Topped with a delicious Earl Grey glaze, this loaf cake is one of my favorites! The mix of lemon and Earl Grey works beautifully, and it's perfect served as dessert or even breakfast.
But, if I have to be honest, this Earl Grey and Lemon Loaf Cake might just be my favorite recipe with this particular flavor yet. The cake itself is moist and bursting with lemon flavor, but the Earl Grey glaze might be the real star of the show.
Also, in terms of cakes, loaf cakes are definitely the easiest way to go. There's no need to worry about achieving perfect frosting or smooth sides—just drizzle some glaze on top and you are good to go!
Tips for Making This Cake
This recipe is pretty straightforward, but here are just a few tips to make it perfectly every time:
- After adding in each ingredient, make sure to scrape the bowl very well. This is especially important to do after adding in the eggs and sour cream. In order to get an even mixture that rises well, you want to make sure all the ingredients are homogenous.
- Once you add in the dry ingredients, don't overmix. Like any other cake, you always want to mix in the dry ingredients until just combined. Overmixing can cause the cake to taste tough, which nobody wants.
- Use a toothpick to test if the cake is done. To test if the cake is done, insert a toothpick or cake tester directly into the center of the loaf. If it comes out clean with just a few crumbs, it's done baking. If it comes out liquidy, continue to bake the loaf and check every 5 minutes or so. To learn more about testing if a cake is done, check out this article.
- Let the cake cool completely before glazing. If you pour the glaze on while the cake is still warm, it will melt into the cake itself. Let the cake cool completely at room temperature before glazing to get the best results.
Common Questions About This Cake
Yes, definitely! You can store this cake in an airtight container in the fridge for 3-5 days. I would recommend glazing it right before serving to have the best flavor. Alternatively, you can also freeze the unglazed cake for up to 2 months—just thaw it completely before serving.
This technique can be a bit tricky to figure out at first, but it really makes getting the cake out of the pan a breeze. I recommend watching this video to learn more about this process.
After removing this loaf cake from the oven, I recommend cooling it in the pan for at least 10 minutes. Then, transfer it to a wire cooling rack to cool completely at room temperature.
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