Classic Earl Grey Pound Cake

If you ask me, Earl Grey tea and buttery pound cake are a match made in heaven.

This classic pound cake gets a cozy upgrade with the addition of fragrant Earl Grey tea leaves mixed right into the batter. The citrusy bergamot notes from the tea complement the rich, tender crumb perfectly.

It’s a simple recipe that starts with room temperature ingredients and comes together in one bowl. A light glaze made with more Earl Grey tea gives it that perfect finishing touch.

It’s a lovely afternoon treat that works just as well for breakfast as it does for dessert, especially alongside a steaming cup of tea.

What Kind of Earl Grey Tea Should I Use?

For this pound cake, you’ll want to use loose leaf Earl Grey tea rather than tea bags since you’ll get better flavor and can control the grind size. The key is to look for Earl Grey made with real bergamot oil rather than artificial flavoring – you can usually tell by the bright, citrusy scent. When crushing the tea leaves, aim for a fine consistency but don’t turn it into powder – you want the leaves small enough to distribute evenly through the batter but not so fine that they become bitter. If you can only find tea bags, that’s okay too – just cut them open and crush the leaves, though you might want to use an extra bag since tea bag leaves tend to be lower quality.

Options for Substitutions

Let’s talk about what you can swap in this pound cake recipe if needed:

• Earl Grey tea leaves: This is key for the signature flavor, but you could try other tea varieties like Lady Grey or English Breakfast. If using tea bags, you’ll need about 4-5 bags, cut open. Just note that changing the tea will give you a different flavor profile.
• All-purpose cake flour: Regular all-purpose flour works fine here – just remove 2 tablespoons from each cup and replace with cornstarch for a softer texture. Self-rising flour isn’t recommended as it will throw off the leavening.
• Caster sugar: No caster sugar? Regular granulated sugar works too – just pulse it in a food processor for about 30 seconds to make it finer. Don’t use powdered sugar as it contains cornstarch.
• Unsalted butter: You can use salted butter – just skip the pinch of salt in the recipe. Margarine isn’t recommended as it will change the texture and flavor significantly.
• Earl Grey tea essence milk: Regular milk works perfectly fine here. You could also use half-and-half for a richer cake, just stick to the same amount.

Watch Out for These Mistakes While Baking

The success of a pound cake heavily depends on the temperature of your ingredients – using cold butter or eggs straight from the fridge can lead to a lumpy, uneven batter that won’t rise properly, so make sure everything is at room temperature before starting. The second common mistake is overmixing the batter after adding the flour, which can make your cake tough and dense – instead, fold the dry ingredients gently just until combined. When it comes to the Earl Grey tea leaves, grinding them too finely can make the cake bitter, so aim for a medium-coarse texture that will release flavor without overwhelming the delicate vanilla notes. For the best texture, don’t skip the step of separating and whipping the egg whites – this creates tiny air pockets that give the cake its characteristic light and tender crumb.

What to Serve With Earl Grey Pound Cake?

This tea-infused pound cake pairs perfectly with your favorite hot beverages – try it with a cup of Earl Grey tea to really bring out those bergamot notes, or serve it with coffee for a lovely contrast. A dollop of lightly whipped cream or vanilla ice cream makes this cake extra special, especially when the cake is slightly warm. For a fruity touch that works really well with the Earl Grey flavor, serve it with some fresh berries or a spoonful of lemon curd on the side. You can also dress it up with a simple dusting of powdered sugar right before serving.

Storage Instructions

Keep Fresh: This Earl Grey pound cake stays good at room temperature for up to 3 days when wrapped well in plastic wrap or stored in an airtight container. Just place it on your counter away from direct sunlight. The tea flavor actually gets better after a day!

Refrigerate: Want to keep it longer? Pop it in the fridge in an airtight container, and it’ll stay fresh for up to a week. Just remember to bring it to room temperature before serving to get that perfect pound cake texture back.

Freeze: This cake freezes really well for up to 3 months! Wrap individual slices or the whole cake in plastic wrap, then aluminum foil, and place in a freezer bag. When you’re craving a slice, just thaw it overnight in the fridge or for a few hours at room temperature.

Preparation Time	15-25 minutes
Cooking Time	45-60 minutes
Total Time	60-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 10-15 g
• Fat: 60-70 g
• Carbohydrates: 80-90 g

Ingredients

• 130g all-purpose cake flour
• 1/3 teaspoon baking powder
• 10g crushed earl grey tea leaves
• 120g room temperature unsalted butter
• Pinch of salt
• 1/2 teaspoon vanilla extract
• 100g fine caster sugar
• 2 eggs, yolks and whites separated
• 2 tablespoons milk with earl grey tea essence or just milk (consider increasing to 3 tablespoons)

Step 1: Prepare the Baking Equipment

Preheat your oven to 170°C (340°F).

Lightly grease a 17x7x6 cm cake pan and line it with baking paper, ensuring the paper extends slightly above the edges of the pan for easy removal after baking.

Step 2: Mix Dry Ingredients

In a bowl, sift together the cake flour, baking powder, and crushed earl grey tea leaves.

Once sifted, set the dry mixture aside — this ensures even distribution of ingredients and removes any lumps.

Step 3: Cream the Butter and Sugar

In a medium bowl, combine the unsalted butter, 50g of caster sugar, and a pinch of salt.

Using a handheld electric mixer, beat the mixture until it becomes light and fluffy.

This step is important for incorporating air, which contributes to the cake’s texture.

Step 4: Incorporate Wet Ingredients

Add the egg yolks to the butter mixture one at a time, mixing well and scraping down the sides of the bowl after each addition to ensure everything is evenly incorporated.

Then, add the vanilla extract and half of the earl grey infused milk to the mixture.

Mix until everything is well combined.

Step 5: Combine Batter and Dry Ingredients

Gradually add half of the flour mixture to the butter and egg mixture, mixing well to avoid lumps.

Then add the remaining milk followed by the rest of the flour mixture, beating well after each addition.

This alternating process helps to keep the batter smooth and well-integrated.

Step 6: Beat and Fold Egg Whites

In a separate bowl, using clean beaters, beat the egg whites until soft peaks form.

Gradually add the remaining 50g of sugar while continuing to beat until the egg whites become glossy and firm peaks form.

Gently fold one-third of the beaten egg whites into the butter mixture until just combined.

This step helps to lighten the batter in preparation for the remaining egg whites, which will be folded in next to maintain the batter’s airiness.