Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon loose Earl Grey tea leaves
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions
- Preheat oven to 350F (175C). Line a muffin tin with paper cups.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla.
- Whisk flour, tea leaves, baking powder, and salt in a bowl.
- Alternate adding dry ingredients and milk to the batter, until just combined.
- Divide batter among cups and bake 18-22 minutes until a toothpick comes out clean.
- Let cool before dusting with sugar or serving.
Notes
- Use loose Earl Grey for stronger bergamot flavor
- Store in airtight container up to 3 days
- Can bake as 8 mini cakes in a standard muffin tin
- Prep Time: 15 mins
- Cook Time: 20 mins
- Method: Baking
- Cuisine: British-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 270 Kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 70 mg
