Earl Grey’s delicate, floral flavor is ideal for baking. This moist tea cake is the perfect accompaniment to afternoon tea or brunch.
On the Ingredients
- Earl Grey is black tea leaves mixed with bergamot oil, which comes from a citrus fruit similar to Meyer lemons. It has a distinct floral, citrusy flavor and aroma. It’s delicious as is or served with milk. Earl Grey also makes for a great iced tea.
Earl Grey Bundt Cake
Servings
8
servingsPrep time
30
minutesCooking time
45
minutesTotal time
1
hour15
minutesEarl Grey’s delicate, floral flavor is ideal for baking. This moist tea cake is the perfect accompaniment to afternoon tea or brunch.
Ingredients
1/2 cup butter (room temp)
1 cup sugar or 1/2 cup monk fruit sweetener
2 eggs (room temp)
1/2 tsp vanilla
2 cups flour
4 tsp baking powder
1 cup whole milk
2 Earl Grey Teabags
icing sugar for garnish
Directions
- Preheat your oven to 350 degrees.
- Prepare a Bundt pan by buttering the pan and lightly dusting it with flour. Set aside.
- Heat the 1 cup of milk, then add the 2 tea bags to the hot milk and let steep for at least 10 minutes. Set aside.
- In a mixing bowl, cream together the butter and sugar. Add the eggs, one at a time. Then add vanilla, and mix well.
- In a separate bowl, combine the flour and baking powder. To the butter mix, add 1/3 of the flour mix, then 1/2 of the tea milk. Repeat until all combined.
- Pour into the prepared Bundt pan.
- Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out clean.
- Once the cake has baked, let it cool for about 10 minutes in the pan, turn the cake out onto a plate, and sprinkle with icing sugar.
