Description
Indulge in the comforting aroma of this Mother’s Day Earl Grey Tea Cake, perfectly balancing the aromatic notes of bergamot with zesty lemon. Soft, moist, and elegant, this cake is an ideal centerpiece for special occasions or a delightful afternoon treat. Easy enough for beginners yet impressive enough to wow your guests, every slice promises to create cherished memories.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs (room temperature)
- 2 tablespoons loose-leaf Earl Grey tea
- 1 cup hot water (for brewing tea)
- Zest of 1 lemon
- ½ cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Brew Earl Grey tea by steeping tea leaves in hot water for about five minutes; let cool.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, then mix in lemon zest and cooled tea.
- Gradually fold in dry ingredients until just combined; avoid overmixing.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (65g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg