This Earl Grey Tea Cake with Lemon Glaze is a visual and culinary delight, perfect for tea lovers and cake enthusiasts alike. The aromatic combination of the tea within the cake and the zesty lemon glaze on top creates a balanced flavor profile, making it an exceptional afternoon treat or a delightful dessert. Quick to make and delightful to taste, this cake is sure to be a hit with both family and friends, adding a touch of elegance to your teatime or any special occasion.
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- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 1/2 cups all-purpose flour
- 1 1/2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 2 teaspoons loose leaf Earl Grey tea
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a small saucepan, heat the milk until just about boiling. Remove from heat and steep the Earl Grey tea for 5 minutes. Strain and let cool.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and the cooled tea-infused milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once the cake is cool, drizzle the lemon glaze over the top. Let it set before slicing.
Nutrition
Serving: 100g | Calories: 270kcal | Carbohydrates: 42g | Protéines: 4g | Fat: 10g | Sucre: 31g