure all ingredients are at room temperature for the best results.
- You can adjust the amount of lemon juice in the frosting to suit your taste preference.
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes