Earl Grey and Lemon Cake - 26 January 2025

When I read this recipe the other day I knew I had to try it. The thought of accompanying a cup of my favourite Earl Grey tea or London Fog (which is basically the same) filled me with joy.

I gathered all the ingredients as explained in the post, and the original website that was curated, tested, and shared by @jen0revision :

The photo above shows most of the ingredients I already had available at home. If you can see the date on that packet of flour, you’ll notice that the expiry date on it was November last year. I didn’t have plain flour either and as this flour seemed alright I used it. I just didn’t use any baking powder to compensate.

I remembered not to soften the butter too much in the microwave to be able to cream it properly with the electric whisk. I also didn’t use the 113g of butter as per the recipe, I only used 90g to see if it would work. I always try to reduce the amount of butter or sugar in recipes I make - I feel they’re a bit ‘healthier’ that way.

I sort of deviated from the recipe in that I thought if I use 4 bags of tea that would be too much and I’d only really properly use two - because you steep two tea bags and I guessed you’d then discard them. I took the contents of the two tea bags and warmed the milk. I then let that steep for a bit.

While I waited for the cake to bake I prepared the syrup. As predicted I only used two tablespoons of sugar rather than three.

The cake didn’t have as nice a colour as the one that @ jen0revision made which is probably because I only baked it for 25 minutes as it looked well done when I tested it.

The taste of this cake was delicious. I think the lemon in the syrup really lifts the Earl Grey flavour. This will certainly remain in my recipe book as one to repeat.

Thank you for reading !