2 C. (280g/8.1 oz) cake flour plus more for flouring the pan
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 stick (113g/4oz) unsalted butter, softened plus more for greasing the pan
1 C. (200g/7.1oz) granulated sugar
1 T. The Spicery’s loose Earl Grey tea
1/2 t. ground The Spicery’s Organic Lavender Buds
2 eggs, room temperature
1 t. vanilla
1 C. buttermilk
1 C. (227g/8oz) cream cheese
1/2 C.(113g/4oz) unsalted butter, softened
1 1/2 C. (175g/6.2oz) confectioner's sugar
1 t. ground
1 t. vanilla extract
1 drop red and 1 drop blue food coloring, if desired for purple frosting
Directions:
Cake:
Preheat the oven to 350°F.
Lightly butter a 9" round cake pan, line the bottom with a round of parchment paper, butter the parchment paper, and then flour the pan.
Sift the cake flour, baking powder, baking soda, and salt into a small bowl.
Using a mixer at medium speed, cream the butter, sugar, Earl Grey tea, and lavender until the butter is light and fluffy, about 3-5 minutes.
Add the eggs and vanilla, one addition at a time, beating on medium speed for a minute after each addition and scraping the bowl down as necessary.
Add approximately half of the flour mixture, and beat on low until it is just incorporated. Add the buttermilk, and beat until just incorporated. Add the remaining flour and mix until well blended.
Pour the cake batter into the prepared pan, and shake the pan to remove air bubbles.
Bake on a middle shelf in the oven for about 40 minutes, until a toothpick into the center comes out free of crumbs. I usually start looking at cake layers 5-10 minutes before and start checking with a toothpick every few minutes once the cake stops wobbling.
Cool for 10 minutes in the pan, and then turn the cake out onto a cooling rack and let cool completely before frosting.
Frosting:
Cream the cream cheese and butter together on medium speed.
Add the sugar and lavender and beat on low speed initially and then on medium speed until well mixed.
Add the vanilla and food coloring (if using) and beat until completely incorporated.