I’ve been itching to bake since moving to Devon and I finally have the chance! I’m currently on a diet, so my opportunities to bake lots of sweet, calorie-laden treats are few and far between *sob sob*. Luckily I have a big team meeting at work this week and as I’m the new girl (and giving a presentation!) I thought I would try my best to impress and take some cake along to
bribe them share with them.
I love Earl Grey tea and lemon cake is one of my favourite cakes to devour. Put the two together in a cake and I think you pretty much have reached perfection. Christine adds walnuts to her cake but I thought I’d leave them out this time.
Let me take you on a magical journey to the world of Earl Grey and Lemon Cake….
- 160g cake flour (I used self raising)
- 1 tsp baking powder
- 1 1/2 tbs Earl Grey tea leaves
- Zest of 2 lemons
- 16g butter
- 130g icing sugar
- 3 eggs
- 50g honey
- 1 tsp vanilla extract
- a pinch of salt
I fully intended to do a photo step-by-step BUT a catastrophic icing sugar explosion meant that all the photos would have been a white-out. Instead I’ll give you lovely written directions!
- Get your oven on! 170c/325f/gas mark 3.
- Line a 2lb loaf tin now rather than later. Preparation is key!
- Sift your flour and baking powder into a bowl. Mix in your Earl Grey tea leaves and lemon zest too. Resist the urge to stick your face in the beautifully fragrant Earl Grey/Lemony mixture. *I don’t use loose tea so measured out the leaves from tea bags. For me, one and a half tablespoons worked out to be three teabags.*
- In a separate bowl, cream together the butter and the icing sugar until pale and fluffy. *This is where I had my icing sugar explosion. My advice to you is to use a food processor if you have one. It will save you from the icing sugar atomic bomb cloud.*
- Whisk/whizz in the eggs one at a time, making sure they are well and truly mixed in before adding the next one.
- Add the honey, vanilla extract, flour mixture and salt. Whisk/whizz again until it has all been incorporated.
- Slowly spoon the mixture into the loaf tin and then slam it (gently) in the oven for about 40/45 minutes or until a clean skewer inserted into the cake comes out clean.
- Leave in the tin for about 15 minutes, then take it out and put it on a wire rack to cool completely. *I leave it in the tin for a bit to help the cake retain moisture and be extra delicious!*
- Get the kettle on, make a cuppa, cut a gigantic slice of your cake and enjoy.
This is how my cake turned out:
It is a bit ‘well done’ but that’s because I got carried away writing this whilst it was in the oven and forgot to check it! I covered it in tin foil for the last 5 minutes as it was pretty brown on the top but still undercooked in the middle.
The big taste test will be today, not sure how I will resist sneaking a slice before then (I’m writing this on Tuesday) but I shall have to get The Boy to squirrel it away somewhere that I cannot reach or get to!
If you make it, let me know how you get on! Also, if you have other Earl Grey recipes, please share them with me!