Ingredients
Method
- Preheat your oven to 350°F. Grease and lightly flour an 8-inch round cake pan or line it with parchment paper.
- In a heatproof bowl, steep the Earl Grey tea in the hot milk for 10 minutes. Strain out the leaves (or remove the bags) and let cool slightly.
- Whisk together flour, baking powder, and salt in a small bowl.
- In a large mixing bowl, beat the softened butter with sugar until light and fluffy — about 3-4 minutes. This is important: don't rush this step.
- Add eggs one at a time, beating well after each addition. Add vanilla extract and mix together.
- Alternate adding the flour mixture and steeped milk to the butter mixture, beginning and ending with flour. Mix until just combined — do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden brown.
- Cool in pan for 10 minutes before turning out to a wire rack to cool completely.
Nutrition
Notes
The beauty of this cake is how simple it is: flour, sugar, butter, eggs, and tea. The Earl Grey gives it a floral note without tasting like it's trying too hard. Once baked, it has that particular quality of being substantial enough to eat with your hands but light enough for afternoon tea. I usually serve it sliced thin with a dollop of whipped cream when people come over, or just plain from the pan while still slightly warm.
The trick is steeping the tea long enough — ten minutes minimum in hot milk gives you that deep flavor without any grassy edge. If your butter is cold and cut into small pieces before starting, the cake bakes more evenly too.