Earl Grey Teacake with Lemon Glaze

What would be better than cakes? Mini cakes. I love making 5-inch cakes, mini loaf cakes and mini cupcakes. They look adorable and chic. Just a tiny bit of decoration will make your bake goods look beautiful and elegant. Sometimes even no decoration is the best decoration. The petite cake speaks for itself.

When I bake for my family’s daily consumption, I always go with small cakes. We just don’t want to have the same cake for days and it’s still not finished. Four of us!

This teacake is meant to be shared. It’s delicious with the subtle Earl Grey flavour from the cake and the fresh citrus flavour from the glaze. Perfect tea snack to bring a loaf or two to your friend or your mother-in-law on a Saturday afternoon.

Ingredients (one regular loaf or 3 mini loaves):
Earl Grey Tea Infused Cake
2/3 cup whole milk
4 Earl Grey tea bags
1 3/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sour cream
1 tablespoon vanilla extract
1/2 cup canola oil
3/4 cup sugar
2 large eggs, room temperature
Lemon Glaze
1/4 cup lemon juice
2 cups powdered sugar
a few dried rose buds
To prepare the cake(s), heat milk in microwave until just start boiling. Place tea bags in milk and let it steep for 30 minutes, and the mixture is at room temperature. Discard the tea bags.
Preheat oven to 350F. Grease a loaf pan or a few mini muffin pans.
In a large bowl, sift flour, baking powder, baking soda and salt. Mix well and set aside.
Add sour cream and vanilla into the milk and tea mixture. Mix well and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix canola oil and sugar on medium-high speed until well combined. Reduce the mixer speed to medium and slowly add eggs until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the liquid mixture, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Pour batter evenly among prepared pan(s). Bake the cake for 30 minutes for a regular sized loaf or 20 minutes for mini loaves, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely.
To prepare the glaze, mix lemon juice and the powdered sugar together, and whisk slowly until slightly thickened and pourable.
Spoon glaze over the cake(s) and decorate with edible rose petals if preferred.


  1. Is the baking temperature of 30mins for a regular loaf pan right? I’ve baked orange pound cake before and it’s usually 45mins to 60mins. I have tried out your recipe which calls for 30mins baking time using regular loaf pan. The cake was not cooked inside at all…still liquidity.

    1. Oh and your glaze proportion seems to be double the usual amount for a regular loaf. I’ve halved the glaze recipe and it’s more than enough.

  2. Hi Sally, thanks! I found that this is the only way to get the tea flavour in the cake. Hope you enjoy the recipe! :)

  3. I really like the idea of infusing the tea bags with milk before adding to the cake batter. So going to try to make it. Thanks for sharing! :)

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