Ingredients
Scale
- 1/2 cup softened unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup brewed Earl Grey tea
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup whole milk
- 1 tablespoon lavender buds
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Additional lavender buds for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking dish.
- Whisk together the flour, baking powder, and salt in a mixing bowl.
- Cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the cooled brewed Earl Grey tea and vanilla extract until smooth.
- Gradually add the dry mixture into the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared baking dish and bake for 25 to 30 minutes.
- Prepare the three milk mixture by combining the sweetened condensed milk, evaporated milk, and whole milk. Add the lavender buds and steep for about 15 minutes.
- Cool the cake for about 10 minutes, then poke holes all over the top.
- Pour the milk mixture over the warm cake.
- Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, then spread over the cooled cake.
- Garnish with additional lavender buds and chill for at least 2 hours before serving.
Notes
For a caffeine-free version, substitute herbal tea for Earl Grey. Store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg