I wanted to bake a cake from scratch after the chocoholic induced box mix last week. I love a good cup of tea, and it’s been years since I made some Earl Grey cake. Typically, I tailor several recipes to yield a particular result, but “Liv for Cake” essentially nailed the recipe. I made adjustments based on loose leaf versus bagged tea, but otherwise her recipe is just perfect!
Preheat the oven to 350. Simmer the milk with two (2) bags of Earl Grey tea according to the instructions.
Sift together your dry ingredients. In place of measured Earl Grey, simply open one (1) tea bag and pour the contents into the dry ingredients.
Cream together the butter and sugar.
Beat in the eggs one at a time, then add the vanilla.
Following both the instructions and excellent cake baker knowledge, add one third of the dry ingredients, half a cup of milk, another third of the dry ingredients, the other half cup of milk, and the rest of the dry ingredients. Beat to incorporate and scrape down the sides of the bowl between each addition. It’s a method that yields a fluffy texture every time.
Pour the batter into two (2) 8 inch greased cake pans, then bake at 350 for 35 minutes.
Once your cakes are finished, allow them to cool completely. So, what flavors pair well with Earl Grey tea? How about some lemon!
Lemon Cream Cheese Frosting Ingredients:
8 ounces of cream cheese, softened
1 stick of unsalted butter, softened
1 cup powdered sugar
Juice of one (1) lemon
Zest of one (1) lemon, chopped finely
1/2 teaspoon vanilla extract
I opted to use a vegetable peeler to peel the zest without any pith or extra work, then I chopped it finely. Of course, you can use a grater instead if you prefer. Cream together the cream cheese and butter until fluffy. Add the powdered sugar a bit at a time to prevent a mess (trust me). Once the frosting is fluffy again, add the juice, zest, and vanilla. Beat until fluffy and smooth.
Spread the frosting over your cooled cake layers. I opted for a whimsical “naked” cake look.
Serve it fresh with a hot cuppa, or store it in the fridge until the frosting sets. I would recommend making and using the syrup in the original recipe for added moisture, but this Earl Grey cake, well, takes the cake!
