Description
Earl Grey Tea Cake with Lemon Glaze is a fragrant, tender loaf cake infused with the flavors of Earl Grey tea. This cake typically has a light texture and a delicate floral flavor from the tea, complemented by the refreshing zing of lemon in the glaze. It’s a simple yet sophisticated dessert that combines the pleasures of both tea and cake in one mouthwatering bite. The cake batter itself includes steeped Earl Grey tea, along with tangy Greek yogurt and lemon zest, which all work together to create a well-balanced flavor profile. The lemon glaze adds a finishing touch, giving the cake an extra layer of brightness and sweetness.
Ingredients
- 6 tablespoons unsalted butter, room temperature
- 2 tablespoons neutral oil (vegetable or canola)
- Zest of 1 lemon
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup plain Greek yogurt
- 2 Earl Grey tea bags
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
Lemon Glaze
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 cup powdered sugar
Instructions
To infuse the milk with the delightful flavors of Earl Grey tea, begin by pouring the milk into a small saucepan. Heat it over medium-low heat until it’s just steaming. Be careful not to bring it to a boil. Once it reaches the desired temperature, remove the milk from the heat, and add the Earl Grey tea bags. Allow the tea bags to steep in the milk for about 5 minutes, ensuring the milk takes on the deep flavors of the tea. Gently press the tea bags against the side of the pan to extract as much flavor as possible, and then discard the tea bags. Let the milk cool slightly before using it in the cake batter.
Preheat your oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment paper. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
In a separate large mixing bowl, cream together the unsalted butter, neutral oil, lemon zest, and granulated sugar. Beat them until the mixture becomes light and fluffy. Next, add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract for added depth of flavor.
With the mixer on low, begin adding the flour mixture and the cooled tea-infused milk alternately with the Greek yogurt. Start with the flour mixture and end with the flour mixture. Be sure not to overmix, as this can result in a dense cake.
Pour the cake batter into the prepared loaf pan and smooth out the top with a spatula. Bake the cake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon zest, and lemon juice until smooth and pourable. If the glaze is too thick, you can add a tiny bit of water to reach the desired consistency.
Once the cake has completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set for 10 to 15 minutes before slicing and serving.
Notes
This cake is perfect for afternoon tea or brunch. For extra elegance, garnish with edible flowers or a sprinkle of lemon zest on top of the glaze. It also pairs beautifully with a chilled glass of lemonade or a hot cup of Earl Grey for a flavor-matching treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baked
- Cuisine: British
Keywords: Earl Grey Tea Cake with Lemon Glaze