Earl Grey Tea Bundt Cake Recipe
Delicate Earl Grey tea-infused bundt cake with a tender crumb, subtle bergamot notes, and a zesty lemon glaze that creates a perfect afternoon tea companion.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">3 tablespoons loose Earl Grey tea leaves (or 6 tea bags, contents removed)</li><li class="ingredients-single-item">240ml whole milk</li><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">1 tablespoon vanilla extract</li><li class="ingredients-single-item">360g all-purpose flour</li><li class="ingredients-single-item">2 teaspoons baking powder</li><li class="ingredients-single-item">1/2 teaspoon baking soda</li><li class="ingredients-single-item">1 teaspoon salt</li><li class="ingredients-single-item">120ml buttermilk, room temperature</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">For the lemon glaze:</li><li class="ingredients-single-item">200g powdered sugar, sifted</li><li class="ingredients-single-item">3-4 tablespoons fresh lemon juice</li><li class="ingredients-single-item">1 teaspoon lemon zest</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Cooling rack</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preheating your oven to 165°C (330°F). Thoroughly grease and flour your bundt pan, ensuring you get into all the crevices – this is crucial for a clean release later. For extra insurance, you can use a baking spray with flour.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small saucepan, heat the milk until it's just about to simmer (do not boil). Remove from heat, add the Earl Grey tea leaves, cover, and steep for 15-20 minutes. This infusion creates the foundation of your cake's flavor, so don't rush this step. After steeping, strain the mixture through a fine mesh sieve, pressing on the leaves to extract maximum flavor. Allow the infused milk to cool to room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This pre-mixing ensures even distribution of leavening agents throughout your batter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter on medium speed until smooth and creamy, about 1 minute. Gradually add the sugar and beat until the mixture becomes notably lighter in both color and texture, about 4-5 minutes. This extended creaming process incorporates air into the batter, creating a lighter cake structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Each egg should be fully incorporated before adding the next – you're creating an emulsion that will hold the cake structure. Add the vanilla extract and lemon zest, mixing until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add the flour mixture in three additions, alternating with the cooled tea-infused milk and buttermilk (begin and end with flour). This alternating method prevents overmixing and helps maintain a tender crumb. Mix only until just combined after each addition – overmixing will develop gluten and toughen your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean with a few moist crumbs. The cake should spring back when gently pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cake to cool in the pan for exactly 15 minutes – this timing matters! Too short and it may fall apart; too long and it might stick. Then invert onto a wire cooling rack and let cool completely, about 2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the lemon glaze, whisk together the sifted powdered sugar, lemon juice (start with 3 tablespoons and add more if needed), and lemon zest until smooth and pourable. The glaze should be thick enough to coat the back of a spoon but still fluid enough to drizzle attractively down the sides of the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the cake is completely cool, place it on a serving plate and drizzle the glaze over the top, allowing it to cascade down the sides naturally. The contrast between the tangy lemon glaze and the aromatic tea-flavored cake creates a beautiful flavor harmony. Let the glaze set for about 20 minutes before serving. This cake tastes even better the next day as the flavors continue to develop!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my bundt cake stick to the pan despite greasing it?
Bundt cakes often stick due to insufficient greasing, especially in the crevices. Use a baking spray with flour or thoroughly grease and flour every part of the pan. Importantly, let the cake cool for exactly 15 minutes before attempting to remove it – not too short, not too long.
Can I use Earl Grey tea bags instead of loose tea for baking?
Absolutely! While loose tea generally provides more flavour, tea bags work well too. For this recipe, use 6 Earl Grey tea bags with contents removed instead of 3 tablespoons of loose tea. Cut open the bags and measure the leaves to ensure proper flavour infusion.
What's the secret to achieving a moist tea-infused cake?
The secret lies in three key elements: properly infusing the milk with tea (allowing sufficient steep time), using buttermilk for tenderness, and the alternating method of adding dry and wet ingredients. Don't overmix the batter, and be careful not to overbake to maintain that beautifully moist crumb.
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