Earl Grey Tea Cake Recipe
This Earl Grey Tea Cake will become your go-to mid-week cake. An easy, one-bowl loaf cake filled with fragrant Earl Grey tea and made with yogurt for a moist, tender crumb. This is truly delicious.
Servings: 10 slices
Calories: 324kcal
Ingredients
Earl Grey cake batter
- 2 large eggs
- 200 g granulated sugar
- 1 teaspoon vanilla extract
- 240 g Greek yogurt (or plain natural)
- 120 ml vegetable oil (or canola)
- 250 g plain flour (all-purpose)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 6 g Earl Grey Tea leaves ground
Orange glaze
- 180 g powdered icing sugar (confectioners’ sugar)
- 30 ml fresh orange juice blood orange or navel orange
- 15 g Greek yogurt
Instructions
Earl Grey cake batter
- Heat oven & prep pan: Preheat the oven to 180°C (350°F) Grease with butter a 2 lb loaf pan 23 x 14cm (9 x 5.5-inch) and line the base and sides with parchment paper.
- Whisk eggs & sugar: In a large bowl, add the eggs, sugar, and vanilla extract and whisk until pale and light - this takes approximately one minute.
- Mix in yogurt & oil: Add the Greek yogurt and oil and whisk until fully combined.
- Sift in dry ingredients: Sift into the bowl the flour, baking powder, baking soda and salt. Then add the ground Earl Grey tea leaves. (See note)Fold together gently: Using a spatula, fold gently until a few streaks of flour remain.
- Bake: Pour batter into the prepared pan and bake on the centre shelf for 50-55 minutes until golden brown and the sponge springs back or a toothpick inserted into the centre comes out clean. If the cake is browning too quickly then cover it in aluminium foil and continue to bake. Cool on a wire rack for ten minutes, then remove from the pan to cool completely.
Orange Glaze, optional
- Whisk: Add powdered icing sugar and orange juice into a small bowl and whisk together. Add Greek yogurt and whisk until combined. If the glaze is too runny, then add more powdered sugar 30g (¼ cup) at a time, and mix until desired consistency is reached.
- Pour: Pour glaze over the cooled cake and set aside for ten minutes for the glaze to harden. Slice and serve.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: Earl Grey Tea Cake is best stored in an airtight container at room temperature for up to 3 days.
To freeze: The Yogurt cake can be frozen as a whole wrapped well in plastic wrap or placed in an airtight container. Alternatively, slice, and wrap individual slices in plastic wrap. The yogurt cake can be frozen for up to 2 months. Leave it out on the countertop to thaw.
Earl Grey Tea Leaves: When using Earl Grey Tea Leaves, some can be ground, some can be leaves, and this depends on the brand you buy. You want the tea leaves to be ground, so if they aren't, then just pound them in a mortar and pestle. If you have Earl Grey tea bags, then just cut them open and see what you have inside. And yes the round tea leaves get added to the batter and mixed in.
Bake in a round cake pan: This yogurt cake can easily be baked in a round 20cm (8-inch) or 23cm (9-inch) cake pan. Check the baking time at 35 minutes and bake until done.
Tip 1: Measure the flour with digital scales to obtain the correct amount. Too much flour will lead to a dry sponge.
Tip 2: Don't over-mix the batter as this will overwork the gluten and lead to a chewy sponge.
Tip 3: Bake until just golden and a toothpick inserted comes out clean. Over baking leads to a dry sponge.
Nutrition
Calories: 324kcal | Carbohydrates: 58g | Protein: 6g | Fat: 19g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 239mg | Potassium: 83mg | Fiber: 1g | Sugar: 39g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg