This Earl Grey and Lemon Cake is a delightful twist on classic lemon cake recipes, offering a sophisticated flavor without a lot of fuss. You’ll love the fragrant tea notes paired with bright, tangy lemon, making it perfect for any occasion. It’s surprisingly simple to make, even if you’re new to baking.
Key Ingredients & Substitutions
- Earl Grey Tea: Use high-quality tea bags or loose-leaf for the best flavor.
- Lemons: Fresh lemons are essential for zest and juice; bottled juice isn’t the same.
- All-Purpose Flour: You can use a gluten-free all-purpose blend for a gluten-friendly option.
- Granulated Sugar: Standard white sugar provides sweetness and moisture.
- Unsalted Butter: Margarine can be used, but butter offers superior flavor.
- Large Eggs: Ensure they are at room temperature for better emulsion.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs, at room temperature
- 2 tablespoons lemon zest (from 2-3 medium lemons)
- ¼ cup fresh lemon juice
- ½ cup strong brewed Earl Grey tea, cooled (from 2-3 tea bags)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk (or milk mixed with 1 tablespoon lemon juice)
For the Glaze:
- 2 cups powdered sugar
- 3-4 tablespoons fresh lemon juice
- 1 tablespoon brewed Earl Grey tea, cooled
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8-10 slices
- Tools Needed: 9×13 inch baking pan, electric mixer (handheld or stand), mixing bowls, whisk, fine-mesh sieve
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, ensuring it’s evenly coated to prevent sticking. This prepares your pan for a smooth cake release.
2. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer, creating an airy base for your lemon cake.
3. Add Eggs and Flavorings
Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, fresh lemon juice, and cooled Earl Grey tea. The mixture might look a little curdled at this point, but don’t worry; it will come together.
4. Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed throughout your lemon cake recipe.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix the batter. Overmixing can lead to a tough cake.
6. Bake the Cake
Pour the batter into your prepared 9×13 inch pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. This indicates your Earl Grey and Lemon Cake is fully cooked.
7. Prepare the Glaze
While the cake cools slightly, whisk together the powdered sugar, fresh lemon juice, and cooled Earl Grey tea in a small bowl until smooth. Adjust the consistency by adding more sugar or lemon juice as needed for your desired thickness.
8. Glaze and Serve
Once the cake has cooled completely, pour the lemon glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving your delicious Earl Grey and Lemon Cake.
Variation Ideas
- Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the cake batter for a classic combination with your lemon cake recipes.
- Candied Lemon Slices: Garnish the top with thin, candied lemon slices for an elegant touch.
- Cream Cheese Frosting: Instead of a simple glaze, use a lemon-infused cream cheese frosting for a richer dessert.
Storage Instructions
Store leftover Earl Grey and Lemon Cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. Ensure it’s well-covered to prevent drying out.
Frequently Asked Questions (FAQ)
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice and zest are crucial for the best flavor in this lemon cake. Bottled juice won’t provide the same bright taste.
Q: My cake batter looks curdled after adding the eggs; is that normal?
A: Yes, it’s normal for the batter to look slightly curdled after adding the eggs and liquids. It will smooth out once the dry ingredients are incorporated.
Q: How do I make strong brewed Earl Grey tea?
A: Use 2-3 tea bags (or 2-3 teaspoons loose leaf) with ½ cup of hot water and steep for 5-7 minutes. Let it cool completely before adding to the batter.
Q: Can I freeze this lemon cake?
A: Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature before glazing.
Q: What if I don’t have buttermilk?
A: You can make your own buttermilk substitute by adding 1 tablespoon of fresh lemon juice or white vinegar to regular milk, then let it sit for 5-10 minutes until it slightly curdles.
Q: How do I know when the cake is done baking?
A: The cake is done when a wooden skewer or toothpick inserted into the center comes out clean, with no wet batter clinging to it.