Earl Grey Tea Lavender Bundt Cake

Easy Pie Crust for Desserts-Lemon Tarts
Semolina Cup Cakes with White Chocolate Rabri Glaze

That cake.

If I could have hugged it, I would have. I have been waiting for this Nordic ware Bundt pan for the longest time ever. My parents picked up my first nordic ware bundt pan for me and I had to flip a coin (because they could bring back only one) and unfortunately this design did not make the mark.

How much I have regretted that coin toss, it will haunt me forever. Even though my sister had bought this for me, this Heritage bundt pan kept waiting for Transport to me. And when it finally reached me, I can’t tell you how ecstatic I felt. Only another crazy person who hoards , will understand . So I had to bake this cake, and the cake had to be spectacular.

Do you think it’s spectacular? For just the two of us this cake is huge. So as usual, I shared some calories with friends and the rest will sit in the fridge and we can eat a little bit everyday. No guilt, no shame.

The cake is a Less saturated fat version of a pound cake, that I have flavoured with Earl Grey tea and a little bit of lavender. A bundt pan needs a strong cake so it has to have the eggs and it has to have the fat. Like I said, we will take our time to finish the cake. Lavender on its own was not too appealing to Sweet Child, so I needed an addition. He is happy to drink Earl Grey tea, so this seemed to be a natural combination. And the lemon juice lifts lemony notes in the cake and brings a light hint of zest and sourness and tang. Helps in making the cake a little less sweet. It’s a delightful combination that you must try even if you don’t have a bundt pan. 

Nordic ware bundt pans are allmost all 10 cups of cake size. They truly believe in sharing the love. So if you’re using a loaf tin or a round tin, I would suggest you divide the recipe in to 2 and make a smaller cake.

Bake the cake as usual ,wait for it to cool, slice and serve. 

I sliced this with a very heavy heart. Do you know, I kept this on the cake stand and kept admiring it until Sweet Child threatened to cut it ….even before I had taken any pictures. That would have been disastrous. So if you have any faith in my flavour combinations ,go ahead and try this cake ….even if you have to go and buy that edible lavender from Amazon. Or bribe a friend to buy it for you from abroad.

If you’re using a bundt pan then you must grease each crevice generously with a mixture of 1 part vegetable oil, 1 Part all purpose flour and one part shortening. If you live in India the best shortening available is Dalda.

Just before your cake is to be brought out of the oven ,bring out an old tray and place a folded kitchen towel on it. Pour a glass of boiling hot water over the towel and allow the hot water to soak into the towel. Bring out your bundt cake from the oven and place directly over the wet hot towel. Allow the bundt pan to sit on this towel for 10 minutes. Place a parchment paper over the cake and invert over a wire rack. Gently lift up the bundt pan. You will have an absolutely sharp, sharp edged bundt cake. This is a tried and tested way of getting out clean bundt cakes. For a normal tin, avoid all this drama and line your cake tin with parchment paper for a clean sharp edged cake.

But first make the cake.

For the 

Earl Grey Tea Lavender Bundt Cake

You need

4 eggs

6 tea bags Earl Grey tea – I use typhoo

1 tsp edible lavender

1 tsp vanilla essence

1 cup vegetable oil ( I have a few unused bottles of pomace olive oil so I used that but-240 GM’s butter if you’re Keen)

1 ½ cups ground sugar

3 cups all-purpose flour

1 cup milk

1 tbsp vinegar

1 tsp baking powder

½ tsp baking soda

I tsp salt

Zest of 2 lemons

For the frosting or Glaze

One cup icing sugar

2-3 teaspoons lemon juice


Start with the milk. Place 3 tea bags and the milk in a saucepan and bring to a boil. Allow the tea bags to steep and the milk mixture to cool. Strain this milk, squeezing out as much flavour as you can from the tea bags and add the vinegar to this milk. Let this buttermilk sit until your ready to use it.

If you want to make this cake vegan, boil one cup of water place the tea bags and allow them to steep and then the water to cool. Strain the liquid into another glass and add the vinegar and set aside. Make sure you use vegetable oil to make this cake vegan.

For a butter cake, start with soft butter into which you beat in the sugar. Gradually whisk in one egg at a time and add the vanilla essence. Then you can carry on the same way with the flour and butter milk mixture.

That mixture of oil ,flour and shortening is something you should stash in your cupboard and use whenever you cannot use parchment paper. Simply mix the three in a bottle and generously brush the bundt pan with this mix. Make sure that not even a millimetre is left uncovered. Sit the bundt Pan in the fridge till you get your stuff ready.

Place the sugar in a mixer jar and empty the remaining Earl Grey tea leaves into this. Run the mixie to grind your sugar and tea leaves together. Also grind in one quarter teaspoon of the lavender .

Preheat oven to 180 degrees centigrade.

Crack the eggs in a large bowl and begin whisking the eggs till fluffy. Mix in the sugar and beat the eggs till they have doubled in volume. Gradually pour in oil, vanilla essence and keep whisking till the mixture is thick and glossy.

Mix the zest with the buttermilk.

Sift the all purpose flour, baking powder, baking soda and salt together. Gently mix in one third of the dry mixture into the eggs, add in half the buttermilk or  the water vinegar mixture, Repeat with a third of the dry mix and remaining liquid. Finish with the last of the dry mix.

Gently mix for another 10 to 15 seconds ensuring that there are no pockets of flour left in the batter.

Pour the batter into the bundt pan and place in the centre of the oven to bake for 45 to 55 minutes or until Skewer comes out clean.

Bring the bundt pan on to the hot, wet towel and allow it to sit for 7 to 10 minutes. Turn over your beautiful creation over parchment paper lined wire rack. You may grease the wire rack and avoid the paper too….  allow the to cool a little before you Frost it.

Sift the icing sugar into a bowl. Gradually Pour in half the lemon juice and keep mixing as much as needed. Keep the glaze thick or else it will not sit on top of the cake. If the glaze is too sour for you you may also add water.

Slowly pour the glaze over the cake and Sprinkle the remaining lavender over it.

Allow the glaze to set before you slice the cake.

Or if you’re, like me, spend 2 hours trying to take the prettiest pictures of this cake…you will face the wrath of those around you.

The cake is even tastier than what it looks like in the picture. You really should try it out.

The cakes taste of tea and the lemon zest lifts the citrus notes of the Earl Grey tea. Lavender is like an afterthought. Until you bite into the cake there is an Aroma of lavender. The Glaze is Tangy and balances out the sweetness of the cake.

Best enjoyed accompanied by a cup of Earl Grey tea or your normal chai or even a cup of coffee. This cake does not discriminate. Whichever way you want to eat it you will enjoy it.

Take the time to bake a thing of beauty. Enjoy what you have made and share the calories. 

If you do make this cake please use the hashtag #baketitude and share it with me on Facebook, Instagram or Twitter. I’d love to see what you have made. 

Follow me on Facebook, Instagram and Twitter and do show some love and share this blog post. 


Easy Pie Crust for Desserts-Lemon Tarts
Semolina Cup Cakes with White Chocolate Rabri Glaze

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