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London Fog Loaf Dessert Recipe

This London Fog Loaf is a delightful dessert inspired by the classic Earl Grey tea-based London Fog drink. It features a fragrant, bergamot-infused Earl Grey loaf cake topped with a bright lemon glaze and delicate edible flowers, making it a refined and elegant treat.
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Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Cuisine British
Servings 1 loaf

Equipment

  • Stand mixer with paddle attachment
  • Loaf pan (8½-inch)
  • Parchment paper
  • Silicone spatula

Ingredients
  

For the Loaf:

  • ⅓ cup milk any dairy or nondairy milk works
  • 4 Earl Grey tea bags
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ⅓ cup honey
  • 4 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt

For the Glaze:

  • 1½ cups confectioners' sugar
  • 2 tablespoons milk any dairy or nondairy milk works
  • ¼ teaspoon lemon extract
  • 2 tablespoons dried edible flowers optional

Instructions
 

Prepare for Baking:

  • Preheat your oven to 350°F.
  • Line an 8½-inch loaf pan with parchment paper, ensuring it covers all sides for easy removal.

Infuse the Milk:

  • In a small saucepan over low heat, warm the milk until steaming but not boiling.
  • Remove from heat, add the Earl Grey tea bags, and allow them to steep completely in the milk while you prepare the batter.

Make the Batter:

  • In a stand mixer with a paddle attachment, beat the unsalted butter, granulated sugar, light brown sugar, and honey on medium speed until the mixture is light and fluffy (about 2 minutes).
  • Gradually add the eggs, one at a time, mixing well after each addition.
  • Blend in the vanilla extract and lemon extract, continuing to mix until combined.

Combine Dry Ingredients:

  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  • Squeeze the steeped tea bags over the milk to extract as much liquid as possible, then discard the tea bags.

Mix Wet and Dry Ingredients:

  • With the mixer on low, alternate adding the flour mixture and the infused milk to the butter mixture in three parts, beginning and ending with the flour.

Bake:

  • Pour the batter into the prepared loaf pan, spreading it evenly.
  • Bake for 55 to 60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  • Let the loaf cool in the pan on a wire rack for 10 minutes, then carefully remove it from the pan to cool completely.

Make the Glaze:

  • In a small bowl, whisk together the confectioners' sugar, milk, and lemon extract until smooth.
  • Drizzle the glaze over the cooled loaf.
  • Sprinkle with dried edible flowers for a decorative touch (optional).
  • Allow the glaze to set before slicing and serving.

Notes

  • For a more intense Earl Grey flavor, consider steeping additional tea bags in the milk.
  • If you do not have edible flowers, you can skip them for a simpler, elegant look.
  • Adjust the lemon extract in the glaze to your taste for a more citrusy finish.
Keyword dessert recipes, Earl Grey dessert recipe, Earl Grey loaf cake, easy dessert recipes, Lemon glaze dessert, London Fog cake
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