London Fog Loaf

 

I love desserts with Earl Grey. I tried this London Fog Loaf recipe from Sweet Tooth:100 Desserts to save Room For by Sarah Fennel.

 My modifications:

·         Used 5 earl Grey tea bags and let it sit with the milk for 1-2 hours before using it in the recipe

·         I had to bake the cake for 55 minutes and then an additional 17 minutes.

·         For the glaze, I had to combine 3 tablespoons of milk with 1.5 cups of powdered sugar and ¼ teaspoons of lemon extract. Had to work quickly because it quickly dried. It was slightly hard to spread the glaze on.

 

London Fog Loaf (~ modified from Sweet Tooth:100 Desserts to save Room For by Sarah Fennel)

 

Ingredients

Loaf

1/3 cup milk

5 Earl Grey tea bags

1 cup (2 sticks) unsalted butter

½ cup granulated sugar

½ cup brown sugar

1/3 cup honey

4 large eggs, room temp

1 tspn vanilla extract

½ tspn lemon extract

2 cups flour

1 ½ tspn baking powder

½ tspn salt

 

Glaze

1 ½ cup confectioner’s sugar

3 tablespoons milk

¼ tspn lemon extract

Dash of lavender or dried edible flowers

 

Directions

1.       Preheat over to 350

2.       Over low heat combined milk and 5 tea bags until steaming. Let it sit for 1-2 hours.

3.       Combine flour with baking powder and salt.

4.       Creamed butter, white and brown sugars and honey for 2 minutes.

5.       Added the 4 eggs, one at a time. Then added vanilla and lemon extract. The batter might look slightly curdled.

6.       Squeeze all of the liquid out of the tea bags and throw them away.

7.       Alternate and add the flour mixture and the tea+ milk mixture in 3 additions.

8.       Sprayed loaf pan with cooking spray. Poured batter into loaf pan.

9.       Baked initially for 55 min but then had to bake for additional 17 min.

10.   Let the cake cool.

11.   Make the glaze and then top with flowers.