Lemon Cake – infused with Earl Grey

Why do we just love cake?

The simple answer is – well it is delicious! And what would be better than a yummy piece of home-made cake served with a delicious cup of tea – in our eyes not much. Hence, we got to thinking about all of our favourite tea and cake pairings and it was no surprise that lemon cake continued to top the ladder.
Surely a match made in heaven could possibly just be – lemon cake and a pot of Madura Earl Grey?
Baking can be great for the soul and the body – just get your creative juices flowing and swap out some of your standard ingredients for healthier options, when and if possible. The choices are endless. Cake over generations has traditionally been a food of celebration, friendship, sharing, joy and sometimes grieving, with it being served at birthdays, weddings, funerals, with friends or simply bringing the “team” together in the workplace. We certainly experience this as a common occurrence on the farm – with homemade goodies appearing regularly on birthdays or as treats to share.
We are certainly not suggesting cake to substitute food, but a little allows us to connect with our much needed happy place.
Happy baking!


125 ml thickened cream
1 tbs loose Madura Earl Grey Tea leaves add if you prefer a stronger Earl Grey infusion
180 g unsalted butter, softened, chopped (or ¾ cup of cold pressed olive oil)
220 g (1 cup) caster sugar (or ¾ cup of Pure Honey)
2 teaspoons vanilla extract – with seeds
1 lemon, zested
3 eggs
300 g (2 cups) plain flour
1 tbs baking powder
140 g (1/2 cup) Greek Style Yoghurt, plus extra, to serve

Lemon Icing Glaze

1 & 3/4 cups of icing sugar
2 lemons juiced
Zest of one lemon (or more if you feel like more zing)


Preheat oven to 180 C. Grease, then line base and side of cake pans with baking paper. Place cream and tea in a small saucepan, stir to combine, then bring almost to the boil over low–medium heat. Remove from heat and leave for 5 minutes to infuse.
Meanwhile, using an electric mixer, beat butter, sugar, vanilla and lemon zest for 5 minutes or until pale and fluffy. Add eggs, one at a time, beating until well combined after each addition. Sift over flour with baking powder and a pinch of salt, then stir to combine. Add cream with tea leaves and yoghurt, and stir until combined.
Divide batter among pans, then, using the back of a spoon, level. Place pans on an oven tray and bake for 30 minutes, rotating tray halfway, or until a skewer inserted into centres comes out clean. Cool cakes in pans completely.
Meanwhile, to make the icing, combine sifted icing sugar and lemon juice in a bowl and stir to form a smooth and ‘pourable’ icing. Add a little boiling water, if necessary, to achieve the desired consistency. Gradually spoon over top of each cake once cooled.
For something different replace lemon icing with coconut cream whipped with a little lemon and maple syrup – a personal favourite.

Inspired from taste.com.au