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Earl Grey, Lemon & Yogurt Loaf

30th April 2021 By Louise Leave a Comment

Earl Grey, Yogurt, Lemon Loaf

Earl Grey, Lemon & Yogurt Loaf

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, Yogurt & Lemon Loaf
Print Recipe

Earl Grey, Lemon & Yogurt Loaf

Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Servings: 8 portions

Ingredients

  • 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

Icing

  • 90 g icing sugar
  • 10 g lemon juice
  • 10 g Greek yogurt

Instructions

  • Pre-heat the oven to 160C fan. Line the base and lightly oil a 450g 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.
Earl Grey, Yogurt & Lemon Loaf

Earl Grey, Lemon & Yogurt Loaf – Decorated with pansies and dandelion petals.

*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

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Filed Under: Baking, Cakes, Desserts Tagged With: baking, cake, dessert

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

6 large free-range eggs room temperature
85g unsalted butter
1 tsp vanilla sugar or extract
160g golden caster sugar
¼ tsp fine sea salt
150g plain flour
3 tbls low sugar berry jam
strawberries and raspberries to filling the cake and decorate
* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

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