Earl Grey Tea Cake Recipe

Tea has consistently been one of my preferred hot refreshments. I have some glad beloved recollections of my auntie showing me and my sister to drink tea. She would improve it pleasantly for us and ensure it was not very hot any longer with the goal that we wouldn’t consume our little lips and tongues.

When morning affliction had me down (whenever of day) during the main trimester of this pregnancy, my affection for tea became significantly more. Espresso was my foe in those 3 months, yet tea, my redeeming quality – calming ginger tea in the mornings and dark tea as an evening shot in the arm.

Indeed, even since the smell and taste of espresso doesn’t make me debilitated any longer, tea remains my morning refreshment of decision (espresso is saved for the day).

Earl Grey Tea Cake

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Recipe by leelalicious Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy
Servings

1

cake loaf
Prep time

40

minutes
Cooking time

1

hour 
Total time

1

hour 

40

minutes

This Earl Grey Tea Cake has hints of lavender and bergamot orange mixed into a delicious vanilla cake.

Ingredients

  • 1/2 cup milk

  • 4 Earl Grey tea bags

  • 1/2 cup butter melted and cooled

  • 2 tablespoons honey

  • 3/4 cup sugar

  • 2 eggs

  • 1-1/2 cup all-purpose flour

  • 1/4 teaspoon salt

  • 1 teaspoon baking powder

  • zest of 1 lemon

  • Syrup:
  • 3 tablespoons sugar

  • 1 tablespoon honey

  • 1/4 cup hot water

  • 3 tablespoons lemon juice

Directions

  • Heat the milk in a small saucepan, and then steep 2 of the Earl Grey tea bags in the hot milk for half an hour.
  • Preheat oven to 325 F. Grease or line a 9×5 loaf pan.
  • If your honey is semi-solid, melt together with the butter. Using an electric mixer beat together butter, honey and sugar. Add eggs one at a time and beat well after each addition.
  • Add flour, salt, and baking powder and mix until combined.
  • Remove the teabags from the milk making sure to squeeze out as much liquid as possible. Add infused milk, lemon zest and tea powder from 2 bags and mix until well incorporated.
  • Fill batter into prepared pan and bake for about 1 hour until a toothpick inserted in the center comes out clean.
  • For a nice, clean split in the loaf, make a cut into the batter after about 10 minutes of baking time. If the top is browning too quickly, cover with aluminum foil towards the end of baking time.
  • Combine all ingredients for the syrup and set aside. Let the loaf cake cool in the pan for 10 minutes, then remove from pan and place on a wire rack. Poke holes into the top and brush syrup on while still warm.
  • Store any leftover syrup in a glass jar in the fridge. A couple teaspoons of syrup make a great addition to a cup of brewed tea.
  • Let the loaf cool to room temperature before slicing into it.

Notes

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