Earl Grey Lemon Spring Loaf Cake
A light, fragrant loaf infused with Ahmad Tea Earl Grey and fresh lemon zest. This simple spring bake combines delicate citrus notes with the floral depth of Earl Grey, finished with a glossy lemon glaze. Perfect for afternoon tea with mum and best enjoyed with a freshly brewed cup of Earl Grey.
Earl Grey Lemon Spring Loaf Cake
Difficulty
Easy
Time to Make
1.5 Hours
Blend
Earl Grey
FEATURED TEA
Earl Grey
his exceptional Earl Grey tea is expertly blended with high altitude teas from Assam and Ceylon gardens to bring that clean, crisp flavour of quality black tea. Accented with a touch of exotic citrusy bergamot, this blend becomes a truly memorable experience.
INGREDIENTS
- 2 tsp Ahmad Tea’s loose Earl Grey or 1 contents of Ahmad Tea’s Earl Grey teabag
- 120ml warm milk or yogurt
- 150g caster sugar
- 2 eggs
- 120ml melted butter
- Zest of 1 lemon
- 180g self-raising flour
GLAZE
- Icing Sugar
- Lemon Juice
- 1 tbsp cooled Earl Grey tea (optional)
- Extra lemon zest to finish
Method
- Reheat oven to 170°C and line a loaf tin. Infuse Earl Grey in warm milk or yogurt for 5 to 8 minutes then remove tea and allow to cool slightly.
- In a mixing bowl whisk eggs, caster sugar, melted butter or oil and lemon zest until smooth.
- Stir in the tea infused milk.
- Fold in self-raising flour and salt until just combined.
- Pour mixture into prepared loaf tin and bake for 45 to 50 minutes or until a skewer comes out clean.
- Allow cake to cool before mixing icing sugar with lemon juice and a little cooled tea if using to form a drizzle.
- Spoon icing over the loaf and finish with extra lemon zest.
- Slice and serve with freshly brewed Ahmad Tea Earl Grey.
