Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strong Earl Grey tea, cooled
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix flour, baking powder, and salt in a bowl.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla. Gradually mix in the flour mixture.
- Stir in cooled Earl Grey tea.
- Divide batter into liners and bake for 20-25 minutes. Cool completely.
- Whip heavy cream with powdered sugar and lemon zest until soft peaks form.
- Frost cooled cakes with whipped cream. Serve chilled.
Notes
- You can substitute lavender or bergamot for Earl Grey for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking, Whipping
- Cuisine: British, Victorian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake with whipped cream
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
