Earl Grey Pound Cake

There’s something irresistibly comforting about the gentle aroma of Earl Grey tea, especially when it finds its way into a buttery, moist pound cake. The floral notes of bergamot swirl through every slice, meeting sweet vanilla and a tender crumb that almost melts on your tongue. This cake feels like a cozy chat on a rainy afternoon, the kind you’ll want to have on repeat.

Behind the Recipe

This recipe was born from a lazy Sunday, a cooling cup of Earl Grey forgotten on the counter, and a craving for something soft, sweet, and just a little fancy. That slightly bitter tea with citrusy charm had been a long-time favorite in mugs, so why not in dessert? The idea clicked, and what came out of the oven was magic — a cake that whispers elegance without trying too hard. It’s a recipe that has since become my go-to for brunches, gift baskets, and quiet moments alone.

Recipe Origin or Trivia

Earl Grey tea is named after Charles Grey, the 2nd Earl Grey and British Prime Minister in the 1830s. Legend has it that this aromatic blend was gifted to him by a Chinese mandarin after his men saved the mandarin’s son from drowning. Traditional pound cakes, on the other hand, date back to 18th-century Europe and were named for their equal parts of flour, butter, sugar, and eggs. Marrying the two creates something truly timeless, a cake that blends old-world charm with modern flavor.

Why You’ll Love Earl Grey Pound Cake

This isn’t just any pound cake — here’s why it’s worth every bite:

Versatile: Perfect for breakfast, dessert, or with your afternoon tea.

Budget-Friendly: Uses pantry staples plus a few tea bags.

Quick and Easy: Minimal prep time and no complicated steps.

Customizable: Add a lemon glaze, swap in orange zest, or fold in white chocolate.

Crowd-Pleasing: Elegant enough for a tea party, simple enough for a snack.

Make-Ahead Friendly: Tastes even better the next day as the flavors deepen.

Great for Leftovers: Stays moist and tender for days, and toasts beautifully.

Chef’s Pro Tips for Perfect Results

Want to make it truly unforgettable? Here are some little secrets:

• Infuse with Time: Let the tea steep fully in hot milk or cream for maximum flavor.
• Use Room Temp Ingredients: They blend better and help the cake rise evenly.
• Don’t Overmix: Mix just until combined to keep the crumb soft and delicate.
• Test Early: Start checking for doneness 5 minutes before your timer goes off.
• Cool Completely: This cake slices best and tastes better once fully cooled.

Kitchen Tools You’ll Need

No fancy gear here, just a few baking basics:

Mixing Bowls: One large for the batter, one small for infusing the tea.

Hand or Stand Mixer: To cream butter and sugar until fluffy.

Loaf Pan: Standard 9×5 inch works best for even baking.

Fine Mesh Strainer: To sift dry ingredients and strain infused milk.

Parchment Paper: Makes removing the cake from the pan a breeze.

Ingredients in Earl Grey Pound Cake

Every component works in harmony to highlight the floral tea flavor. Here’s what you’ll need:

1. Unsalted Butter: 1 cup (226 grams). Adds rich flavor and creates a tender texture.
2. Granulated Sugar: 1 cup (200 grams). Sweetens and helps create that golden crust.
3. Large Eggs: 3. Provide structure and richness.
4. All-Purpose Flour: 1 ½ cups (180 grams). The base that gives the cake its sturdy yet soft crumb.
5. Baking Powder: 1 teaspoon. Gives the cake a subtle lift.
6. Salt: ½ teaspoon. Balances sweetness and enhances flavor.
7. Whole Milk: ½ cup (120 ml). Steeped with Earl Grey to infuse the entire cake.
8. Earl Grey Tea Bags: 3 bags. The soul of the cake, bringing floral and citrus notes.
9. Vanilla Extract: 1 teaspoon. Adds depth and warmth.
10. Powdered Sugar (for glaze): 1 cup. To finish with a sweet, delicate drizzle.
11. Fresh Lemon Juice (for glaze): 1–2 tablespoons. Adds brightness and zing to the topping.

Ingredient Substitutions

You don’t always have to follow the rules. Try these swaps:

Whole Milk: Use almond milk or oat milk for a dairy-free version.

Butter: Substitute with vegan butter sticks.

Vanilla Extract: Almond extract adds a nutty twist.

Lemon Juice: Orange juice or zest works beautifully.

Ingredient Spotlight

Earl Grey Tea: This black tea blend is flavored with bergamot oil, giving it its signature floral-citrus aroma. It’s the heart of the recipe, adding both fragrance and flavor.

Butter: Good-quality unsalted butter ensures a rich flavor and creamy mouthfeel that’s essential to the classic pound cake experience.

Instructions for Making Earl Grey Pound Cake

Get ready for your kitchen to smell like heaven. Here’s the process step-by-step:

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
2. Combine Ingredients:
   Steep 3 Earl Grey tea bags in ½ cup of hot milk for 10 minutes. Remove bags and let the milk cool.
   In a large bowl, cream together 1 cup butter and 1 cup sugar until pale and fluffy. Beat in eggs one at a time. Mix in vanilla and the cooled tea-infused milk.
3. Prepare Your Cooking Vessel:
   In another bowl, whisk flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing just until combined.
4. Assemble the Dish:
   Pour the batter into the prepared loaf pan and smooth the top.
5. Cook to Perfection:
   Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
6. Finishing Touches:
   Mix powdered sugar with lemon juice to form a glaze. Drizzle over the cooled cake.
7. Serve and Enjoy:
   Slice thickly and enjoy with a cup of tea, a good book, or a quiet moment.

Texture & Flavor Secrets

This cake is all about contrast. The crumb is moist and tender with tiny flecks of tea visible throughout. The glaze on top adds a light crackle and citrusy brightness that balances the subtle bitterness of the tea. Each bite offers warmth, softness, and a whisper of floral elegance.

Cooking Tips & Tricks

Here are some helpful nudges to make your baking smoother:

• Use freshly opened tea bags for the most fragrant infusion.
• Let the cake rest a few hours before slicing to lock in moisture.
• For a deeper flavor, steep the tea bags in warm cream overnight.

What to Avoid

Here’s what to steer clear of:

• Over-steeping the tea can make it bitter.
• Don’t rush the creaming step — this affects the cake’s rise.
• Avoid cutting the cake while it’s hot. It’ll crumble and lose moisture.

Nutrition Facts

Servings: 8

Calories per serving: 340

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Make-Ahead and Storage Tips

This cake was made to last a little while. You can bake it the day before and store it at room temperature, wrapped tightly, for up to 3 days. It also freezes beautifully — just wrap slices individually and thaw as needed. Reheat in the microwave for 10 seconds to refresh the softness.

How to Serve Earl Grey Pound Cake

You can go simple or dressed up. Serve it with whipped cream, fresh berries, or a scoop of vanilla ice cream. For brunch, try it with clotted cream and a cup of more Earl Grey. It also pairs beautifully with lavender lattes or a cold brew.

Creative Leftover Transformations

Got leftovers? Turn them into:

• Toasted slices with a smear of jam or butter.
• Earl Grey trifle with whipped cream and berries.
• Cake cubes in yogurt parfaits for a breakfast treat.

Additional Tips

A few final gems to help you shine:

• Let your glaze set fully before wrapping the cake to prevent stickiness.
• Add edible flowers on top for a floral visual flourish.
• Use a serrated knife to slice for clean edges.

Make It a Showstopper

Presentation is half the magic. Use a simple white platter, drizzle the glaze in zigzags, and scatter a few dried lavender buds or edible petals on top. Serve with vintage teacups or linen napkins for a cozy tea party vibe.

Variations to Try

Here are some ways to mix things up:

• London Fog Twist: Add a splash of vanilla and steamed milk flavor.
• Citrus Burst: Fold in orange or lemon zest into the batter.
• Chai Spice: Swap Earl Grey for chai and add warm spices.
• Lavender Earl Grey: Mix in culinary lavender for a floral spin.
• Chocolate Drizzle: Replace the lemon glaze with a white chocolate ganache.

FAQ’s

Q1: Can I use loose leaf Earl Grey tea instead of bags?

Yes, just use about 1 tablespoon of loose tea per bag and strain it well after steeping.

Q2: Can I make this cake gluten-free?

Absolutely, just use a good 1-to-1 gluten-free flour blend.

Q3: Is it okay to use skim milk?

Yes, but whole milk gives the richest flavor. Non-dairy milk works too.

Q4: Can I double the recipe?

You can, but bake it in two separate pans for even cooking.

Q5: Why did my cake crack on top?

That’s normal for pound cakes. It means your batter rose beautifully.

Q6: How long will this cake stay fresh?

It keeps for 3 days at room temp and up to 2 months in the freezer.

Q7: Can I skip the glaze?

Sure, but it adds a lovely tang that balances the tea.

Q8: Can I use flavored Earl Grey blends?

Yes, blends like lavender Earl Grey add extra aroma.

Q9: Do I need to refrigerate it?

Only if your kitchen is warm. Otherwise, wrap and store at room temp.

Q10: What’s the best way to reheat it?

Microwave for 10 to 15 seconds or toast lightly.

Conclusion

There’s a quiet beauty to this Earl Grey Pound Cake. It’s humble yet elegant, sweet with just a hint of sophistication. Whether you’re sharing it or savoring a slice solo, trust me, you’re going to love this one. From the first steep to the last crumb, it’s worth every bite.

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