• Line a 9 x 9 inch (22 x 22 cm) baking pan like you would usually do, set aside.

  NOTE: For this recipe, I used my square mold from bon COOK placed on top of a medium perforated baking sheet.
• Preheat oven to 350℉/180℃.

LONDON FOG CAKE PREPARATION

• Add the Earl Grey tea leaves and lavender to a food processor and pulse until finely ground. Pass through a sieve to separate any large bits.
  3 Tbsp Earl Grey Tea leaves, 1 Tbsp culinary lavender
  
• In a mixing bowl, whisk together the all-purpose flour, Earl Grey/lavender mix, baking powder, baking soda, and sea salt. Set aside.
  10 oz all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp sea salt
  
• In a separate mixing bowl, add the softened butter and granulated sugar. Cream together for about 2 minutes with an electric mixer on high speed.
  4.95 oz butter, 10.55 oz granulated sugar
  
• Add the eggs and the vanilla bean paste. Mix on medium speed until pale in color and smooth, about 1 minute.
  3 Large eggs, 1 Tbsp vanilla bean paste
  
• Add the buttermilk and dry ingredients a little bit at a time, mixing on low speed until all is combined and the batter is smooth.

  NOTE: Scrape the sides of the bowl with a rubber spatula as necessary.
  8.50 oz buttermilk
  
• Pour the batter into the prepared pan.
  

BAKE!

• Bake for 35 minutes at 350℉/180℃. (Every oven heats differently, monitor your cake from 30 minutes). It is ready when the toothpick inserted comes out clean with little to no crumbs.
  
• Let the cake cool in the pan on a wire rack for 30 minutes, then transfer it to the cooling rack until completely cooled.
  

EARL GREY MILK SOAK

• While the cake is baking, work on the Earl Grey milk soak.

  In a sauce pan, pour the milk and heat over low heat until steaming.

  Then add the Earl Grey tea leaves and lavender. Turn off the heat and allow it to steep for 15 minutes.
  4.25 oz milk, 2 Tbsp Earl Grey Tea leaves, 1/2 Tbsp culinary lavender
  
• Pass the Earl Grey milk through a sieve onto something you can easily pour from. Mix in the sweetened condensed milk and vanilla bean paste. Set aside.
  5.30 oz sweetened condensed milk, 1/2 tsp vanilla bean paste
  

CREAM CHEESE FROSTING

• Add the butter to a mixing bowl and mix on high speed with an electric mixer until pale and fluffy, about 2 minutes.
  8 oz butter
  
• Add in the cream cheese and mix on high speed until fluffy, about 1 minute.
  8 oz cream cheese
  
• Sift in the powdered sugar and add the vanilla bean paste. Mix on low speed until combined, then on high speed for 1 minute until fluffy again.
  9.15 oz powdered sugar, 1 tsp vanilla bean paste
  
• OPTIONAL: Add in purple food coloring and mix until combined.
  purple food coloring
  

ASSEMBLY

• When the cake has completely cooled down, cut a very thin layer off the top of the cake using a sharp knife. This will make it easier for the Earl Grey milk to absorb into the cake.

  Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.

  NOTE: Here I was afraid to poke the cake through so it only soaked the top half of the cake which you see on the photos. Next time I will make deeper pockets.
  
• Slowly pour the Earl Grey milk mixture on top of the cake. It is thin so it should absorb into the cake and the poked holes easily, but do be patient as it does.
  
• Frost the top of the cake with a thick layer of cream cheese frosting using an offset spatula. Add the lavender on top.
  1 Tbsp culinary lavender
  
• When ready to eat, cut into 16 slices and serve! Enjoy & Bon Appétit!