Lemon, Lavender, and Earl Grey Mini Cakes and Petit Fours Recipe

Introduction

These Lemon, Lavender, and Earl Grey Mini Cakes and Petit Fours offer a delightful combination of floral and citrus flavors balanced with the comforting taste of Earl Grey tea. Perfect for tea time or special occasions, these petite treats are as elegant as they are delicious.

Ingredients

• For the Lavender and Earl Grey Cake:
• 1 1/2 tablespoons loose leaf Earl Grey tea
• 1 cup (2 sticks) unsalted butter
• 1 1/2 cups all-purpose flour
• 3/4 teaspoons dried lavender
• 1/4 teaspoon plus 1/8 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup granulated sugar
• 1 tablespoon light corn syrup
• 3 large eggs
• 3 tablespoons sour cream
• 1 teaspoon pure vanilla extract
• For the Lemon and White Chocolate Ganache:
• 1 teaspoon powdered gelatin
• 1 1/2 tablespoons cold water
• 5.5 ounces white chocolate, finely chopped
• 1/2 cup heavy cream
• 1 1/2 tablespoons light corn syrup
• 4 1/2 tablespoons (2.25 ounces) unsalted butter, at room temperature and cut into 1-inch cubes
• Zest from one lemon
• 1/4 cup fresh lemon juice
• Equipment:
• An offset icing spatula
• A 4 1/2-inch round cookie cutter (for the mini cakes)
• A 2 1/2-inch round cookie cutter (for the petit fours)

Instructions

1. Step 1: In a medium, heavy-bottomed saucepot, combine 1 1/2 tablespoons loose leaf Earl Grey tea and 1 cup unsalted butter. Melt the butter over medium-low heat, swirling with a heatproof rubber spatula for even melting. Remove from heat and cool on a wire rack for 10 minutes. Strain the tea leaves using a fine-mesh sieve over the bowl of a stand mixer, pressing gently to extract the butter. Discard the tea leaves and let the butter cool to room temperature.
2. Step 2: Center a rack in the oven and preheat to 350°F (175°C). Prepare a 13 x 9-inch cake pan by spraying it with cooking spray and lining the bottom with parchment paper; spray the parchment as well.
3. Step 3: In a medium bowl, whisk together the flour, dried lavender, baking powder, and kosher salt. Set aside.
4. Step 4: Add the granulated sugar and light corn syrup to the stand mixer bowl with the tea-infused butter. Using the paddle attachment, cream on medium speed until light and fluffy, about 3 to 5 minutes.
5. Step 5: Whisk together the eggs, sour cream, and vanilla extract in a liquid measuring cup. Add this mixture to the creamed butter and sugar, beating until smooth. Scrape the bowl as needed.
6. Step 6: On the lowest mixer speed, add the dry ingredients in three batches, mixing until just combined after each addition. Scrape the bowl again and mix for 15 more seconds.
7. Step 7: Spread the batter evenly in the prepared pan using the offset spatula. Bake for 25 to 30 minutes, until a skewer inserted in the center comes out clean and the cake springs back when touched. Let cool completely on a wire rack.
8. Step 8: To make the ganache, bloom the gelatin by sprinkling it over cold water in a small bowl. Let sit 2 to 5 minutes until softened.
9. Step 9: Place the chopped white chocolate in a medium heatproof bowl. In a saucepan, combine heavy cream and light corn syrup; heat until just boiling while whisking occasionally. Remove from heat and stir in the bloomed gelatin until dissolved.
10. Step 10: Pour the hot cream mixture over the white chocolate. Stir gently with a heatproof spatula in one direction until smooth and glossy. Add the butter cubes and stir until melted.
11. Step 11: Stir in lemon zest and lemon juice. Let the ganache cool in the coolest part of your kitchen, stirring occasionally. Use when still spreadable, about 45 minutes to 1 hour after preparation.
12. Step 12: Use the cookie cutters to stamp out 4 1/2-inch mini cakes and 2 1/2-inch petit fours from the cooled cake. Assemble and decorate using the lemon ganache as desired.

Tips & Variations

• Use fresh quality Earl Grey tea for the best fragrant infusion.
• Adjust the amount of dried lavender to your taste; too much can be overpowering.
• If you don’t have corn syrup, substitute with honey or light maple syrup for a different sweetness profile.
• For a dairy-free version, use vegan butter and a dairy-free cream substitute for the ganache, keeping the same technique.
• Chill the ganache slightly to thicken if it’s too runny before spreading on the cakes.

Storage

Store the mini cakes and petit fours in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. The ganache may firm slightly in the fridge but will soften at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake and ganache ahead of time?

Yes, the cake can be baked a day ahead and stored wrapped tightly at room temperature. The ganache can be prepared a few hours in advance and kept covered in the refrigerator until ready to use.

What if I don’t have lavender on hand?

You can omit the dried lavender if you prefer, though it adds a lovely floral note that complements the Earl Grey. Alternatively, substitute with a small amount of ground cardamom or lemon zest for a different aromatic twist.

Lemon, Lavender, and Earl Grey Mini Cakes and Petit Fours Recipe

Print Recipe

★★★★★

4.9 from 129 reviews

These Lemon, Lavender, and Earl Grey Mini Cakes and Petit Fours combine the fragrant floral notes of dried lavender and Earl Grey tea with the bright tang of lemon and the creamy richness of white chocolate ganache. Perfectly portioned as elegant mini cakes and petit fours, this recipe guides you through making a flavorful tea-infused butter cake topped with a luscious lemon and white chocolate ganache, ideal for sophisticated gatherings or as a delightful afternoon treat.

• Author: Lena
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 20 minutes
• Yield: Enough for 3 double-layer mini cakes and 12 petit fours 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

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For the Lavender and Earl Grey Cake

• 1 1/2 tablespoons loose leaf Earl Grey tea
• 1 cup (2 sticks) unsalted butter
• 1 1/2 cups all-purpose flour
• 3/4 teaspoons dried lavender
• 1/4 teaspoon plus 1/8 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup granulated sugar
• 1 tablespoon light corn syrup
• 3 large eggs
• 3 tablespoons sour cream
• 1 teaspoon pure vanilla extract

For the Lemon and White Chocolate Ganache

• 1 teaspoon powdered gelatin
• 1 1/2 tablespoons cold water
• 5.5 ounces white chocolate, finely chopped
• 1/2 cup heavy cream
• 1 1/2 tablespoons light corn syrup
• 4 1/2 tablespoons (2.25 ounces) unsalted butter, at room temperature and cut into 1-inch cubes
• Zest from one lemon
• 1/4 cup fresh lemon juice

Equipment

• An offset icing spatula
• A 4 1/2-inch round cookie cutter (for the mini cakes)
• A 2 1/2-inch round cookie cutter (for the petit fours)

Instructions

1. Infuse Butter: In a medium, heavy-bottomed saucepot, combine 1 1/2 tablespoons loose leaf Earl Grey tea and 1 cup unsalted butter. Melt the butter over medium-low heat, swirling with a heatproof rubber spatula to ensure even melting. Once fully melted, remove from heat and cool on a wire rack for 10 minutes. Strain the tea leaves from the butter using a fine-mesh sieve over a mixer bowl, pressing gently to extract all butter. Discard tea leaves and let the infused butter cool to room temperature.
2. Prepare Oven and Pan: Center a rack in the oven and preheat to 350°F (177°C). Spray a 13 x 9-inch baking pan with cooking spray and line the bottom with parchment paper, then spray the parchment paper as well.
3. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 teaspoons dried lavender, 1/4 teaspoon plus 1/8 teaspoon baking powder, and 1/4 teaspoon kosher salt. Set aside.
4. Cream Butter and Sugar: Add 1 cup granulated sugar and 1 tablespoon light corn syrup to the stand mixer bowl with the tea-infused butter. Fit paddle attachment and cream on medium speed for 3-5 minutes until light and fluffy.
5. Add Wet Ingredients: In a liquid measuring cup, whisk together 3 eggs, 3 tablespoons sour cream, and 1 teaspoon pure vanilla extract. Pour into the mixer bowl and beat until smooth, scraping bowl sides and bottom to ensure even mixing.
6. Incorporate Dry Ingredients: On lowest mixer speed, add dry ingredients in three batches, mixing just until incorporated after each addition. Scrape the bowl and mix an additional 15 seconds for uniformity.
7. Bake Cake: Spread batter evenly in the prepared pan using an offset icing spatula. Bake for 25-30 minutes until a skewer inserted into the center comes out clean and cake springs back when touched. Cool cake completely on a wire rack before cutting.
8. Bloom Gelatin: Sprinkle 1 teaspoon powdered gelatin over 1 1/2 tablespoons cold water in a small bowl. Let sit for 2-5 minutes until gelatin softens.
9. Prepare Ganache Ingredients: Place 5.5 ounces finely chopped white chocolate in a medium heatproof bowl. In a medium heavy-bottomed saucepan, combine 1/2 cup heavy cream plus 1 1/2 tablespoons light corn syrup and heat until boiling, whisking occasionally.
10. Make Ganache: Remove cream mixture from heat. Stir in bloomed gelatin until dissolved fully. Pour hot cream over white chocolate. Stir gently and continuously with a heatproof spatula focusing on the center until smooth and glossy.
11. Finish Ganache: Stir in 4 1/2 tablespoons unsalted butter, mixing until melted and incorporated. Add lemon zest and 1/4 cup fresh lemon juice. Stir well and let ganache set in a cool spot, stirring occasionally to release heat, until thick but spreadable (about 45 minutes to 1 hour).
12. Assemble Mini Cakes and Petit Fours: Once cake is cooled, use a 4 1/2-inch round cookie cutter to cut out mini cakes and a 2 1/2-inch cutter for petit fours. Spread or pipe the lemon and white chocolate ganache on top of each, smoothing with the offset icing spatula for a neat finish.

Notes

• The Earl Grey tea is infused into the butter to impart delicate citrus and bergamot flavors to the cake.
• Use dried culinary lavender, which provides a subtle floral aroma without overpowering.
• Baking time may vary slightly depending on your oven; check for doneness with a skewer test.
• Allow the ganache to cool until just spreadable—if it’s too warm, it will be too thin, and if too cold, it may be hard to spread.
• To store, keep cakes refrigerated in an airtight container for up to 3 days or freeze for up to 1 month.
• You can substitute the cookie cutters with any similarly sized round cutter or knife if unavailable.

Keywords: Lemon cake, Earl Grey cake, Lavender cake, Mini cakes, Petit fours, White chocolate ganache, Tea-infused dessert