Topped with a homemade Earl Grey glaze, this loaf cake is one of my favorites! The mix of lemon and Earl Grey works beautifully, and it's delicious served as dessert or even breakfast.
I'm so thankful for this recipe! I was craving earl grey cake and decided to try this out, and it turned out so delicious. The pairing of Earl grey & lemon is amazing. I won't, but I could probably eat the whole loaf by myself if I wanted to. ★★★★★
-Monique
It's no secret that I have some strong feelings for Earl Grey. (If you ever had any doubt, please see these cupcakes and macarons for reference.)
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 is the real star of the show.
And when it comes to 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're good to go!
Jump to:
What You'll Need
Here's a quick overview of some of the key ingredients and tools needed to make this cake. The full recipe can be found at the bottom of the post!
Ingredients
- Unsalted butter - I always recommend baking with unsalted butter instead of salted. That way, you have more control over the total amount of salt in the recipe.
- Lemon - You'll use both lemon zest and lemon juice when making this cake.
- Sour cream - I love baking cakes with sour cream because it makes them so moist and tender. If you don't have sour cream, you could always swap in greek yogurt instead.
- Earl Grey tea bags - For this recipe, you'll use Earl Grey tea in both the cake and the glaze. I usually use the individually wrapped tea bags because that's what I typically have in my kitchen.
Equipment
- Silicone spatulas - I always like to use silicone spatulas when baking because they're so flexible! You can use them to scrape down the bowl as you're mixing all the ingredients together, as well as when you need to pour the batter into the loaf pan.
- Loaf pan - I typically use a medium-sized loaf pan when making this recipe, but feel free to use whatever type of pan you prefer.
- Medium saucepan - To make the Earl Grey glaze for this cake, you'll need to steep the tea in boiling milk, so be sure to have a medium saucepan handy.
How to Make This Cake
Got all your tools and ingredients ready? Let's make some cake!
Start by beating together the unsalted butter and sugar. I like to use a stand mixer to do this, but you can also use a handheld mixer. Beat the butter and sugar together until light and fluffy, which usually takes about 3-5 minutes. (Image 1)
Add in all the liquid ingredients and lemon zest. Mix in the eggs one at a time, then add in the lemon zest, lemon juice, vanilla extract, and sour cream, and mix until combined, scraping the bowl well after mixing. (Image 2)
Whisk together the dry ingredients, then add them to the mixture. In a separate bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and tea leaves. Add the dry ingredients into the other mixture and mix until just combined, being careful not to overmix. (Image 3 and Image 4)
Time to bake! Pour the batter into a medium-sized loaf pan and bake at 350°F for 45-55 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Let the loaf cake cool in the pan for about 10 minutes, then lift the cake out of the pan and transfer it to a wire cooling rack to cool completely. (Image 5 and Image 6)
Prepare the Earl Grey glaze. In a medium saucepan, bring the milk to a boil over medium heat. Then, turn off the heat, add in the Earl Grey tea bag, and let the tea infuse for 10 minutes before removing the tea bag. In a medium bowl, whisk together the powdered sugar and 3 tablespoons of the Earl Grey-infused milk to create a glaze. (Image 7)
Drizzle the glaze on the cake and serve. Be sure to wait until the cake has completely cooled before pouring the glaze on top. As an extra garnish, you can top the cake with sliced lemons. Enjoy, and try not to eat it all in one sitting! (Image 8)
Tips for Making This Recipe
This recipe is pretty straightforward, but here are just a few tips to keep in mind when making it at home:
- 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 in the oven, 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 and chewy. No thank you!
- 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 ready to come out of the oven. If it comes out liquidy, continue to bake the loaf and check every few 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. It's best to let the cake cool completely at room temperature before glazing.
Common Questions About This Cake
Yes, definitely! You can store this cake in an airtight container at room temperature 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 be sure to 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, remove it from the pan and transfer it to a wire cooling rack to cool completely at room temperature before glazing.
How to Store & Freeze
To store: Cover and store the cake in an airtight container at room temperature for 3-5 days.
To freeze: Let the cake cool completely after baking, then wrap it (unglazed) in plastic wrap or a Ziploc bag and freeze for up to 2 months. You can also slice the cake and wrap the slices individually before freezing. When you are ready to eat the cake, let it thaw at room temperature or heat it up for a few minutes in the oven, then drizzle the glaze on top to serve.
Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.
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Earl Grey and Lemon Loaf Cake
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
Description
Topped with a homemade Earl Grey glaze, this loaf cake is one of my favorites! The mix of lemon and Earl Grey works beautifully, and it's delicious served as dessert or even breakfast.
Ingredients
Earl Grey and Lemon Loaf:
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 whole eggs (150g)
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- ⅓ cup (80g) sour cream
- 1 ½ cups (180g) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Leaves from 2 Earl Grey tea bags
Earl Grey Glaze:
- ½ cup (114g) milk
- 1 Earl Grey tea bag
- 1 ¼ (142g) cups powdered sugar
Instructions
-
Preheat the oven to 350°F. Spray a medium-sized loaf pan with nonstick cooking spray, then line the pan with a piece of parchment paper. Align the parchment paper so that it covers the bottom of the pan and extends across the long sides, and leave a little bit on the edges to lift the loaf out later.
- Prepare the Earl Grey and lemon loaf: In a stand mixer fitted with a paddle attachment (or a large bowl with an electric mixer), beat the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Next, add in the eggs one at a time, and scrape the bowl well after each addition. Once homogenous, add in the lemon zest, lemon juice, vanilla extract, and sour cream, and mix until combined, scraping the bowl at the end. In a separate bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and Earl Grey tea leaves. Add the dry ingredients into the other mixture and mix until just combined, being careful not to overmix.
- Pour the batter into the prepared pan and level the batter with an offset spatula so that it's even. Bake the loaf cake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Let the loaf cake cool in the pan for about 10 minutes, then lift the cake out of the pan and transfer it to a wire cooling rack to cool completely.
- Prepare the Earl Grey glaze: In a medium saucepan, bring the milk to a boil over medium heat. Then, turn off the heat, add in the Earl Grey tea bag, and let the tea infuse for 10 minutes. Once the 10 minutes are up, remove the tea bag from the milk and set the saucepan aside. In a medium bowl, whisk together the powdered sugar and 3 tablespoons of the Earl Grey-infused milk. If necessary, add more of the infused milk until you reach a glaze-like consistency.
- Once the cake has completely cooled, drizzle the glaze on top and serve. Enjoy!
- Stored tightly in an airtight container, this cake will stay fresh at room temperature for 3-5 days or up to 2 months in the freezer (unglazed).
Notes
- Sour Cream: If you don't have sour cream, greek yogurt works as a great alternative.
- Recipe Update: This recipe was updated in February 2023 to decrease the amount of Earl Grey glaze.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Hi! I want to bake this but I want to hand out several for sweet neighbors. I have a mini loaf pan. If I make it and separate it into the mini loaves do you know around how long to bake it for? It’s a pan for 6? I’ve read articles on converting oven times for full loaves into minis but to be honest they confuse me because I’m new at all this and I need a dumed down version 🫣 would love any help! Thanks so much!
Hi, Gena! You definitely should be able to bake this recipe in a mini loaf pan. Be sure not to fill the mini loaf pans all the way to the top since the cakes will rise in the oven. I'd recommend baking them at 350°F for 15-20 minutes to start, then checking in 5-minute intervals until the cakes have finished baking. I'd recommend testing to see if the cakes are done by inserting a toothpick into the middle of the cake — if it comes out clean and without any liquid, the cake has finished baking. I hope that helps!
Hi Leslie, thank you for this recipe!
Would a double batch work in a bundt pan?
Planning to make this for a dinner party so need a larger quantity of cake 😊
Thank you!
Hi, Alicia! I think a double batch would work well in a bundt pan. You might have a little extra batter (keep in mind that it will rise in the oven), but I can't say with certainty without giving it a try myself. I'm not sure exactly how long the cake would take to bake in a bundt pan, so I'd recommend taking it out when a toothpick inserted in the middle of the cake comes out clean. Hope that helps and that you enjoy the recipe!
It’s still in the oven, so I haven’t tried it yet, but it smells incredible! Question about freezing—it says the loaf lasts 2 months in the freezer unglazed— does the glaze not freeze well?
Hi, Cassidy! I really hope you enjoy the recipe. I prefer to freeze the loaf unglazed because it preserves the texture of the cake a bit better for when you defrost. That said, the cake will likely still taste delicious if you freeze it after glazing — it just might not have the same texture as when you first put the glaze on. I hope that helps!
Hi! I use loose leaf tea. Any guidance on how many tablespoons or grams of tea leaves for the recipe?
Hi, Debra! I've generally found that one Earl Grey tea bag (I'm using the Twinings version) yields about 1 1/4 teaspoons, so I would recommend measuring out that amount of loose leaf to match one tea bag.
Hello!
I have another question. How do you heat up the sour cream to room temperature for the batter?
Thanks!
Hi, Marlena!
I don't usually worry about getting the sour cream to room temperature before adding it to the batter. If you'd prefer to, you could leave it at room temperature for about 30 minutes before adding it into the batter, and that should do the trick. 😊
This looks delicious! I have a question. For the glaze, is it possible to just use plain Earl Grey tea instead of milk? I want to make sure that the glaze won't spoil as I transport it to another person's place (over the course of a few hours).
Thanks!
Hi, Marlena!
I think using Earl Grey tea would work well for the glaze instead of milk. I'd just recommend mixing it directly with the powdered sugar to create the glaze. I hope you like the recipe — definitely let me know what you think!
First time making it and didn't really have hope without watching a video but holy cow it's very delicious. Definitely going to make this again.
I'm so glad to hear you enjoyed the recipe, Jasmine! Thanks for leaving a review. 😊
This loaf sounds delicious and I would love to try it. As a very old, very novice baker, I'm afraid I don;t know what dimensions a "medium" loaf pan might be. I seem to have 2 different sizes in my kitchen. May I ask you to tell me the dimensions of the pan you recommend? Thanks so much!
Hi, John!
I have a recommended loaf pan linked in the recipe card, and here's a link to it here as well. It looks like it's 6 x 10 inches (1.6 Qt). Hopefully that size matches one of the pans that you have.
If you give the recipe a try, definitely let me know what you think!
I'm so thankful for this recipe! I was craving earl grey cake and decided to try this out, and it turned out so delicious. The pairing of Earl grey & lemon is amazing. I won't, but I could probably eat the whole loaf by myself if I wanted to. The glaze is really yummy, and I love the earl grey flavor. I agree with some other reviews that the quantity for the glaze may be too much. Next time I'll make about half of it. Thank you for such a wonderful recipe-- this one will be one of my go-tos. <3
I'm so glad you enjoyed the recipe, Monique! I'm going to update this post soon, so I'll take a look at the glaze amount and see if I need to make any adjustments. Thanks for leaving a review! 😊
Delightful and delicious. Easy to make. The glaze is heavenly with the bergamot from the infused milk.
Thanks so much for leaving a kind review, Mary! I'm so glad you enjoyed the recipe. 😊
Delicious recipe! The combo of lemon and Earl Grey is perfect on a cold cold day, or really any day! I would agree with previous post that glaze quantities are a little bit off, I'll cut it down next time I make it. Thanks for sharing
I'm glad you enjoyed the recipe, Carolyn! And good to know about the glaze — I'll take a look at the recipe and see if I should make some adjustments.
Everything a loaf cake should be! I'm sure I'll be making this again and again. The glaze is especially delicious. Realized too late I was out of vanilla extract so I used almond instead but the substitution came out tasty.
I'm so glad you enjoyed the recipe, Whitney! I'm glad to hear that almond extract worked well. 😊
Love this recipe! The combination of Earl Grey and lemon is delicious.
Thanks for the kind note! Earl Grey + lemon is one of my favorite pairings. 😊
This tea loaf is so amazing!! My entire family loves it! I would recommend making half the glaze though because I had quite a bit left over. This was my first time making a tea loaf and I’m so happy I used this recipe. Will definitely be making this again!
I'm so glad you enjoyed the recipe, Sarah! I really appreciate your feedback, and I'll take a look at the glaze to see if I should make any tweaks to the recipe.
Let me know if you give any of my other recipes a try! 😊