Earl Grey Yogurt Cake
Our easy Earl Grey Yogurt Cake is made with our Cream Earl Grey Organic Black Tea and topped with a zesty orange glaze for a delicious teatime treat.
This simple Earl Grey cake is moist, soft, and infused with notes of citrusy bergamot and creamy vanilla. You are going to love the aroma coming from your kitchen while this delicious tea cake bakes. Perfect for any special occasion, holiday gifting and freezes well. In addition, this quick bread dessert can be made as a loaf cake or as muffins.
Enjoy teatime with the best earl grey tea. Did you know we also have a Decaffeinated Cream Earl Grey Organic Black Tea? Whether you like to drink Earl Grey milk tea or black, we have both organic loose leaf tea and non-GMO pyramidal bags for your convenience.
For this Earl Grey Yogurt Cake recipe, you can either use loose leaf or cut open tea bags. Grind the tea leaves with a mortar and pestle or a spice grinder to make a fine powder. If you are in to baking with tea, be sure to try our recipe for Earl Grey Orange Cookies.
The yogurt is key to a deliciously moist cake. We used a plain Greek yogurt, but you can substitute with a non-dairy yogurt if you have lactose issues. The orange glaze is optional but pairs well with this delicately sweet cake. Make a tea cake today, freeze it and have it ready to go for the busy holidays.
Earl Grey Yogurt Cake
Makes one 9 x 5 loaf cake
Serves – 9 (1-inch slices)
- Oil spray or olive oil to coat loaf pan
- Parchment paper to line pan
- 3 tablespoons of loose leaf regular Cream Earl Grey Organic Black Tea or Decaffeinated Cream Earl Grey Organic Black Tea or 3 tea bags (sachets) with loose leaf tea removed.
- 2 cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 eggs (large)
- 1 cup granulated sugar
- 1 and ¼ cup plain yogurt
- 1 tablespoon orange zest or zest from one orange
- 1 teaspoon vanilla extract
- ¾ cup oil (light flavored oil like vegetable, canola, etc.)
- 1 cup powdered sugar (confectioners’ sugar)
- 1 teaspoon grated orange zest
- 1 tablespoon fresh squeezed orange juice (or as needed to make a thin glaze that drizzles)
Preheat oven to 325 degrees F (162 degrees C)
Oil loaf pan and place parchment paper both horizontally and vertically cut to the size of the loaf pan. Allow the parchment paper to hang out over on the ends slightly. This step will make it easy to lift and remove your Earl Grey Yogurt Cake out of the loaf pan.
Place Cream Earl Grey Organic black tea leaves in a mortar and pestle or in a spice grinder and pulverize until it is a fine powder. (If using sachets, just cut open the bag and use the loose-leaf tea inside. Discard the tea bag) Set aside.
In a medium bowl add flour, salt, baking powder, baking soda and still until well combined.
In a separate bowl add eggs and sugar. Whisk until light and fluffy (about 2-3 minutes). Add yogurt, orange zest, Cream Earl Grey Organic Black Tea leaves that have been crushed into a fine powder and vanilla and stir until well combined.
Slowly add a little of the dry ingredients into the wet ingredients a little at a time. Then, slowly drizzle the oil into the loaf batter a little time until well incorporated. Your batter will be thick.
Pour your batter mixture into the prepared loaf pan. Pat the pan on the counter to remove any air bubbles. Bake uncovered for 45 minutes to 1 hour or until the toothpick comes out clean and the top is golden brown.
Allow to cool in the pan for 10 minutes. Then, using the parchment paper, hold on the ends and remove from the loaf pan and set on a wire rack to cool.
While your Earl Grey Yogurt Cake is Cooling, make your orange icing glaze. Add powdered sugar, orange zest and orange juice to a small bowl and stir. Add a little orange juice at a time just until the mixture just starts to come together. The goal is a glaze that can be easily drizzled on top of the cake.
Once the loaf tea cake is cool, drizzle with the prepared orange glaze. Slice and enjoy!
This Earl grey dessert can be stored in a sealed container in the refrigerator for up to 7 days or frozen for 2 months.
Delicious served with your favorite Fraser Tea Blend.
Can be served warm or at room temperature. Try it toasted with a little slather of butter for a decadent high teatime treat.
If desired, the cake batter can be poured into lined muffin tins instead of a loaf pan. Bake muffins for 15 to 20 minutes or until the toothpick comes out clean.
To make vegan, substitute 1 tablespoon of ground flax seed in 3 tablespoons of water for each egg.
If you enjoyed our recipe, explore our Tea Recipes for more delicious ideas.