Lemon Earl Grey Cake

Who wants cake?


I certainly do! After 4 and 1/2 months of pure insanity, I happy to say that I’m done. All my college applications have been submitted and I’ve taken all my midterms. I’m officially a second semester senior!!!

Which means that I’ve had an amazing and very unusual 5 day weekend with no homework and no stress. After the absolutely crazy week a few days ago (think 6 midterms and 2 college interviews plus gymnastics and music), it’s been really nice to have such a long break. Even with two gymnastics meets, I’ve still had plenty of time to sleep in, read, bake, hang out with friends, go shopping, and just generally relax.


The snow has been pouring down outside all day, leaving me happy to be warm inside with a hot mug of tea, soothing classical music in the background, and a slice of this comforting tea-infused cake. When deciding what to bake, I remembered this recipe for Black Tea Cupcakes with Lemon Icing on Raspberri Cupcakes and knew it was the perfect choice. I changed a little by making it into a single layer cake and adding lemon zest to bring out more of the natural earl grey tea flavor. The end result was a little dense (I may have forgotten the self raising flour 😉 ) but wonderfully fragrant.


Listening to classical music is by far the best way to bake. Through playing viola, I’ve come to love the whole classical music genre. I’m happy to listen classical pieces at any time, but they add a particularly great ambiance to the background of any kitchen. While baking the cake today I listened to Gershwin’s “An American in Paris”, a piece I’m playing in the local youth orchestra, and Rachmaninoff’s 2nd Symphony (the adagio is SO pretty).  Whatever you listen to, you can’t go wrong!


This is the perfect cake for tea lovers and cake lovers alike. It’s even more perfect for a cold, snowy day.

Lemon Earl Grey Cake

For the cake:

2 Earl Grey tea bags

1 cup of milk

3/4 cup (155 grams) granulated sugar

1/2 cup (1 stick or 125 grams) of unsalted butter

2 large eggs

2 teaspoons of vanilla extract

1 tablespoon of honey

2 1/2 cups of self-raising flour

Zest of 1 lemon

For the frosting:

1/2 cup (1 stick) of unsalted butter, room temperature

1 cup of confectioners sugar

2 tablespoons of lemon juice

1 teaspoon of vanilla extract.

Preheat the oven to 350 F. Cut a parchment paper circle for the bottom of a cake pan or spray and flour generously. Set aside.
Add the milk and tea bags to a small saucepan. Bring to a simmer over medium high heat, whisking regularly. Remove from heat, spoon out the teabags, and let cool to room temperature.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then add the vanilla extract and the honey.
In a separate bowl, stir together the flour, baking powder, and lemon zest. Add 1/3 of the flour mixture to the wet ingredients, stirring to combine. Next add 1/2 of the infused milk and stir thoroughly. Continue alternating additions of the flour and milk. Pour the batter into the cake pan. Bake for 20 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool on a wire rack. Meanwhile, start the frosting.
For the frosting, use a stand mixer with the whisk attachment to beat all four ingredients together until the frosting is light and fluffy. Use an offset spatula to spread the frosting evenly over the top. I sprinkled a little bit of lavender over the top, but sprinkles would do nicely if you don’t want to go plain and simple. Enjoy!

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