Step 1

Preheat the oven to 356°F / 180°C.

Step 2

Butter the sides and bottom of the pan. Then line the bottom with parchment paper. There’s no need to line the sides. Set aside.

Step 3

Using a hand mixer, beat the eggs in a large bowl for about 1 minute, until they get frothy.

Step 4

Gradually add the sugar in 2 or 3 batches. Beat for 10 minutes, starting on medium speed and then slowly increasing to high. The cake batter will look very thick and will almost triple in volume.

Step 5

Sift the flour into the egg mixture.

Step 6

Add the vanilla, tea, and the lemon zest. Gently fold everything with a spatula 3-4 times. Then beat the mixture with the hand mixer until everything is just combined, about 5-10 seconds, Don’t overmix it.

Step 7

Pour the batter into the prepared pan and bake it for about 40-45 minutes, or until a toothpick inserted in the middle comes out clean.

Step 8

When done, allow the cake to cool in the pan for about 10 minutes.

Step 9

Run a small knife around the edge of the pan to loosen it. Then tap the pan on the counter 2-3 times.

Step 10

Invert the cake onto your hand. Remove the pan by lifting it. It should come off easily.

Step 11

Remove the parchment paper and let the cake cool completely on a wire rack.

Step 12

Place the cake in the refrigerator for at least an hour or overnight.

Step 13

Before assembling the cake, slice it into 3 even pieces.

Step 14

Pour the milk into a small saucepan and heat it over medium heat, until it begins to simmer.

Step 15

Take it off the heat and add the lavender and the Earl Grey tea bag. Let it seep for 20 minutes.

Step 16

Strain the lavender milk through a fine mesh strainer. Set it aside to cool.

Step 17

Beat the butter in a large bowl with a hand mixer until it’s fluffy. Start on medium speed and then increase to high.

Step 18

Gradually add the sifted powdered sugar in three batches, beating continuously until it’s creamy. Scrape the side of the bowl as needed so that everything is well combined. It should be thick and stiff .

Step 19

Add the vanilla, salt, and the cream cheese and continue beating on high, but just until everything is combined. Don’t beat longer than a few seconds as it could get runny. If it's too thin, add more powdered sugar. If it's too thick, add some milk, a teaspoon at a time, until it reaches the right consistency.

Step 20

Use a toothpick to swirl in a tiny amount of food coloring, if using.

Step 21

Beat for a few more seconds until the color is fully incorporated.

Step 22

Put the frosting in the fridge until you're ready to frost the cake. It will help to stiffen it a bit and make it perfect for piping!

Step 23

Place a plate on the turntable, if using. Place the bottom layer of cake on a plate and brush some Earl Grey lavender milk over the entire surface.

Step 24

Add about ¾ cup of frosting (about 100g). I often measure it out before I frost the cake to ensure that I have the same amount of frosting between each cake layer. Use an offset spatula to spread it out evenly to the edge.

Step 25

Repeat the process for the other 2 cake layers. Then add a very thin layer of frosting on the top and sides. Try to smooth the top and sides as much as possible. It’s OK if you see the cake through the frosting because this is just the crumb coat. Put the cake in the refrigerator for half an hour. You can leave it in the fridge longer, if you want.

Step 26

Using the offset spatula, add a big dollop of frosting on the sides of the cake. Use the offset spatula to smooth the sides. Then add some frosting on the top and either smooth it out.

Step 27

Put the remaining frosting in a piping bag and pipe swirls around the cake. I used a 1M tip.

Step 28

Store the cake covered in the refrigerator for up to 4-5 days.

Step 29

Enjoy!