Lavender and Earl Grey Tea Cake

Ingredients

All-purpose flour

2 cups

Baking powder

2 teaspoons

Salt

1/2 teaspoon

Unsalted butter

1/2 cup, softened

Granulated sugar

1 cup

Eggs

3 large

Earl Grey tea bags

2 bags

Milk

1 cup

Lavender buds

2 tablespoons, dried

Powdered sugar

for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. In a separate large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Cut open the Earl Grey tea bags and add the loose tea leaves to the butter mixture. Mix until the tea is evenly distributed.
6. In a small saucepan, heat the milk over medium heat until hot but not boiling. Remove from heat and add the dried lavender buds. Cover and let steep for 5 minutes, then strain out the lavender using a fine mesh sieve.
7. Gradually alternate adding the flour mixture and the lavender-infused milk to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
11. Once cooled, dust the top of the cake with powdered sugar before slicing and serving.