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To make a delightful London Fog Cake, gather these ingredients: - 2 cups all-purpose flour - 1 ½ cups granulated sugar - ½ cup unsalted butter, softened to room temperature - 1 cup whole milk - 4 large eggs, at room temperature - 2 tablespoons loose Earl Grey tea leaves (or 2 tea bags) - 1 tablespoon pure vanilla extract - 1 tablespoon baking powder - ½ teaspoon fine salt - Zest of 1 lemon - 1 cup heavy whipping cream - 2 tablespoons powdered sugar (for the whipped cream) - 1 teaspoon pure vanilla extract (for the whipped cream) You can swap some ingredients if needed: - For gluten-free, use a 1:1 gluten-free flour blend. - Replace granulated sugar with coconut sugar for a different flavor. - Use coconut oil instead of butter for a dairy-free option. - Almond milk or oat milk can substitute whole milk. - You can use any other tea, like chai or green, for a twist. To create this cake, you will need: - Two 9-inch round cake pans - Electric mixer - Large mixing bowl - Small saucepan - Sifter or fine-mesh strainer - Mixing spoons or spatula - Wire rack for cooling Finding the right tools makes baking easier and more fun! For the full recipe, refer back to the beginning. Enjoy your baking adventure! Start by gathering your ingredients. You will need flour, sugar, butter, eggs, and more. Preheat your oven to 350°F (175°C). Get two 9-inch round cake pans ready by greasing them and dusting with flour. This helps the cake come out easily after baking. 1. Infuse the Milk: Heat the milk in a small saucepan. Stop when it steams but does not boil. Stir in the Earl Grey tea leaves. Cover it and let it steep for 10 minutes. Strain out the tea leaves and let the milk cool. 2. Make the Batter: In a bowl, cream the softened butter and granulated sugar. Use an electric mixer for about 3-4 minutes. The mix should be light and fluffy. 3. Combine Wet Ingredients: Add eggs one by one. Mix well after each addition. Stir in the vanilla and lemon zest until it is smooth. 4. Mix Dry Ingredients: In another bowl, sift together the flour, baking powder, and salt. This helps to combine them well. 5. Combine Mixtures: Gradually add the dry mix into the wet mix. Alternate with the cooled milk. Start and end with flour. Mix until just combined. 6. Bake the Cakes: Divide the batter into the prepared pans. Bake for 25-30 minutes. Use a toothpick to check if they are done; it should come out clean. 7. Cool the Cakes: After baking, let the cakes cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely. 1. Prepare Whipped Cream: In a bowl, whip the heavy cream with an electric mixer. Once soft peaks form, add powdered sugar and vanilla. Continue whipping until stiff peaks form. 2. Assemble the Cake: Place one cake layer on a serving platter. Spread whipped cream on top. Carefully add the second layer. Cover the whole cake with the remaining whipped cream. 3. Garnish: For a special touch, add freshly grated lemon zest and a sprinkle of Earl Grey tea leaves. This adds a nice look and extra flavor. Enjoy your delicious London Fog Cake. For the complete recipe, check out the Full Recipe section! To make your London Fog Cake shine, focus on the tea. Use high-quality Earl Grey tea for the best taste. The lemon zest adds a bright touch, so don’t skip it. For a richer flavor, steep the tea in warm milk longer, up to 15 minutes. This step brings out the tea's full potential. Avoid over-mixing the batter. This can lead to a dense cake. Mix until just combined for a light texture. Another mistake is skipping the cooling step. Let the cakes cool fully before frosting. This helps the whipped cream stay put. Lastly, don’t rush when baking. Every oven is different, so check for doneness a few minutes before the timer goes off. After baking, let the cakes sit in their pans for about 10 minutes. This makes them easier to remove. Then, flip them onto a wire rack to cool completely. For serving, slice the cake with a sharp knife. This keeps the layers neat. Pair it with a cup of Earl Grey tea for a delightful experience. You’ll love the combo! Enjoy every bite! For the full recipe, check out the details earlier in this article. {{image_4}} You can easily add new flavors to your London Fog Cake. Try mixing in some lemon juice or zest for more brightness. You can also add almond extract for a nutty twist. If you like chocolate, mix in cocoa powder. Swapping out Earl Grey for chai tea can give it a spicier flavor. You can use flavored syrups, like lavender or vanilla, for a fun spin. While whipped cream is a classic topping, there are other tasty options. A cream cheese frosting adds tang and richness. You can also use a lemon glaze for a sweet and tart finish. For a richer cake, try ganache made from dark chocolate. If you want a lighter touch, a simple buttercream with vanilla or Earl Grey flavor works great too. Making this cake gluten-free is easy. Just use a gluten-free flour blend instead of all-purpose flour. For a vegan version, replace the eggs with flaxseed meal or applesauce. Substitute the butter with coconut oil or vegan butter. Use plant-based milk and a vegan cream for the frosting. These changes keep the cake delicious while fitting different diets. For more details, check the Full Recipe. To keep your London Fog Cake fresh, store any leftovers in an airtight container. This will help prevent the cake from drying out. Place the container in the fridge if you plan to eat it within a few days. If you have leftovers topped with whipped cream, it’s best to store the cake without the cream. Add fresh whipped cream just before serving to keep it light and fluffy. You can freeze London Fog Cake for later enjoyment! First, let the cake cool completely. Wrap each layer tightly in plastic wrap. Then, place the wrapped layers into a freezer-safe bag. This helps keep out air and moisture. You can freeze the cake for up to three months. When you're ready to enjoy it, simply thaw it in the fridge overnight. Re-whip the cream before serving for the best taste. When stored properly, your London Fog Cake can last up to five days in the fridge. Keep an eye on the freshness of the whipped cream. It usually lasts about two days before it starts to lose its texture. If you notice any changes in smell or appearance, it's best to discard it. Always check for signs of spoilage to ensure you have the best taste experience. Enjoy your delicious cake! A London Fog Cake is a moist dessert inspired by the popular tea drink. It features the rich flavors of Earl Grey tea. The cake has a light texture and a hint of lemon zest. You enjoy it best with fresh whipped cream on top. Yes, you can use other types of tea. Try chai for a spiced flavor or green tea for a lighter taste. Each tea will add its own unique twist. Experimenting with tea can make your cake special. To adjust the size, change the ingredient amounts. For a smaller cake, cut the recipe in half. Use smaller pans, like 6-inch round pans. For a larger cake, double the recipe. Use larger pans, like 12-inch round pans. Remember to check the baking time. This article covered everything you need for making a London Fog Cake. We looked at ingredients, step-by-step baking, and helpful tips. You also learned about fun variations and how to store the cake properly. Baking should be a joyful process, so embrace your creativity. Remember, small changes can lead to big flavors. Enjoy making your cake and sharing it with friends!

London Fog Cake

Ready to wow your guests with a stunning dessert? Try this London Fog Cake that beautifully brings together the flavors of Earl Grey tea and lemon zest! With simple ingredients and easy steps, you can create a light and moist cake topped with fluffy whipped cream. Perfect for any occasion, this delightful recipe will become a favorite. Click to explore the full recipe and impress everyone with your baking skills!
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened to room temperature

1 cup whole milk

4 large eggs, at room temperature

2 tablespoons loose Earl Grey tea leaves (or 2 tea bags)

1 tablespoon pure vanilla extract

1 tablespoon baking powder

½ teaspoon fine salt

Zest of 1 lemon

1 cup heavy whipping cream

2 tablespoons powdered sugar (for the whipped cream)

1 teaspoon pure vanilla extract (for the whipped cream)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them thoroughly and dusting with flour to prevent sticking.

    Infuse the Milk: In a small saucepan, gently heat the milk over medium heat until it's steaming—be careful not to let it boil. Remove from heat and stir in the Earl Grey tea leaves. Cover and let it steep for 10 minutes. After steeping, strain the tea leaves out, returning the infused milk to the saucepan. Allow it to cool slightly.

      Make the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take around 3-4 minutes.

        Combine Wet Ingredients: Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract and lemon zest until combined.

          Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt until well combined.

            Combine Mixtures: Gradually incorporate the dry mixture into the butter mixture, alternating with the cooled infused milk. Start and end with flour—mix until just combined to avoid over-mixing.

              Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

                Cool the Cakes: Once baked, remove the cakes from the oven. Allow them to cool in the pans for about 10 minutes before gently turning them out onto a wire rack to cool completely.

                  Prepare Whipped Cream: In a mixing bowl, whip the heavy cream using an electric mixer on medium-high speed until soft peaks begin to form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

                    Assemble the Cake: Place one layer of the cake on a serving platter. Generously spread a layer of whipped cream on top, then carefully place the second cake layer on top. Finish by topping the entire cake with any remaining whipped cream. For added flair, garnish with freshly grated lemon zest and a sprinkle of Earl Grey tea leaves.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 10

                        - Presentation Tips: To elevate the presentation, lightly dust the top of the cake with powdered sugar and consider garnishing with edible flowers or additional lemon zest. For a delightful tea time experience, serve slices alongside a pot of Earl Grey tea to complement the flavors of the cake!