Earl Grey Lavender Tea Cake: A Wilder Farms Favorite
If you’ve ever driven Highway 57 up the peninsula with the windows cracked, you know the scent: sun-warmed cedar, a breath of Green Bay air, and—by mid-summer—lavender riding on the breeze near Baileys Harbor. This cake was born from that exact mix of comfort and place: Earl Grey tea steeped strong, a whisper of culinary lavender, and a tender crumb that feels right on a porch after the farm stand run.
At Wilder Farms, we grow 20,000+ lavender plants without chemicals or pesticides, then turn that harvest into 160+ small-batch products you’ll find at our shop in Ephraim and online at Island Lavender. This recipe is one of our favorites because it tastes like Door County hospitality: simple, fragrant, and meant to be shared.
What you’ll love about this tea cake
- A true Earl Grey backbone (bergamot, not just “black tea”)
- Lavender that stays gentle, never soapy or perfumey
- A forgiving batter you can mix by hand—no fancy equipment
- Flexible serving options: brunch, dessert, or a slice with afternoon tea
Below you’ll find the full recipe, plus the little Door County details that make it shine—how we choose lavender, how to keep the flavor balanced, and easy swaps if your pantry looks like “vacation week” instead of “baking day.”
The key to a great Earl Grey lavender tea cake: balance
Earl Grey brings citrusy bergamot notes that can read bright and floral all on its own. Lavender adds a deeper meadow-floral note—more honeyed, more herbaceous. Together, they’re beautiful, but only if you keep the lavender restrained.
Our rule of thumb: you should notice lavender on the exhale, not on the first bite. If the lavender hits you like perfume right away, there’s too much. If you can’t find it at all, bump it a touch next time.
Choosing the right lavender for baking
For this recipe, use culinary lavender that’s grown for cooking—clean, bright, and harvested at peak bloom. If you’ve picked lavender from a garden bed, make sure it hasn’t been sprayed and that you’re using a variety known for culinary use (English lavender / Lavandula angustifolia is a safe bet).
At Island Lavender, we love the sweet floral notes that show up in our culinary blends—just enough to feel special, never overpowering.
Earl Grey lavender tea cake recipe
This is a simple loaf cake you can make with a bowl and whisk. The Earl Grey steeps into warm milk to pull out bergamot aroma, and a small amount of lavender infuses gently alongside it.
Ingredients
- 1 cup whole milk (or half-and-half for a richer crumb)
- 3 Earl Grey tea bags (or 3 tablespoons loose leaf)
- 1 teaspoon culinary lavender buds
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, but lovely with bergamot)
Instructions
- Infuse the milk. Warm the milk until steaming (not boiling). Remove from heat and add the Earl Grey tea and lavender. Steep 8–10 minutes, then strain out the lavender and remove tea bags. Let the infused milk cool to warm/room temp.
- Prep the pan. Heat oven to 350°F. Grease and line a standard loaf pan with parchment.
- Mix dry ingredients. In a bowl, whisk flour, baking powder, and salt.
- Mix wet ingredients. In another bowl, whisk sugar and eggs until slightly pale. Whisk in melted butter, vanilla, and optional lemon zest.
- Combine. Add half the dry ingredients to the wet, then half the infused milk. Repeat, mixing gently just until combined.
- Bake. Pour batter into pan and bake 45–55 minutes, or until a toothpick comes out clean and the top springs back lightly.
- Cool. Cool in pan 10 minutes, then lift out and cool fully on a rack before slicing.
Simple lavender glaze (optional)
If you want the loaf to feel extra “farm stand treat,” drizzle with a quick glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk (or lemon juice)
- 1/8 teaspoon culinary lavender, crushed very finely (optional)
Stir until smooth, then drizzle over a cooled cake.
Serving ideas from Door County
- Slice and toast lightly, then add butter and a touch of honey
- Serve with fresh blueberries or a spoon of lemon curd
- Pair with an iced Earl Grey latte on a warm day
Tips for perfect texture
- Don’t overmix. Stir just until flour disappears.
- Let the infused milk cool. Hot milk can cook the eggs and ruin the crumb.
- Check early. Ovens vary—start checking at 45 minutes.
Where to find culinary lavender
If you’re visiting Door County, stop by our shop in Ephraim and ask what we’re baking with this week. If you’re at home, you can order culinary lavender blends and lavender gifts online anytime through Island Lavender.
And if you make this tea cake, we’d love to see it—tag us and tell us where you enjoyed your first slice.
