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sherlock holmes foggy london tea cakes served fresh with earl grey tea on modern plate
Taha Ayad

Sherlock Holmes Foggy London Tea Cakes

A comfortable, literary-inspired dessert infused with Earl Grey tea and vanilla, these soft, buttery Sherlock Holmes Foggy London Tea Cakes express the essence of a London Fog latte in dessert form — perfect for afternoon tea or book club gatherings.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 tea cakes
Course: Desserts
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 1 cup plain flour
  • 1 teaspoon cooking powder
  • ¼ teaspoon salt
  • ½ cup salt-free butter softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ⅓ cup milk
  • 2 Earl Grey tea bags or 2 tsp loose-leaf tea
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon lemon zest optional
  • Powdered sugar for dusting

Method
 

  1. Heat milk in a small saucepan and steep Earl Grey tea for 10 minutes, then cool.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well, then stir in vanilla and lemon zest.
  4. Whisk flour, baking powder, and salt in another bowl.
  5. Add dry ingredients to the wet mixture alternately with the cooled tea-infused milk.
  6. Spoon batter into lined muffin tins, filling 66 percent full.
  7. Bake at 350°F for 16–18 minutes until golden.
  8. Cool on a wire rack and dust with powdered sugar before serving.

Notes

  1. For a stronger tea flavor, use three tea bags.
  2. For extra aroma, add a dash of cinnamon plus lavender.
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