Dessert

Earl Grey Tea Cake Recipe

Bylina moretti September 20, 2026September 20, 2026

Introduction

This Earl Grey Tea Cake is a fragrant and moist treat infused with citrus zest and the distinctive flavor of Earl Grey tea. Perfect for afternoon tea or a special dessert, it combines a light crumb with a sweet, tangy syrup glaze that makes every bite memorable.

Two slices of moist cake rest on a white plate, each slice showing a golden yellow crumb with many small dark chocolate chips spread evenly inside. The cake’s edges are darker brown and look slightly crispy, creating a clear border around the soft inside. The texture of the crumb appears light and fluffy with tiny air pockets. In the background, there is a blurred lemon cut in half and a white cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 orange, zested
1 lemon, zested
1 cup hot, strong Earl Grey tea
2 medium eggs, lightly beaten
2 cups self-raising flour
1 cup brown sugar
Butter, for greasing
3 tbsp sugar
1 tbsp honey
¼ cup hot water
2 tbsp lemon juice
2 tbsp orange juice

Instructions

Step 1: Mix the zest of the orange and lemon in a large bowl. Pour over the hot, strong Earl Grey tea, cover, and let it infuse for at least 20 minutes.
Step 2: Preheat your oven to 350°F (320°F for fan ovens). Grease and line a 2lb loaf tin with butter and parchment paper.
Step 3: Stir the brown sugar into the infused tea mixture, then add the beaten eggs and self-raising flour. Mix until the batter is smooth and well combined.
Step 4: Pour the batter into the prepared tin and bake for about 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the tin for 15 minutes.
Step 5: While the cake is baking, combine sugar, honey, hot water, lemon juice, and orange juice in a small saucepan. Simmer gently until the sugar dissolves completely to make the syrup.
Step 6: Poke holes all over the warm cake using a skewer or fork. Brush the syrup evenly over the cake, letting it soak in. Transfer the cake to a wire rack to cool completely before slicing and serving.

Tips & Variations

For a more intense citrus flavor, add extra zest to the batter or use blood oranges for a unique twist.
You can replace the self-raising flour with plain flour and 2 teaspoons of baking powder if preferred.
Add a handful of chopped nuts or dried cranberries to the batter for added texture and flavor.
If you don’t have Earl Grey tea, a similar black tea infused with bergamot oil will work well.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 1 month. To reheat, warm slices gently in the microwave or oven to restore softness and the syrup’s aroma.

How to Serve

Two slices of moist, golden-yellow cake with small dark chocolate chips evenly spread throughout each slice, showing a soft crumb texture. The cake has a dark brown crust around the edges, slightly crisp and thicker at the base. The slices are placed slightly overlapping on a simple white plate, set on a white marbled surface. In the background, there is a soft blur of a lemon half and a white cup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tea for this cake?

Yes, you can substitute Earl Grey with other strong black teas, such as English Breakfast or Darjeeling, but the distinctive bergamot flavor of Earl Grey is key to this recipe’s character.

What if I don’t have self-raising flour?

You can use plain flour combined with 2 teaspoons of baking powder to achieve the same leavening effect. Be sure to sift the mixture before adding it to the batter for an even rise.