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Earl Grey Tea Loaf

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes

Ingredients

EarlGrey Tea Loaf

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp Earl Grey tea leaves very finely ground
  • 1/2 cup butter room temperature
  • 1 cup sugar
  • 2 eggs room temperature
  • 1 tsp vanilla
  • 2/3 cup Earl Grey infused milk room temperature

Earl Grey Milk

  • 1 cup milk
  • 1 Earl Grey teabag

Earl Grey Glaze

  • 2 1/4 cups icing sugar
  • 1 bag Earl Grey tea cut open
  • 3-4 tbsp Earl Grey Milk more if needed
  • 1 tsp vanilla
  • 1/2 tsp lemon juice

Instructions

Earl Grey Milk

  • Heat the milk in the microwave and add the tea bag.  Allow this to steep for 10 – 15 minutes to infuse the milk then remove the tea bag.

Earl Grey Loaf

  • Preheat your oven to 350ºF grease and line a 9- by 5-inch standard loaf pan with non-stick cooking spray and parchment paper. Make sure you line the pan with parchment paper, I have made this and the paper didn't line the whole pan and the corners stayed in the pan when I tried to pull it out.
  • In a bowl, sift together the flour, baking powder, and salt.  Stir in the tea leaves and set them aside.
  • In a separate bowl, beat the butter and sugar together until light and fluffy.  This will take about 2 minutes using a stand mixer fitted with a paddle attachment.  Add the eggs, one at a time, then add in the vanilla and mix well to combine. 
  • With the mixer running on low, add in 1/3 of the flour followed by 1/2 of the earl grey infused milk and repeat until all of the flour and milk are used up.  Mix just until combined. 
  • Scrape the batter into your prepared loaf pan and bake in a preheated oven for 50 to 60 minutes or until a cake tester inserted into the center comes out clean
  • Allow the cake to cool slightly in the pan then turn the cake out onto a cooling rack to cool completely. 

Earl Grey Glaze

  • Once completely cool add all the glaze ingredients to a bowl and mix with a whisk or a fork, until all the lumps are gone. Then slowly pour the glaze on the loaf as evenly as possible. Let the glaze dry, which takes about 15 - 20 minutes before cutting up the loaf.