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Sliced Earl Grey Yogurt Cake

Earl Grey Yogurt Cake Recipe

Emma Duckworth
This EarlGrey Yogurt Cake will become your go-to mid-week cake. An easy, one-bowl loaf cake filled with fragrant Earl Grey tea and made with yogurt for a moist, tender crumb. This is truly delicious.
4.72 from 14 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Method Cake
Cuisine British/French
Servings 10 slices
Calories 324 kcal


Earl Grey cake batter

  • 2 large eggs
  • 200 g granulated sugar
  • 1 tsp vanilla extract
  • 240 g Greek yogurt (or plain natural)
  • 180 ml vegetable oil (or canola)
  • 250 g plain flour (all-purpose)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine salt
  • 6 g Earl Grey Tea leaves - ground

Orange glaze

  • 180 g powdered icing sugar (confectioners’ sugar)
  • 30 ml fresh orange juice - blood orange or navel orange
  • 15 g Greek yogurt


Earl Grey cake batter

  • Heat oven & prep pan: Preheat the oven to 180°C (350°F) Grease with butter a 2 lb loaf pan 23 x 14cm (9 x 5.5-inch) and line the base and sides with parchment paper.
  • Whisk eggs & sugar: In a large bowl, add the eggs, sugar and vanilla extract and whisk until pale and light - this takes approximately one minute.
  • Mix in yogurt & oil: Add the Greek yogurt and oil and whisk until fully combined
  • Sift in dry ingredients: Sift into the bowl the flour, baking powder, baking soda and salt. Then add the Earl Grey tea.
    Fold together gently: Using a spatula, fold gently until a few streaks of flour remain. 
  • Bake: Pour batter into the prepared pan and bake on the centre shelf for 50-55 minutes until golden brown and the sponge springs back or a toothpick inserted into the centre comes out clean. If the cake is browning too quickly then cover in aluminium foil and continue to bake. Cool on a wire rack for ten minutes, then remove from the pan to cool completely.

Orange Glaze, optional

  • Whisk: Add powdered icing sugar and orange juice into a small bowl and whisk together. Add Greek yogurt and whisk until combined. If the glaze is too runny, then add more powdered sugar 30g (¼ cup) at a time and mix until desired consistency is reached.
  • Pour: Pour glaze over cooled cake and set aside for ten minutes for the glaze to harden. Slice and serve.


Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: Earl Grey Yogurt Cake is best stored in an airtight container at room temperature for up to 3 days.
To freeze: The Yogurt cake can be frozen as a whole wrapped well in plastic wrap or placed in an airtight container. Alternatively, slice, and wrap individual slices in plastic wrap. The yogurt cake can be frozen for up to 2 months. Leave out on the countertop to thaw.
Bake in a round cake pan: This yogurt cake can easily be baked in a round 20cm (8-inch) or 23cm (9-inch) cake pan. Check the baking time at 35 minutes and bake until done.
Tip 1: Measure the flour with digital scales to obtain the correct amount. Too much flour will lead to a dry sponge.
Tip 2: Don't over mix the batter as this will overwork the gluten and lead to a chewy sponge.
Tip 3: Bake until just golden and a toothpick inserted comes out clean. Over baking leads to a dry sponge.


Calories: 324kcalCarbohydrates: 58gProtein: 6gFat: 19gSaturated Fat: 15gTrans Fat: 1gCholesterol: 34mgSodium: 239mgPotassium: 83mgFiber: 1gSugar: 39gVitamin A: 55IUVitamin C: 2mgCalcium: 61mgIron: 1mg
Keyword Earl Grey Cake
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