Inspired by the London Fog—a drink made with Earl Grey tea, steamed milk, and sweetener—this cake is infused with fragrant Earl Grey tea and rich vanilla and covered with a buttery, sugary coating.It’s a lovely balance of elegance and ease.London Fog Bundt Cake Print Recipe Pin Recipe Makes 1 (10-cup) Bundt cake Ingredients  Cake:1 cup (240 grams) whole milk, room temperature3¾ teaspoons (9 grams) finely chopped Earl Grey tea leaves (about 3 bags), divided2 cups (400 grams) granulated sugar1/2 teaspoon (1 gram) orange zest1/2 teaspoon (1 gram) lemon zest1 cup (227 grams) unsalted butter, softened3 large eggs (150 grams), room temperature1 teaspoon (4 grams) vanilla extract2¾ cups (344 grams) all-purpose flour2 teaspoons (6 grams) kosher salt1 teaspoon (5 grams) baking powderTopping:1/3 cup (66 grams) granulated sugar1¼ teaspoons (3 grams) finely chopped Earl Grey tea leaves2 tablespoons (28 grams) unsalted butter, melted and cooled slightly InstructionsPreheat oven to 325°F (170°C).For cake: In a small microwave-safe bowl, heat milk and 1¼ teaspoons (3 grams) tea leaves on high in 20-second intervals just until steaming.

Cover with plastic wrap; let cool completely.In the bowl of a stand mixer, whisk together sugar, zests, and remaining 2½ teaspoons (6 grams) tea

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