Earl Grey Lemon Cake: A Delightful Twist on a Classic Dessert

Earl Grey Lemon Cake is a delightful fusion of flavors that brings a touch of elegance to any occasion. This cake not only tantalizes your taste buds with its unique blend of fragrant Earl Grey tea and zesty lemon, but it also carries a rich history rooted in British culture. The combination of these two ingredients creates a moist, aromatic cake that is perfect for afternoon tea or a special celebration. People love this dish for its light texture and refreshing taste, making it a favorite among both tea enthusiasts and dessert lovers alike. Join me as we explore the art of baking this exquisite Earl Grey Lemon Cake, and discover why it has become a cherished recipe in many households.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon Earl Grey tea leaves (finely crushed)
• 1 cup buttermilk
• Zest of 2 lemons
• Juice of 1 lemon

Preparing the Batter

Let’s get started on this delightful Earl Grey Lemon Cake! First, I like to gather all my ingredients and tools to make the process smooth and enjoyable. Here’s how I prepare the batter:

1. Preheat your oven to 350°F (175°C). This is an essential step to ensure that our cake bakes evenly.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and ensures a light cake.
3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed. I usually do this for about 3-5 minutes until the mixture is light and fluffy. This step is crucial as it incorporates air into the batter, giving our cake a lovely texture.
4. Add the eggs one at a time, mixing well after each addition. I like to scrape down the sides of the bowl to make sure everything is well combined.
5. Stir in the vanilla extract and the finely crushed Earl Grey tea leaves. The tea adds a wonderful aromatic flavor that pairs beautifully with the lemon.
6. Now, it’s time to alternate adding the dry ingredients and the buttermilk to the butter mixture. Start by adding about a third of the dry ingredients, mix until just combined, then add half of the buttermilk. Repeat this process, ending with the dry ingredients. This method helps to keep the batter smooth and prevents overmixing.
7. Finally, fold in the lemon zest and lemon juice. The zest adds a burst of citrus flavor, while the juice gives a nice tang to balance the sweetness of the cake.

Cooking Process

Now that our batter is ready, it’s time to bake this delicious cake!

1. Grease and flour two 9-inch round cake pans. I like to use parchment paper on the bottom for easy removal.
2. Divide the batter evenly between the two prepared pans. I usually use a kitchen scale to ensure they are equal, but you can also eyeball it if you prefer.
3. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as oven temperatures can vary.
4. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely. This step is important to prevent sogginess.

Preparing the Frosting

While the cakes are cooling, let’s whip up a delicious lemon buttercream frosting to complement our Earl Grey Lemon Cake.

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1-2 tablespoons heavy cream (optional, for consistency)

1. In a large mixing bowl, beat the softened butter with an electric mixer until creamy.
2. Gradually add the powdered sugar, mixing on low speed until combined. This helps to avoid a sugar cloud in your kitchen!
3. Once the sugar is incorporated, add the lemon juice and lemon zest. Beat on medium speed until the frosting is light and fluffy, about 3-5 minutes.
4. If the frosting is too thick, add a tablespoon of heavy cream at a time until you reach your desired consistency. I like my frosting to be spreadable but not too runny.


Conclusion:

In summary, this Earl Grey Lemon Cake is an absolute must-try for anyone looking to elevate their dessert game. The unique combination of fragrant Earl Grey tea and zesty lemon creates a delightful balance of flavors that is both refreshing and comforting. Whether you’re serving it at a tea party, a birthday celebration, or simply enjoying a slice with your afternoon cup of tea, this cake is sure to impress your guests and leave them asking for seconds. For serving suggestions, I recommend pairing this cake with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its flavors even further. You can also experiment with variations by adding a drizzle of lemon glaze on top or incorporating some poppy seeds for an extra crunch. If you’re feeling adventurous, try infusing the cake with different types of tea, like chamomile or chai, to create your own unique twist. I encourage you to give this Earl Grey Lemon Cake a try and share your experience with friends and family. I would love to hear how it turns out for you! Don’t forget to snap a picture and tag me on social media so we can celebrate your baking success together. Happy baking!
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Earl Grey Lemon Cake: A Delightful Twist on a Classic Dessert
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• Author: Dottie
• Total Time: 60 minutes
• Yield: 12 servings 1x
Print Recipe
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Description
Experience the perfect harmony of Earl Grey tea and zesty lemon in this moist and fluffy cake, topped with a creamy lemon buttercream frosting. Ideal for any celebration, this delightful treat will leave your taste buds wanting more.
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Ingredients
Scale 1x2x3x
• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon Earl Grey tea leaves (finely crushed)
• 1 cup buttermilk
• Zest of 2 lemons
• Juice of 1 lemon
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 2 tablespoons lemon juice (for frosting)
• 1 tablespoon lemon zest (for frosting)
• 1–2 tablespoons heavy cream (optional, for consistency)
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Instructions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for about 3-5 minutes until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. Stir in the vanilla extract and finely crushed Earl Grey tea leaves.
6. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting with a third of the dry ingredients, mixing until just combined, then adding half of the buttermilk. Repeat this process, ending with the dry ingredients.
7. Fold in the lemon zest and lemon juice.
8. Grease and flour two 9-inch round cake pans, using parchment paper on the bottom for easy removal.
9. Divide the batter evenly between the two prepared pans.
10. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
12. In a large mixing bowl, beat the softened butter with an electric mixer until creamy.
13. Gradually add the powdered sugar, mixing on low speed until combined.
14. Once the sugar is incorporated, add the lemon juice and lemon zest. Beat on medium speed until the frosting is light and fluffy, about 3-5 minutes.
15. If the frosting is too thick, add a tablespoon of heavy cream at a time until you reach your desired consistency.
Notes
• Ensure all ingredients are at room temperature for the best results.
• You can adjust the amount of lemon juice in the frosting to suit your taste preference.
• This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Prep Time: 30 minutes
• Cook Time: 30 minutes