London Fog Cake
London Fog Cake

London Fog Cake

Recipe by David Turner

King Arthur 2020 Recipe of the Year

If you were to imagine a London fog latté, with its Earl Grey tea and steamed milk, as a dessert, you’d get this London fog cake. Deeply flavored with robust black tea and citrusy bergamot, the cake's thick, double-milk glaze completes the picture with its lingering milky undertones. It’s perfect for a foggy day in London (or anywhere else!).

This recipe was one of our Bake of the Week features for January 2024.

15 mins
55 mins to 1 hr 10 mins
2 hrs 40 mins
1 loaf
London Fog Cake  - select to zoom
London Fog Cake  - select to zoom
London Fog Cake  - select to zoom
London Fog Cake  - select to zoom


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  1. Preheat the oven to 325°F with a rack in the center. Line a tea loaf pan, 9" x 5" loaf pan, or 8 1/2" x 4 1/2" loaf pan with a parchment sling and lightly grease. 

  2. Cut open all of the tea bags and empty them into a small bowl. If using tea with larger pieces, crush the tea leaves (in a mortar and pestle, or using a plastic bag and a rolling pin) to achieve a finer consistency, with no large or woody pieces remaining. Measure out 2 tablespoons (about 8g).

  3. In the bowl of a stand mixer or a large bowl, combine the tea, sugar, and orange oil or zest. Mix for 2 minutes on medium speed or rub the mixture between your fingers. 

  4. Add the butter and cream cheese and beat until the mixture is homogeneous, about 1 minute on medium speed, scraping the bowl halfway through.

  5. Scrape down the bowl, add the milk and vanilla, and beat until thoroughly combined, about 30 seconds on low speed. 

  6. Scrape the bowl, then add the eggs one at a time, beating to fully incorporate (about 20 seconds on medium speed) and scraping the bowl in between additions.

  7. In a small bowl, whisk together the flour, baking powder, and salt. Add this mixture to the wet ingredients in 2 additions, beating on low speed for about 20 seconds and scraping the bowl after each addition, until the batter has only a couple streaks of flour remaining. Use a flexible spatula to scrape the bowl and incorporate any remaining flour. 

  8. Transfer the batter to the prepared pan and use a small offset spatula to spread it into an even layer. Rinse and dry the spatula, then use it to “draw” a line lengthwise down the center of the batter. Aim for a cut that runs nearly the entire length of the pan and about 1" deep; this will help control the rise of the loaf and give it a pretty final shape. 

  9. Bake the cake in a tea loaf pan for 55 to 60 minutes, or until it's evenly golden brown and its top springs back when you press it with your fingertips. A toothpick or paring knife inserted into the center should come out clean or with just a few moist crumbs clinging to it. (If baking in a 9" x 5" or 8 1/2" x 4 1/2" loaf pan, bake the London fog cake for 55 to 60 minutes, until evenly golden brown, before tenting loosely with foil and baking for an additional 15 minutes.) 

  10. Let the London fog loaf cake cool in the pan for 10 minutes before using the parchment sling to transfer it to a cooling rack. Let the cake cool completely before applying the glaze, at least 1 1/2 hours. 

  11. To make the glaze: In a medium bowl, sift together the confectioners’ sugar and dried whole milk. Add 1 tablespoon of the milk and whisk to combine. If the mixture is dry and lumpy, add additional milk, a 1/2 teaspoon at a time, as needed until you reach a pourable consistency (similar to honey); when you drizzle the glaze into the bowl, the lines should hold for a few seconds before disappearing.  

  12. Pour the glaze over the cooled cake and spread it all the way to the edges so it begins to drip down the sides; a small offset spatula is a helpful tool here. Set aside and allow the glaze to set before slicing and serving. 

  13. Storage information: Leftover London fog cake can be stored at room temperature, in an airtight container, for up to 4 days. The tea flavor will strengthen as time passes. 

Tips from our Bakers

  • Earl Grey teas can vary widely, so choose a brand with an aroma you enjoy (we like Bigelow tea for this recipe); the best-tasting London fog cake is made with strong, aromatic Earl Grey tea. 

  • All out of Earl Grey tea? English breakfast tea makes a fine 1:1 substitution. Consider increasing the orange zest to 1/2 teaspoon if making this swap.