Soft Earl Grey Tea Cake
A delightful and aromatic cake infused with Earl Grey tea, perfect for tea lovers and those who enjoy a unique dessert experience.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup Earl Grey tea brewed and cooled
- 1/2 cup milk
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk and Earl Grey tea, beginning and ending with the dry ingredients.
- Mix until just combined. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely before serving. This allows the flavors to fully develop.
Serving
- Slice the cooled cake into 8 pieces. Serve with a dusting of powdered sugar or a light lemon glaze if desired.
Storage
- Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap in plastic wrap and freeze for up to 1 month.
Notes
Pro Tips: Ensure all ingredients are at room temperature for better mixing. Do not overmix the batter to keep the cake light. Ingredient Substitutions: You can use whole milk or a non-dairy alternative for the milk. How to Serve: Best served at room temperature with tea or coffee. Storage & Freshness: Keep the cake in an airtight container to maintain its moisture. Make-Ahead Tips: Bake the cake a day in advance and store in the refrigerator to allow the flavors to meld.