Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp loose Earl Grey tea leaves (or 3 tea bags)
- 1 cup whole milk
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- Powdered sugar for dusting
Instructions
- Prepare dry ingredients by sifting together flour, baking powder, salt and ground Earl Grey tea
- Heat milk and steep Earl Grey tea leaves for 5 minutes, then strain and cool
- Cream butter and sugar until fluffy, then add eggs one at a time with vanilla
- Alternate adding dry ingredients and tea-infused milk to butter mixture
- Bake at 350°F (175°C) for 18-20 minutes in prepared muffin tins
- Cool and dust with powdered sugar before serving
Notes
- Use high-quality Earl Grey tea for best flavor
- Add 1/2 teaspoon orange zest for extra bergamot flavor
- Cakes freeze well for up to 1 month
- Serve with lemon curd for delightful contrast
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 tea cake
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg