Lemon Earl Grey Loaf Cake
Recipe Published: May 16, 2021 | Updated: Aug 7, 2022
Written by: Jasma
Loaf cakes are perhaps one of the simplest forms of cakes — whip up the batter in no time, pop it in the oven, and it’s ready to be eaten right away! Earl grey and lemon are such timeless flavours that provide a mellow punch of citrus and tea fragrance, perfect when combined.
INGREDIENTS
Lemon loaf cake batter:
195 g (1 1/2 cups) all-purpose flour
15 g (2 tbsp) cornstarch
150 g (3/4 cup) granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
115 g (1/2 cup) unsalted butter, softened
80 g (1/3 cup) sour cream
60 g (1/4 cup) milk tea
2 eggs, room temperature
30 g (2 tbsp) fresh lemon juice
Zest from 1 lemon
Icing:
25 g (1/4 cup) icing sugar
5 g (1 tsp) lemon juice
SPECIAL EQUIPMENT
Electric mixer
Loaf pan (my pan is 8" x 4.25" x 2.5")
TIPS & RECIPE NOTES
Don’t let the milk tea mixture sit out for too long as it’s steeping or the liquid will form a layer of film on top as the surface dries.
The baking time may vary depending on the depth and size of your cake pan. If the pan is shallow and the batter is more spread out, you will have to decrease your bake time.
Alternative decoration ideas:
Dust with icing sugar
Use fresh edible flowers
Sprinkle with almond slices
Here's the video tutorial! For more go check out my Youtube channel!
LET’S BEGIN!
Milk Tea
1. Prepare the tea 10-15 mins in advance by heating up the milk in a small saucepan.
2. Once it comes to a simmer, add the loose earl grey tea leaves and allow it to steep.
3. Strain and measure the milk tea before adding to the cake batter.
Cake
4. Before making the batter, preheat your oven to 350°F / 175°C and line a loaf pan with parchment paper.
5. Zest and juice a fresh lemon.
6. In a mixing bowl, combine the eggs, sour cream, cooled milk tea, and lemon juice until smooth.
7. In a stand mixer bowl, combine the all-purpose flour, corn starch, white granulated sugar, baking powder, baking soda, and salt.
8. Add the softened unsalted butter to the dry ingredients directly, and use the paddle attachment to reverse cream the mixture. The mixture should have fine crumbs and resemble damp sand once it’s ready.
9. Pour the wet mixture into the dry mixture and stir until there are no more dry bits. Do not over mix this batter.
10. Transfer the batter into the prepared loaf pan and bake in your preheated oven at 350°F / 175°C for 40-45 mins, until a toothpick inserted into the centre of the cake comes out with no wet batter and minimal crumbs sticking.
Icing
11. While the cake is cooling, combine the icing sugar and lemon juice until smooth.
12. Drizzle over the loaf cake and serve!
