Easy Earl Grey Tea Cake

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This Easy Earl Grey Tea Cake has such a great flavour. I have based the recipe on one from King Arthur Baking. That is for London Fog Cake. But I don’t use that name since I vary the recipe to my liking. But the important thing in both cakes is that they are flavoured with Earl Grey Tea. That has a lovely bergamot flavour. So in the recipe that tea is included, in the form of powder from tea bags.

I vary from the King Arthur recipe in a few respects. FIrstly I use more tea, in weight. KA suggests 8 grams, from 4-5 teabags. My teabags held 2.5 grams of tea in each. So my recipes uses 4, with a weight of 10 grams. My teabags are of excellent quality, so they emit a strong bergamot aroma, and flavour. I also use more orange zest than suggested in the source recipe. In addition to that my icing is different too.

Earl Grey Tea Cake

Baking Pan for Easy Earl Grey Tea Cake

For the baking pan KA suggests a 12 inch x 4 inch tea loaf pan. I don’t have one, and I doubt that many other do either. But KA mentions that a 9inch x 5 inch, or and 8 1/2 inch by 4 1/2 inch loaf pan will work just as well. I have such pans and I also have a 6 cup bundt pan which is the equivalent, in volume terms, to a 9 inch by 5 inch loaf pan. So I chose to use my bundt pan. I will talk more about that later. But in essence a loaf pan will work well.

The recipe is very simple to make, and doesn’t take much time. You can do it by hand or in a stand mixer. I chose to use my stand mixer, just for ease.


The ingredients are mainly staples for baking; eggs, butter, flour, baking powder, salt, vanilla , milk and sugar. In addition the recipe needs cream cheese, orange zest and Earl Grey Tea powder. Then for icing more sugar and some orange juice. Note that the KA recipe uses milk for the icing as it is London Fog Cake.

Earl Grey Tea Cake

Process for Easy Earl Grey Tea Cake

Making the cake batter is straightforward. Mix the sugar, zest and tea powder together. Then cream the butter into them. Beat in the eggs and then add the milk and vanilla. Then the dry ingredients, flour, baking powder and salt are mixed in too. That makes a nice batter which goes into the pan. Now, as I mentioned, I used my bundt pan and I found the batter completely filled it. That may be because I whipped the mixture a little too much. My suggestion, if you use a 9 x 5 loaf pan is that you fill it to one inch below the top to allow for rising. I will explain that more, below.

Just mix enough orange juice into the icing sugar to make a thick, almost pourable, icing to drizzle on top of the cake.

My Cake

Earl Grey Tea Cake

My cake, bearing in mind the bundt tin was full, overflowed a little during baking. Hence my suggestion that you don’t over-mix the batter. Also only fill your pan so that the batter is one inch below the top. That will allow for rising without overflowing.

After 55 minutes I checked and a skewer came out clean. However the KA recipes suggests that in a loaf pan an extra 15 minutes might be needed.

Despite my little overflow my cake baked beautifully. I let it cool in the pan for 10 minutes then put it onto a wire rack to cool.

Then I put my icing on the top and left it to set up.

After that I cut a slice to taste. The cake was so soft and light. It was moist too and had a lovely flavour from the Earl Grey tea and the zest. The sweet icing set it off very nicely indeed.

Earl Grey Tea Cake – Video

Another great recipe is Sponge Cake With Passion Fruit Mascarpone

Easy Earl Grey Tea Cake

Recipe by geoffcoo(based on King Arthur Baking)Course: CakesCuisine: InternationalDifficulty: Easy


Prep time


Cooking time




  • 200g( 1 1/3 cups, based on scooping packed flour into a 250ml cup) plain flour

  • 4g(1 tsp) baking powder

  • 4.5g(3/4 tsp) salt

  • 300g(1 1/2 cups) caster sugar

  • grated zest of 1 orange

  • 113g(1/2 cup) cream cheese

  • 30ml(2 tbsp) milk

  • 5 ml(1 tsp) vanilla extract

  • 170g(12 tbsp) soft unsalted butter

  • 4 medium eggs(large in USA)

  • 10g(4 – 5 teabags) Earl Grey Tea

  • 110g(1 cup) icing sugar

  • 30ml(2 tbsp) orange juice


  • Preheat the oven to 160C/140C Fan/325 F.
  • Grease and flour a 6 cup bundt pan, or grease and line a 9 inch x 5 inch(23cm x 13 cm) loaf pan.
  • Use your fingers to rub the zest into the caster sugar for a few seconds. Then stir in the Earl Grey tea.
  • Add the butter and cream cheese and then cream them together.
  • Add the eggs, one at a time and mix to combine.
  • Pour in the vanilla extract and the milk and stir to combine.
  • Mix the baking powder and salt into the flour.
  • Add that mixture, in two additions, into the wet batter and stir until incorporated.
  • Spoon the batter into the prepared pan, leaving about an inch at the top of the pan.
  • Level the batter. If using a loaf pan also use a knife to cut a line along the top of the batter.
  • Bake the cake for 55 to 60 minutes, until it has browned nicely and skewer poked into the centre comes out clean. If the skewer is not clean cover the pan with aluminium foil and bake for longer(up to 15 mins).
  • Allow the cake to cool for 10 minutes, then transfer to a wire rack to cool completely.
  • Sift the icing sugar into a bowl and add about 1 tbps of orange juice, then stir into a thick paste.
  • Gradually add more juice and stir until the icing is almost pourable.
  • Drizzle the icing over the cake as you like.
  • Leave the cake for the icing to set up before slicing.


  1. Are you aware that you listed cream cheese in the recipe but never included it in the directions? When should it be put in?

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