Earl Grey, Vanilla Bean & Lavender Marbled Loaf with a Vanilla Lavender Buttercream
Earl Grey, Vanilla Bean & Lavender Marbled Loaf with a Vanilla Lavender Buttercream
Ingredients
For the Loaf Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1/4 cup olive oil
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1/2 cup Greek yogurt, room temperature
- 1 cup buttermilk, room temperature
- 1 teaspoon vanilla bean paste
- 1 teaspoon lavender extract
For the Loaf Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
For the Earl Grey Batter
- 1/2 cup loose earl grey tea leafs, ground into a fine dust, then bloomed with 1-2 tablespoons boiling water
- 1 tablespoon vanilla bean paste, extra
For the Vanilla Bean & Lavender Buttercream
- 3/4 cup unsalted butter, softened
- 2 1/4 cups powdered sugar, to 3 cups
- 1 1/2 teaspoons vanilla bean paste
- 1/2 teaspoon lavender extract
- 1 1/2 tablespoons heavy cream, to 3 tablespoons
Instructions
- 1
Preheat oven to 350°F (175°C). Line loaf pan(s) with parchment paper. This recipe makes 2 regular sized loaves or 1 XL 13 x 4 x 4 Pullman loaf.
⏱️ 10 min•🌡️ 350
- 2
In a medium bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, salt, baking powder, and baking soda. Set aside.
⏱️ 5 min - 3
In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, olive oil, and granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 4
Add the large eggs one at a time, beating well after each addition until fully incorporated.
⏱️ 3 min
- 5
Mix in the Greek yogurt, buttermilk, 1 teaspoon vanilla bean paste, and 1 teaspoon lavender extract until just combined.
⏱️ 2 min
- 6
Turn off the stand mixer. Add the whisked dry ingredients to the wet ingredients. Mix by hand with a spatula until just combined. Be careful not to overmix, as this can result in a tough loaf.
⏱️ 3 min
- 7
Divide the batter into two portions. For the Earl Grey batter, add the bloomed Earl Grey tea and the extra 1 tablespoon of vanilla bean paste to one portion of the batter (the video suggests leaving the larger portion in the stand mixer bowl for this). Mix gently until the tea is evenly distributed.
⏱️ 5 min
- 8
Layer and swirl the two batters in the prepared loaf pan(s). Alternate scoops of the plain batter and the Earl Grey batter into the pan. Once all batter is in, use a knife or thin spatula to gently swirl the batters together, creating a marbled effect.
⏱️ 7 min
- 9
Bake for 50-70 minutes, or until golden and set. A toothpick inserted into the center of the loaf should come out clean. Baking time will vary depending on your oven and the size of your loaf pans.
⏱️ 60 min•🌡️ 350
- 10
Once baked, remove the loaf from the oven and let it cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely. This cooling process can take 1-2 hours.
⏱️ 120 min
- 11
While the loaf cools, prepare the buttercream. In a stand mixer fitted with the paddle attachment, beat the softened unsalted butter until pale and fluffy, about 2-3 minutes.
⏱️ 3 min - 12
Add the powdered sugar in two additions, mixing on low speed until smooth after each addition.
⏱️ 3 min
- 13
Mix in the 1 1/2 teaspoons vanilla bean paste, 1/2 teaspoon lavender extract, and 1 1/2 tablespoons heavy cream.
⏱️ 2 min
- 14
Increase the mixer speed to medium-high and whip the buttercream until it is light and airy, about 2-3 minutes.
⏱️ 3 min
- 15
Once the loaf is completely cooled, spread the buttercream generously over the top and sides. You can create decorative ridges with an offset spatula if desired. Optionally, sprinkle with dried lavender pieces for garnish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Earl Grey, Vanilla Bean & Lavender Marbled Loaf with a Vanilla Lavender Buttercream
For the Loaf Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1/4 cup olive oil
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1/2 cup Greek yogurt, room temperature
- 1 cup buttermilk, room temperature
- 1 teaspoon vanilla bean paste
- 1 teaspoon lavender extract
For the Loaf Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
For the Earl Grey Batter
- 1/2 cup loose earl grey tea leafs, ground into a fine dust, then bloomed with 1-2 tablespoons boiling water
- 1 tablespoon vanilla bean paste, extra
For the Vanilla Bean & Lavender Buttercream
- 3/4 cup unsalted butter, softened
- 2 1/4 cups powdered sugar, to 3 cups
- 1 1/2 teaspoons vanilla bean paste
- 1/2 teaspoon lavender extract
- 1 1/2 tablespoons heavy cream, to 3 tablespoons
Instructions
- 1
Preheat oven to 350°F (175°C). Line loaf pan(s) with parchment paper. This recipe makes 2 regular sized loaves or 1 XL 13 x 4 x 4 Pullman loaf.
⏱️ 10 min•🌡️ 350 - 2
In a medium bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, salt, baking powder, and baking soda. Set aside.
⏱️ 5 min - 3
In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, olive oil, and granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 4
Add the large eggs one at a time, beating well after each addition until fully incorporated.
⏱️ 3 min - 5
Mix in the Greek yogurt, buttermilk, 1 teaspoon vanilla bean paste, and 1 teaspoon lavender extract until just combined.
⏱️ 2 min - 6
Turn off the stand mixer. Add the whisked dry ingredients to the wet ingredients. Mix by hand with a spatula until just combined. Be careful not to overmix, as this can result in a tough loaf.
⏱️ 3 min - 7
Divide the batter into two portions. For the Earl Grey batter, add the bloomed Earl Grey tea and the extra 1 tablespoon of vanilla bean paste to one portion of the batter (the video suggests leaving the larger portion in the stand mixer bowl for this). Mix gently until the tea is evenly distributed.
⏱️ 5 min - 8
Layer and swirl the two batters in the prepared loaf pan(s). Alternate scoops of the plain batter and the Earl Grey batter into the pan. Once all batter is in, use a knife or thin spatula to gently swirl the batters together, creating a marbled effect.
⏱️ 7 min - 9
Bake for 50-70 minutes, or until golden and set. A toothpick inserted into the center of the loaf should come out clean. Baking time will vary depending on your oven and the size of your loaf pans.
⏱️ 60 min•🌡️ 350 - 10
Once baked, remove the loaf from the oven and let it cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely. This cooling process can take 1-2 hours.
⏱️ 120 min - 11
While the loaf cools, prepare the buttercream. In a stand mixer fitted with the paddle attachment, beat the softened unsalted butter until pale and fluffy, about 2-3 minutes.
⏱️ 3 min - 12
Add the powdered sugar in two additions, mixing on low speed until smooth after each addition.
⏱️ 3 min - 13
Mix in the 1 1/2 teaspoons vanilla bean paste, 1/2 teaspoon lavender extract, and 1 1/2 tablespoons heavy cream.
⏱️ 2 min - 14
Increase the mixer speed to medium-high and whip the buttercream until it is light and airy, about 2-3 minutes.
⏱️ 3 min - 15
Once the loaf is completely cooled, spread the buttercream generously over the top and sides. You can create decorative ridges with an offset spatula if desired. Optionally, sprinkle with dried lavender pieces for garnish.
⏱️ 5 min