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Earl Grey Loaf Cake
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
125ml whole milk
4 Whittard Earl Grey Tea Bags
115g softened unsalted butter
225g caster sugar
2 large eggs
1 tsp vanilla bean paste
125g self-raising flour
125g plain flour
Zest of 1 lemon
For the syrup
3 lemons juiced
6 tbsp icing sugar sifted
For the icing
1 lemon juiced
200g icing sugar sifted
𝗠𝗘𝗧𝗛𝗢𝗗
1. Put the milk on the hob and bring to a simmer. Take off the heat and immerse the Earl Grey Tea Bags in the hot milk, then cover the pan and set aside for 40 minutes. Squeeze the excess liquid out of the tea bags and allow to cool.
2. Preheat the oven to 180°C. Grease and line a 1 litre loaf tin.
3. Cream the butter and sugar together until light and fluffy. Then add the eggs one at a time, mixing well after each addition. Add the lemon zest and vanilla extract, mixing well.
4. Add half the flour and half the tea-infused milk and mix well until combined. Then add the other half of the flour and milk and combine, making sure there are no traces of flour left.
5. Pour the mixture into the prepared loaf tin and bake for 1 hour 15 - 1 hour 30 or until golden brown. Place on a wire rack and use a skewer to prick the cake all over.
6. Make up the syrup by sifting the icing sugar and adding in the juice of 3 lemons. Mix until smooth and runny, then pour over the cake while it's still warm.
7. To make the icing mix the icing sugar and juice of one lemon together into a smooth paste. If it is too runny, add a little more icing sugar until it's the right consistency.
8. Pour the icing over the loaf and leave to set for 30 minutes. Serve with your favourite cup of Whittard.
@acupofteaandcake
