Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Earl Grey Tea Loaf with Lemon Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 33 reviews

  • Author: Amina
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Description

A beautifully fragrant and moist Earl Grey Tea Loaf infused with the classic bergamot flavor of Earl Grey tea. This easy-to-make loaf cake combines soft butter, subtle vanilla, and a zesty lemon icing drizzle for a perfect teatime treat or dessert that serves 12.

Ingredients

For the Earl Grey Tea Loaf

  • 175 g salted butter (softened)
  • 200 g white caster sugar (superfine sugar)
  • 200 g self-raising white flour (self rising flour)
  • 3 medium free range eggs
  • 125 ml whole milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 2 Earl Grey teabags (use 1 if you prefer a milder flavour)

For the Lemon Icing

  • 100 g icing sugar (powdered sugar)
  • 2-3 tbsp lemon juice

Instructions

  1. Prepare the loaf tin: Grease a 2lb loaf tin and line it with baking paper to prevent sticking and to ensure easy removal of the cake once baked.
  2. Preheat the oven: Set your oven to 180°C (160°C fan assisted or 350°F) to get it ready for baking.
  3. Infuse the milk with tea: Heat the milk in a microwave-safe jug until it’s hand hot. Open the Earl Grey tea bags, tip the leaves into the warm milk, stir well, and set aside to infuse until the milk reaches room temperature.
  4. Make the batter: In a large mixing bowl, beat the softened butter and caster sugar together until the mixture is fluffy and pale. Then add the eggs one at a time, whisking until fully incorporated and the batter is fluffy again.
  5. Add tea milk and vanilla: Once the milky tea infusion is at room temperature, pour it (including all the tea leaves) into the batter along with the vanilla extract. Mix gently to combine.
  6. Incorporate dry ingredients: Sift together the self-raising flour and baking powder, then add them to the batter. Stir everything gently until just combined, being careful not to overmix.
  7. Bake the loaf: Spoon the batter into the prepared loaf tin and smooth the top. Bake in the preheated oven for approximately 60 minutes. The cake should be golden and a skewer inserted into the center should come out clean. Note that tall, narrow tins may require longer baking times.
  8. Cool the loaf: Remove the loaf tin from the oven and place it on a cooling rack for 15 minutes. Then carefully lift the cake out of the tin using the baking paper and place it directly on the rack to cool completely.
  9. Prepare the lemon icing: Sieve the icing sugar into a bowl and gradually stir in the lemon juice until you achieve a smooth, drizzle-able consistency.
  10. Glaze the loaf: Drizzle the lemon icing over the cooled loaf and allow the icing to set before slicing and serving.

Notes

  • If you prefer a milder Earl Grey flavor, use only one teabag instead of two.
  • Make sure the milk tea mixture is completely cooled before adding it to the batter to prevent curdling.
  • Keep an eye on the cake during the last 10 minutes of baking to avoid overbaking; ovens vary in heat intensity.
  • Use fresh lemon juice for the best flavor in the icing.
  • This cake pairs wonderfully with a cup of Earl Grey tea or any black tea of your choice.
  • Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://aminabakes.com/earl-grey-tea-loaf-with-lemon-icing-recipe/