Earl Grey and Lemon Cake


Earl Grey and Lemon Cake

Makes 1 9X5 inch loaf


  • 165g butter, room temperature
  • 3 eggs
  • 160g cake flour
  • 1 tsp baking powder
  • 100g icing sugar
  • 1 cup walnuts, lightly toasted and chopped
  • 1 tsp vanilla extract
  • a pinch of salt
  • 50g honey
  • 1 1/2 tbs Earl Grey tea leaves (chopped, if yours comes in larger leaves)
  • zests of 2 lemons
  • 1tsp lemon juice


  1. Preheat oven to 170C.
  2. Sift flour and baking powder in a bowl. Whisk in the Earl Grey tea leaves and lemon zest.
  3. Cream butter and icing sugar together using an electric mixer till pale yellow and fluffy, about 3-5 minutes.
  4. Add in the eggs one at a time, making sure each is incorporated well before adding the next.
  5. Add in the honey, vanilla extract, flour mixture and salt and mix for another 3 minutes.
  6. Using a spatula, fold in the walnuts gently.
  7. Line your baking tin with parchment paper if yours isn’t non-stick, and fill the tin with the batter till about 3/4 full.
  8. Bake for 40-45 minutes, watching that the top doesn’t brown too much. If it does, cover the top with tin foil and continue baking till a toothpick or skewer inserted into the middle comes out with only a few crumbs.
  9. Let the cake cool on a wire rack for at least 20 minutes before slicing.