Irresistible Mother’s Day Earl Grey Tea Cake Recipe

There’s something magical about the aroma of freshly baked cake wafting through the kitchen. Imagine the scent of warm Earl Grey tea mingling with sweet vanilla, creating a cozy and inviting atmosphere that just begs to be savored. This Mother’s Day Earl Grey Tea Cake will not only fill your home with delightful smells but also whisk you away to a world of flavor that’s as comforting as a warm hug from your favorite person.

Now, picture this: it’s Mother’s Day morning, and you’ve decided to surprise your mom with a homemade treat. You know she loves tea, so why not elevate it into a cake? As you slice into this moist delight, the rich notes of bergamot unfold like a beautiful story, and every bite is a reminder of those cherished moments spent together over cups of tea. This cake is perfect for brunch or an afternoon pick-me-up, promising an experience that’s hard to resist.

This recipe has become a staple in my kitchen after my family couldn’t stop raving about how delicious it was at last year’s Mother’s Day brunch.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the best texture sift it beforehand for lightness.
• Sugar: Granulated sugar sweetens the cake feel free to experiment with brown sugar for richer flavor.
• Baking Powder: Ensure it’s fresh to achieve that lovely rise in your cake.
• Salt: Just a pinch enhances all the flavors beautifully without being noticeable.
• Unsalted Butter: Use room temperature butter for easy creaming it adds richness and moisture.
• Earl Grey Tea Bags: Choose high-quality tea bags steep them well for maximum flavor infusion.
• Milk: Whole milk is best for added creaminess substitute with almond milk if desired.
• Vanilla Extract: Pure vanilla extract gives depth avoid imitation for the best results.
• Eggs: Use large eggs at room temperature for even mixing and better texture.
• Lemon Zest: Freshly grated zest brightens the flavor profile beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat Your Oven and Prepare Your Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.

Steep the Tea: In a small saucepan, bring 1 cup of milk to just under a boil. Remove from heat and add two Earl Grey tea bags. Let steep for about 10 minutes while you prepare other ingredients.

Cream Butter and Sugar Together: In a mixing bowl, combine 1 cup unsalted butter and 1 ¾ cups granulated sugar. Beat them together until light and fluffy about 3-5 minutes creating that luscious texture.

Add Eggs and Vanilla Extract: Incorporate three large eggs one at a time into the butter mixture, mixing well after each addition. Then stir in 1 tablespoon of pure vanilla extract until evenly combined.

Mix Dry Ingredients : In another bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Gradually add this dry mixture to your wet ingredients while alternating with your cooled milk infusion.

Add Lemon Zest : Finally, fold in the zest of one lemon gently into your batter. This adds an aromatic brightness that balances out the richness beautifully.

Bake It Up: Pour the batter into your prepared pan and smooth out the top with a spatula. Bake in your preheated oven for about 30-35 minutes or until golden brown on top and a toothpick inserted comes out clean.

Enjoy each step as you create this delightful Mother’s Day Earl Grey Tea Cake The blend of fragrant tea and zesty lemon will surely become a family favorite a cake worth celebrating

Perfecting the Cooking Process

Start by brewing the Earl Grey tea to release its flavor, then cream butter and sugar before adding eggs and flour. This order ensures a fluffy texture.

Add Your Touch

Feel free to add lemon zest or lavender for an aromatic twist. A drizzle of lemon glaze can elevate the sweetness

Storing & Reheating

Keep the cake in an airtight container at room temperature for up to three days. For longer storage, freeze slices wrapped in plastic wrap.

It’s funny how my first attempt at this cake turned into a disaster when I accidentally used chai instead of Earl Grey. The flavors were… unique, let’s say

FAQ

Can I use decaffeinated Earl Grey tea?

Yes, decaffeinated Earl Grey works perfectly if you want to avoid caffeine.

How do I know when the cake is done?

Insert a toothpick it should come out clean without any wet batter attached.

Can I make this cake ahead of time?

Absolutely Bake it a day in advance and store it properly for freshness.

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Mother’s Day Earl Grey Tea Cake

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Indulge in the comforting flavors of this Mother’s Day Earl Grey Tea Cake, a delightful treat infused with fragrant bergamot and zesty lemon. Perfect for brunch or an afternoon break, this moist cake envelops your home in a cozy aroma, reminiscent of cherished moments shared over tea. Easy to make yet elegant enough for any occasion, it’s the ideal way to celebrate mom and create lasting memories.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Serves approximately 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter (room temperature)
• 3 large eggs (room temperature)
• 1 cup whole milk
• 2 Earl Grey tea bags
• 1 tbsp pure vanilla extract
• Zest of 1 lemon

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper.
2. In a small saucepan, heat 1 cup of milk until just below boiling. Remove from heat, add the tea bags, and steep for 10 minutes.
3. In a mixing bowl, cream together the butter and sugar for about 3-5 minutes until fluffy.
4. Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in vanilla extract.
5. In another bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients along with the cooled milk infusion.
6. Gently fold in lemon zest.
7. Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 22g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 75mg

Keywords: For an aromatic twist, consider adding dried lavender or using almond milk as a substitute. Top with whipped cream or a drizzle of lemon glaze for added sweetness.