This tea cake is so fragrant with Earl Grey Tea and lemon zest. It’s complemented by the generous brushing of lemon syrup on the cake. Simply a fuss free tea cake for an afternoon tea.
By Ann Low
Earl Grey Tea Cake
- Total Time: 1 hour 20 mins
- Yield: 4 1x
Description
This tea cake is so fragrant with Earl Grey Tea and lemon zest. It’s complemented by the generous brushing of lemon syrup on the cake. Simply a fuss free tea cake for an afternoon tea.
Ingredients
Scale
- 150g Plain flour
- 1/8tsp Baking powder
- 150g Butter, softened
- 130g Confectioner sugar (icing sugar)
- 1/2 tbsp Glucose
- 3 Eggs (70g each)
- 1/8 tsp Salt
- 5g Earl grey tea dust from 2 tea bags
- 15g Ground almond
- 1 tbsp Fresh whole milk
- Lemon zest from 1 large lemon
To make lemon syrup for brushing
- 50g sugar + 100g very hot water, stir well and add 2 tbsp lemon juice in it, mix well, set aside.
Instructions
- Preheat oven to 170C. Line a 19 x 9 x 8cm loaf tin with parchment paper all sides up.
- Sift flour and baking together twice, set aside.
- Beat butter, icing sugar and glucose together until light and very fluffy. Gradually add eggs and beat well, then add salt, tea dust, ground almonds, lemon zest and milk. Mix well.
- Add flour mixture and fold through completely using a spatula. Surface of batter should be glossy and smooth.
- Pour batter into prepared loaf tin and bake for 50 minutes or skewer inserted into the center of the cake comes out clean. Note that the baking time may vary according to your oven.
- When the cake is done, unmould cake and peel away parchment paper. Place cake on a wire rack and brush with lemon syrup while cake is still warm.
- Leave to cool completely before serving. If storing, wrap with cling wrap.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Baking
Perfect Cake!!
Hi Ann,
I have tried your earl grey tea cake and it is really good! Would you suggest this as the cake base for a wedding cake of a friend? What kind of frosting would you recommend?
Thanks!
Nancy
Hello Ann, thanks for sharing this. May I ask how much lemon zest to add? All that I can get from a large lemon?
It would be great to see this recipe published with Cups instead of grams. I understand grams are more accurate but I think most people bake using standard cup measurements. Please consider it. Thank you.
Cup measurements are not a standard in every country. I’m from London and only baked using ounces until three months ago when I bought electric scales. Up until then I had to convert everything myself into ounces. Count yourself lucky to have something in grams, is what I say!
Hi Beth, you can use honey or maple syrup instead.
What does one substitute for glucose?
Thank you.