This is a wonderful Earl Grey, Lemon & Yogurt Loaf: a moist cake incorporating two flavours that work so very well together.
I had every intention of posting this recipe at the beginning of the week however with a flurry of cake orders to fulfil and food photography assignments to complete, it was pushed to the bottom of my to-do-list. Anyway now that you have the recipe and a bank holiday weekend to look forward to, you could russell this delicious and easy-to-make loaf up.
This recipe doesn’t even require a mixer. Your first straightforward task is to infuse the tea in the hot milk, this will maximise the flavour in the cake. (I like The Brew Tea Company tea) Then simply combine the flour, salt and baking powder. By rubbing the lemon zest and the sugar together with your finger tips, releases the natural oils in the lemon. Now add the eggs, infused milk, Greek-style yogurt and oil. Finally the flour, salt and baking powder. As you can see, so un-ruffling to make!
The lemon and yogurt icing is not essential as a topping, it’s still a lovely loaf without but I do like the extra zesty flavour that it gives.
Heavenly eaten on the day of baking, but it does store well for a few more days.
Earl Grey, Lemon & Yogurt Loaf
- 190 g plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 195 g full-fat Greek yogurt
- 50 g milk
- 180 g golden caster sugar
- 3 large free range eggs
- finely grated zest of 1 1/2 unwaxed lemons
- 110 g vegetable oil
- 2 ½ generous tsp earl grey tea leaves or use the contents of 1 tea bag
- 90 g icing sugar
- 10 g lemon juice
- 10 g Greek yogurt
- Pre-heat the oven to 160C fan. Line the base and lightly oil a 900g loaf tin.
- Combine the flour, salt and baking powder in a medium bowl. If you’re using loose Earl Grey tea leaves you’ll need to crush them in a pestle and mortar (the tea from a the bag tends to be much finer) Place the tea in a small bowl. Heat the milk and pour over the tea. set to one side.
- Place the sugar in a bowl with the lemon zest. Rub with together, with your fingertips to release the natural oils in the lemon. Now add the eggs, infused milk, yogurt, whisk again. Finally add the oil, whisking as you pour.
- Now add the remaining dry ingredients, gently whisk into the batter but don’t over mix. Pour the batter into the prepared tin.
- Bake for 50-55 minutes or until golden and a cocktail stick inserted in the centre comes out clean. Leave to cool for 5 minutes, then place on a wire rack.
- Mix the icing sugar with the yogurt and lemon juice, if it seems a little stiff, add more lemon juice. Pour over the cooled cake. Decorate with lemon slices and edible flowers if desired.
*I’ve tested this recipe several times with tea from a bag and Earl Grey tea leaves. The flavour of tea is notably stronger from a tea bag however I prefer the mellower flavour given from the tea leaves. I’d love to know what you think…
If you love lemon in cake, then you really should try The Ultimate Lemon Drizzle Cake