Earl Grey Cake

  • Earl Grey Cake

This Earl Grey cake is the stuff high tea dreams are made of! Whip one up and be your own afternoon tea hero!

Easy recipe difficulty rating
Difficult
Recipe by
recipe chef
T2
Total Time
recipe time total
60 minutes

You’ll need

  • 230ml/7.7 fl oz milk
  • 6 Earl Grey teabags, plus 3 teaspoons loose leaf Earl Grey
  • 2 tablespoons lemon juice
  • 450 g/15.9 oz plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 260 g/9.2 oz softened unsalted butter
  • 440 g/15.5 oz caster sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs

For the glaze:


  • 1 Earl Grey teabag
  • 60 ml/2 fl oz boiling water
  • 125 g/4.4 fl oz icing sugar

How to

  1. Preheat oven to 180°C/356°F. Thoroughly grease and flour a large Bundt tin.
  2. Warm milk in a small saucepan, then turn off the heat, add Earl Grey teabags, cover and infuse for 10 minutes. Remove, squeezing all liquid from the teabags. Leave to cool, then stir the lemon juice into the cooled milk to make buttermilk.
  3. Grind loose leaf Earl Grey in a spice grinder or mortar and pestle. In a large mixing bowl sift flour, baking powder, baking soda, salt and ground Earl Grey.
  4. In a separate bowl, cream the butter and sugar until pale and creamy. Beat in the vanilla, then the eggs, one at a time, until well combined.
  5. Fold in half the dry ingredients, then half the buttermilk and repeat, taking care not to over mix.
  6. Pour into the prepared Bundt tin and bake for 45 minutes or until a skewer comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
  7. To make the glaze, infuse the Earl Grey teabag in boiling water for 10 minutes. Remove the teabag, squeezing out all liquid. Sift the icing sugar into the tea, whisking well until smooth.
  8. When your earl grey cake has cooled, pour the glaze onto the cake.

Serves 8-10

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