A Deliciously Moist! Earl Gray Tea Loaf Cake For Two

A deliciously moist Earl Gray Tea Loaf Cake For Two! This Loaf Cake is flavored with Earl Gray tea. It is then brushed with lemon and honey while still hot. It’s a small cake that serves 2-8 people. Perfect for your date night, a small party, or a celebration. Enjoy it with a hot cup of tea or coffee!

A Deliciously Moist!
Earl Gray Tea Loaf Cake for Two

This Earl Gray Tea Loaf Cake is very easy to make. You’ll love this recipe; as it comes together in a few simple steps. With sweet honey lemon syrup drizzled over the top, this cake has incredibly soft and tender crumbs.

This Earl Gray Tea Loaf Cake is not just a cake you eat with tea. It actually has tea in the batter and creates a beautiful black speckling in the finished cake. It also adds a nice flavor to the cake.

It’s a little treat for yourself when you need something sweet. It’s also a perfect cake for two to celebrate something special or just to enjoy together. You can also make it for small parties or celebrations. It’s also ideal for gifting to someone on their special day! It’s a perfect addition to any Afternoon Tea menu.  Or on its own with a nice cup of tea.

You’ll find an easy-to-follow recipe with a step-by-step guide, helpful info, and top tips here. I hope you will try the recipe and enjoy ‘Earl Gray Tea Loaf Cake’ as much as I do!!

What is Earl Grey Tea? Earl Grey is one of the most famous flavored teas in the world. It is a black tea base flavored with oil from the rind of Bergamot orange.

Amazing Small Cake Recipe

It is referred to as a loaf cake due to it being made in a loaf tin. I baked it in a rectangular loaf pan (20 x 8 x 5 cm). But, you can also bake it in a 15 cm (6-inch) round cake pan. It can be sliced into 6-8 slices, making about 2-8 servings. Your serving size depends on how big or small you cut your cake.

About this Recipe

If you don’t like the flavor of Earl Grey tea, you can easily substitute it. Use your favorite flavored black tea. You can also use any black tea you would like with the addition of orange or lemon zest.

You can use either tea bags or loose tea. Most of the time, the tea in tea bags is very fine. The tea leaves in loose tea are more likely in larger pieces. You will need to ground them a bit in a grinder or with a motor and pestle.

In this recipe, I used cake flour. This creates soft crumbs. You can substitute it with all-purpose flour (plain flour). I also added some almond flour to the cake batter. Because it doesn’t contain gluten, it will help to achieve softer crumbs and a less dense texture.

You can also drizzle a simple syrup made with honey and lemon to before serving. The citrus honey flavors complement the Earl Gray Tea Cake. But, it is optional. Because this loaf cake is delicious on its own.

Ingredients that you will need

Here are the ingredients you’ll need to make this recipe. For the quantities of each ingredient, check out the printable recipe card at the bottom of the post.

For the Cake

• Flour – I used cake flour. The cakes made with cake flour are softer than those made with all-purpose flour. You can use all-purpose flour but the texture will be different.
• Tea – Earl Gray tea or flavored black tea of your choice. You can use either tea bags or loose tea.
• Butter – Use softened butter at room temperature as it will cream easily. When you press into it, your finger leaves a dent. Do not use too softened butter which is greasy or oily.
• Sugar – I reduced the sugar in the batter as I also added 2 tablespoons of honey. We also drizzled the cake with honey lemon syrup after baking it.
• Eggs – Use room-temperature eggs as they incorporate into the batter easily. I used large eggs. One large egg with a shell weighs around 60 to 65 grams.
• Baking powder – Make sure to use fresh baking powder for the best result.
• Salt (optional) – I like to add a pinch of salt to my cake batters. It brings out the other flavors in the cake.

For the Syrup (Optional)

• Honey – I recommend using pure natural honey for the best flavor.
• Lemon Juice – Use freshly squeezed lemon juice for the best flavor. Substitute with bottled lemon juice.

Useful Tips for Making the Best Tea Cakes

Preparation

• Take the eggs out of the fridge before you start making the batter. Place them on the counter for about 30 minutes or so. If you need to quickly bring your eggs up to room temperature, submerge them in a bowl of warm water.
• To bring them to room temperature quickly, place them in a warm water bowl (not hot water). This should not take longer than 5 minutes.
• Take the butter out of the fridge before you start making the batter. Place them on the counter for 15 to 30 minutes.
• To heat your milk quickly, microwave in a microwave-safe container until you see bubbles. Always watch your milk if you use this method to make sure it does not bubble over.

Making the batter

• Make sure to cream the butter and sugar until it’s light and fluffy.
• First, lightly beat the eggs in a small bowl. Add the egg mixture one tablespoon at a time and beat until it just disappears into the batter. But do not over-beat.
• Alternate adding the dry ingredients with the wet ingredients, beginning and ending with the dry ingredients.
• Add the flour mixture in three additions while adding the honey-lemon mixture in two additions.
• Avoid over-mixing the cake batter after adding the flour as it’ll lead to a tough and rubbery cake.

Baking

• Avoid over-baking the cake.
• Cover the cake with foil for the final 15 minutes if the cake is browning too quickly.

Serving Suggestions

This cake is best served on the day it is made at room temperature. Serve it just plain with a hot cup of tea or coffee. You can also serve it dusted with powdered sugar. For a indulging dessert, top it with whipped cream and jam. OR serve it with a scoop of vanilla ice cream.

Storing Suggestions

This cake is best served on the day it is made. It will keep well in an airtight container at room temperature in a cool place for 1-2 days. Cool completely before storing.

You can also freeze it to keep it longer once it’s completely cooled. You can freeze the whole cake as well as individual slices for about 3 months. Wrap the whole cake (or individual slices separately) with plastic wrap. Then transfer them to a freezer-safe bag before freezing.

Let it thaw at room temperature before serving. Do not thaw frozen cake in the microwave or oven as it will dry out and the taste will change.

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Earl Gray Tea Loaf Cake
(Recipe with Step-by-Step Photos)

Course: Dessert
Cuisine: British
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 1 small loaf

Equipment

20 x 8 x 5 cm rectangular pan or 15 cm (6-inch) round pan

Ingredients

For the Cake
100 g unsalted butter
90 g sugar
2 eggs (L)
120 g cake flour or plain flour
1 teaspoon baking powder
1/8 teaspoon salt
2 bags Earl Gray tea
1 tablespoon almond flour
2 tablespoon milk

For the Syrup (optional)
2 tablespoon honey
1 teaspoon lemon juice

Instructions

Preparation

Gather the ingredients.

Preheat the oven to 180°C. I used a 20 x 8 x 5 cm rectangular pan. You can also use a 6-inch or 15-cm round pan. Grease the pan with butter. You can also line it with parchment paper if needed.

Coarsely grind the Earl Grey tea leaves, if needed. You don’t need to grind it down to a powder.  

Sift together the flour, baking powder, and salt (3 times). Add the prepared tea leaves to the sifted flour and whisk together.

Whisk the eggs lightly in a small bowl.

Make the Cake Batter

1. Place the softened butter into a large mixing bowl.
2. Beat it with a wooden spoon until it becomes easy to handle.
3. Next, beat with a hand mixer on medium speed for about 2 minutes.
4. Add the sugar about 1 tablespoon at a time. Beat until light and fluffy for 5 to 10 minutes.

For best results, scrape down the sides and bottom of the bowl with a spatula a few times. Do this as needed before the creaming process is finished.

Add the egg mixture one tablespoon at a time. Beat for a few seconds just until it disappears into the batter before adding the next one. But make sure not to over-beat.

Add the almond flour and beat for a few seconds over low speed until incorporated.

Add the dry ingredients (flour) alternating with the wet ingredients (milk), beginning and ending with the dry ingredients. That means; half the dry, the wet, the rest of the dry. Fold in with a silicone spatula until each addition is fully incorporated before adding the next. DO NOT over-mix.

First, add 1/2 of the flour mixture (with tea leaves). Fold gently until everything is combined. Next, mix in the milk. Lastly, fold in the rest of the flour.

Pour the batter into the prepared pan

Pour the batter into the prepared pan.

How to get a pretty crack on the middle of the loaf cake

Here are three options to create a clean split.

1. Cut a few small strips of cold butter. Place them in a single straight line lengthwise down the center of the cake.
2. Add some softened butter to a piping bag. Lay a single straight line of butter lengthwise down the center of the cake.
3. Use a spatula brushed with butter to carve out a line lengthwise down the center of the cake.

Bake the Cake

Reduce the temperature to 170°C and bake for about 35 to 40 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Important; Check on the loaf after about 30 minutes of baking. If the top of the loaf starts browning too much, cover it with foil. Keep it covered for the rest of the baking time.

Remove the cake from the oven

Remove the cake from the oven, and allow it to cool in the pan for 5-10 minutes. Then run a knife along the edge of the pan and carefully remove the loaf.

Drizzle with the syrup (Optional)

If using, mix the honey and lemon juice in a small bowl. To soften the honey, microwave it inside a heat-resistant microwaveable bowl for about 15 seconds. Drizzle with the syrup.

Serve & enjoy!

Let the loaf cool completely before serving. Slice and serve with a hot cup of tea.

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