Never have I baked a cake that is more perfect for tea-time! As its name suggests, this Earl Grey tea and lemon cake is infused with oil of bergamot and drizzled with a lemon icing.
You begin by steeping Earl Grey tea in hot milk. We used a lovely loose leaf tea from Fortnum & Mason however Earl Grey teabags will suffice.
The recipe I used was by ex-Bake Off contestant, Urvashi Roe and it was originally for mini loaf cakes. I don’t have any mini loaf tins (yet!), so I used a single 500g/1lb loaf tin and upped the cook time to an hour.
I know that ‘lemony’ cakes often top the charts when it comes to people’s favourites (Justin included), but personally I’m not the biggest fan of lemon flavour – however, a little drizzle of the icing I could handle! I suppose I could supplement the lemon juice and zest with a little of my home-made elderflower cordial.
Teaming this cake with a cup of Earl Grey or full-bodied Darjeeling or Assam is tea-time heaven!
- 125ml/4½fl oz milk
- 4 tsp loose Earl Grey tea (or 4 tea bags)
- 115g/4oz butter, softened
- 225g/8oz caster sugar
- 2 eggs
- 125g/4½oz self-raising flour
- 125g/4½oz plain flour
- ½ lemon, juice & zest
- 200g/7oz icing sugar
- Place the milk in a small saucepan and bring to a simmer. Remove from the heat and immerse the Earl Grey tea in the hot milk. Cover the pan and set aside for 40 minutes to allow the tea to steep
- Strain the liquid from the leaves (or squeeze the liquid out of the teabags) and set the liquid aside to cool some more
- Preheat the oven to 180°C/355ºF/Gas mark 4. Grease and line a 500g/1lb loaf tin with baking parchment
- Cream together the butter and sugar using an electric whisk or free standing mixer with a paddle attachment. It takes a while - about 10 minutes and you'll need to scrape down the sides of the bowl from time to time
- Once the mixture is light & fluffy, add the eggs one by one and mix well. Add half the flour and half of the tea-infused milk and mix until combined. Add the rest of the flour and milk and mix until there are no traces of flour in the bowl
- Pour the cake batter into the prepared loaf tin
- Bake for 50-60 minutes until golden brown and a skewer inserted into the centre comes away clean
- Allow to cool in its tin on a wire rack
- Mix the lemon juice, zest and icing sugar together into a smooth paste. It should be quite gloopy so it doesn't dribble too much down the sides (though a little dribble is okay)
- Pour over the loaf and leave the icing to set for about 30 minutes