I was looking for something new to make for a recent beagling tea, and since I’m a little obsessed with Earl Grey tea these days, I thought an Earl Grey Tea Loaf would be perfect. As it turns out, I’m not the only one who thinks Earl Grey belongs in a cake!

What makes Earl Grey different from traditional black tea is the addition of bergamot, a fragrant citrus fruit grown primarily in southern Italy. The oil extracted from its peel gives Earl Grey its distinctive flavor, with bright citrus notes and a slightly floral aroma. It’s a lovely combination, both in a cup of tea and, as I discovered, in a cake.

The addition of fresh orange zest to this loaf really brings out the citrus notes in the bergamot. A little cardamom adds warmth, while the Earl Grey gives the cake a delicate tea flavor without being overpowering. The result is a moist, tender cake with a smooth flavor that isn’t overly sweet.

To bring all of those flavors together, I added a simple French-inspired syrup made with fresh orange juice, sugar, and a splash of Grand Marnier. Brushed onto the cake while it’s still warm, the syrup adds a little extra moisture and just enough orange flavor to complement the Earl Grey. No frosting needed!

A few things to keep in mind when making this cake. You’ll want the Earl Grey tea leaves to be finely ground. If you’re using loose tea and the leaves are a bit coarse, use a mortar and pestle to grind them to a finer consistency. I used tea bags, and the leaves were already fine enough to use directly in the batter. I also recommend using the zest of a whole medium orange, even if it yields a little more than a tablespoon. That extra zest is a welcome addition.

This cake is perfect for afternoon tea, but it’s equally lovely with your morning coffee or as a little afternoon snack. It also freezes well, so you can make it ahead of time and have something special on hand when friends stop by.

Speaking of Earl Grey, I’d be remiss if I didn’t mention my current favorite tea: All Day Earl Grey Decaf Orange Marmalade Black Tea from The Republic of Tea (it also comes in a caffeinated version). I discovered this gem last winter while visiting Shaker Village of Pleasant Hill (also known as Shakertown) in Kentucky, where we spent a wonderful time beagling.

Shaker Village is a beautifully restored historic community with 3,000 acres of farmland and natural areas and 34 original 19th-century Shaker buildings. It’s a wonderful destination for a day trip or an overnight stay, with interesting history, good food, and lovely shopping.

One of the shops is located in the village’s old Post Office, where I came across a terrific selection of teas. I’m always on the lookout for interesting decaffeinated teas, and the combination of Earl Grey and orange marmalade caught my attention. I’ve since reordered it several times, both through Amazon and directly from The Republic of Tea. The orange adds a wonderful dimension to the traditional Earl Grey flavor. I didn’t use it in this cake but I might next time.

Fortunately, you don’t have to travel to Kentucky to enjoy this tea, although I highly recommend a visit to Shaker Village!

Whether you’re enjoying a slice of this Earl Grey Tea Loaf with a cup of tea or coffee, I hope you enjoy it as much as we did.

Earl Grey Tea Cake

A Tea Lover's Dream

Print Recipe Pin Recipe

Course Dessert

Servings 10 to 12 slices

Ingredients

Cake

Nonstick cooking spray
8 tablespoons 1 stick unsalted butter, melted and kept warm
2 tablespoons Earl Grey tea leaves (~ 4 to 5 tea bags) see Notes
1 teaspoon ground cardamom
1 cup granulated sugar
3/4 cup whole or 2% milk, at room temperature see Notes
2 large eggs, at room temperature see Notes
Zest of 1 medium orange (~ 1 tablespoon)
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Syrup

2 tablespoons freshly squeezed orange juice (~ 1/2 medium orange)
1 tablespoon granulated sugar
1 teaspoon Grand Marnier

Instructions

Preheat the oven to 350°F. Coat a 9-by-5-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper along the long sides, leaving approximately 1 inch of overhang on each side to make removing the cake easier. Set aside.
In a large mixing bowl, whisk together the warm melted butter, Earl Grey tea leaves, and ground cardamom until combined. Let steep for 10 minutes to infuse the butter with the flavors of the tea and spice.
Add the sugar, milk, eggs, orange zest and vanilla extract to the butter mixture. Whisk until smooth and well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
Transfer the batter to the prepared loaf pan, spreading it evenly. Bake for 40 to 50 minutes, or until a cake tester inserted into the center comes out clean.
Let the cake cool in the pan for approximately 10 minutes. Using the parchment paper overhang, carefully lift the cake from the pan and transfer it to a wire rack.
Once you’ve removed the cake from the oven, prepare the orange and Grand Marnier syrup. In a small saucepan, combine the orange juice and sugar. Heat gently over low heat, stirring until the sugar has completely dissolved. Remove from the heat and stir in the Grand Marnier.
Once you’ve removed the cake from the pan, use a pastry brush to lightly brush the syrup over the top and, if desired, the sides of the loaf. Apply it gradually, allowing the syrup to absorb into the cake.
Allow the cake to cool completely before slicing and serving.

Notes

Make sure the Earl Grey tea leaves are finely ground. If they are too coarse, use a mortar and pestle to grind them to a finer consistency.
Take the milk and eggs out of the refrigerator approximately 45 minutes before using in the cake batter to reach room temperature.
Make ahead: The cake can be made a day ahead. Once completely cooled, store it tightly covered at room temperature for up to 2 days or refrigerate for up to 4 days. The cake can also be wrapped and frozen for up to 3 months.