Earl Grey Yogurt Cake Recipe
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.
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
- 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. Using a spatula, fold gently until a few streaks of flour remain.
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 growing 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