🍋 EARL GREY TEA CAKE LOAF

Fragrant, citrusy, and softly sweet — this Earl Grey–infused loaf cake pairs perfectly with a cup of tea. By steeping whole Earl Grey leaves into warm milk, you capture the tea’s distinctive bergamot aroma without the bitterness that comes from crushing leaves. A bright lemon zest and honey glaze finish this loaf with just the right amount of freshness and shine.

Recipe adapted from Leelalicious.

Ingredients

For the cake:

• ½ cup (120 ml) milk

• 4 tsp Earl Grey loose leaf tea

• ½ cup (113 g) unsalted butter, melted and cooled

• 2 tbsp honey

• ¾ cup (150 g) sugar

• 2 large eggs

• 1 ½ cups (190 g) all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• Zest of 1 lemon

  
  

For the syrup:

• 3 tbsp sugar

• 1 tbsp honey

• ¼ cup hot water (optionally infused with 1 tsp Earl Grey for extra flavour)

• 3 tbsp fresh lemon juice (top up with bottled lemon juice if needed)

  
  

Instructions

Step 1: Infuse the milk

• Heat the milk in a small saucepan until it just begins to simmer.

• Remove from heat, add Earl Grey tea leaves, and steep for 30 minutes.

• Strain, pressing the leaves to extract as much liquid as possible.

  • If you end up with less than ½ cup of infused milk, top up with plain milk.

  • Pro tip: Start with ¾ cup milk and 5 tsp tea if you’d like to account for absorption.

  
  

Step 2: Prepare the pan & oven

• Preheat oven to 325°F (160°C).

• Grease or line a 9x5-inch loaf pan with parchment paper.

Step 3: Make the batter

• In a medium bowl, combine melted butter and honey. If your honey is semi-solid, microwave with the butter for about 30 seconds, then stir until smooth. Let cool slightly.

• Add sugar and beat with an electric mixer until creamy.

• Add eggs one at a time, beating well after each addition.

• In a separate bowl, whisk together flour, baking powder, and salt.

• Add dry ingredients to the wet mixture and mix just until combined.

• Pour in the infused milk and lemon zest, then mix until smooth and incorporated.

  
  

Step 4: Bake

• Pour batter into the prepared pan.

• Bake for 55–65 minutes, or until a toothpick inserted in the centre comes out clean.

• If the top begins browning too quickly, tent with foil towards the end of baking.

  
  

Step 5: Glaze

• While the cake bakes, stir together sugar, honey, hot water (or Earl Grey infusion), and lemon juice until dissolved.

• After baking, let the loaf cool in the pan for 10 minutes.

• Transfer to a wire rack. Use a toothpick to poke small holes across the top, then brush the warm loaf generously with syrup.

  
  

Step 6: Serve

• Let cool completely before slicing.

• Serve with a cup of Earl Grey tea for the perfect pairing.