Earl Gray Yogurt Cake with Earl Gray Glaze – Milk and Pop

Tea lovers, this Earl Gray Yogurt Cake is for you! This cake is super soft, very easy to make and full of Earl Gray flavor. A must have for your breakfast or afternoon tea!

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Want more easy cake recipes?

If you’re a sourdough fan, try my best chocolate cake using sourdough discard!

Looking for a different carrot cake? You should try the Brazilian version: a beautiful orange color with the most delicious chocolate glaze!

And if you’re an Earl Gray fanatic like me, you need to make my Iced Earl Gray Milk Tea: it’s vegan, and perfect for summer!

What does yogurt do in a cake?

Greek yogurt is a fantastic ingredient for baking goods! A good baking using it will have less lactose, as you usually replace milk with yogurt in the recipe.

This ingredient helps the cake to keep its moisture for longer than cakes using milk or water, for example.

Ingredients and Substitutions

Let’s talk about the ingredients and its substitutes.

All-purpose flour

Use all-purposed flour for this recipe. Be sure to measure it correctly! To learn how to scoop dry ingredients, check my beginner’s baking tips.

Oil

You can use vegetable, canola, sunflower or a healthier option like coconut oil for this recipe.

Oh, and if using coconut oil, use its refined version, so it doesn’t leave a coconut taste in the cake.

Greek Yogurt

Use one with full-fat and no sugar or flavor added for the best result. If using with sugar/flavor, choose a vanilla-flavored Greek yogurt.

Sour cream can replace it, but the taste will be slightly tangy. Use a full-fat sour cream.

Earl Gray

We’ll need both tea leaves and brewed tea for this recipe. If using tea bags, you’ll need 2: one for brewing, one for the cake. If using loose tea, follow the measures in the recipe card.

Bundt cake close up.

Also, if using loose tea, be sure to grind it into a finer texture. Loose tea usually is grainier than the content of a tea bag, and that can affect the texture of this cake.

Eggs

Large eggs are required for this tea cake. Use organic, if possible. You’ll need to whip the egg whites.

Tip: Separate the yolk from the egg whites while eggs are still cold! It’s easier to do it before it reaches room temperature.

Sugar

Granulated or caster white sugar are the best options for this recipe.

Vanilla Extract

It enhances even more the Earl Gray flavor. It can be substituted for Earl gray extract. I can teach you how to make your own black tea extract!

Salt

Salt plays an important role in both savory and sweet recipes, enhancing the flavors.

How to make it

Start by preheating the oven. Preheat with rack in the middle, until oven reaches 350°F.

Brew Earl Gray using 1 tea bag (or 1 teaspoon of loose tea).

Remove from fridge Greek yogurt and eggs. Separate the egg whites from the yolk, and gather and measure all the remaining ingredients plus baking pan.

Tea cake batter.

After oven has preheated, start putting together the batter.

Whipp the egg whites. It needs to be whipped until medium peaks.

In a medium bowl, add all-purpose flour, baking powder and salt, and stir to combine.

In a large bowl, add egg yolks, sugar, brewed Earl Gray and vanilla extract. Mix until combined. Add Greek yogurt, oil and Earl gray leaves, until well mixed.

Add the flour mixture and stir just until combined. Do not overmix for a lighter and fluffier cake.

Fold the whipped egg whites into the batter. Start by folding ⅓ of it, and after incorporated, fold the remaining.

Grease with oil and dust with sugar a large bundt cake pan, and pour the batter in.

Baked cake resting in bundt pan.

Bake for 35 to 45 minutes, or until lightly golden at the top. To check for doneness, insert a toothpick in the middle: if it comes out with some crumbs or clean, cake’s ready.

Let it cool for 5 minutes before removing from the pan. Don’t let it cool completely, though, or it might not come out of the bundt pan.

Earl gray glaze

I love, love, love this glaze! It makes the cake even moister and gives a boost of earl gray flavor.

You’ll need:

  • Earl Gray Milk (or tea); and

Earl Gray extract is optional, but soooo recommended.

Tea glaze being made.

It’s super simple to make:

  • Heat the milk and brew the earl gray directly on it;
  • In a medium bowl, add powdered sugar. Stiff to avoid any lumps, specially if powdered sugar was open before this recipe, as it can absorb moisture and create little lumps.
  • Pour butter and milk tea over it, and whisk until homogeneous.

The glaze will harden after some minutes, so be sure to mix it just before pouring over the cake.

Tips and Tricks

Make an Earl Gray Pound Cake: divide batter into 2 greased and dusted medium loaf pans. Bake for 30 minutes, and check doneness by inserting a toothpick in the middle. If it comes out with crumbles, it’s ready. If it comes out clean, it might be slightly overbaked, but it should still be delicious.

Don’t overmix the batter: It’s totally ok if the batter is a bit lumpy. Avoid overmixing, as the less you do it, the fluffier the cake. Mix just until flour is incorporated.

Black Tea glaze pouring over Earl Gray Yogurt Cake.

Mix whipped egg whites GENTLY: egg whites, whipped, are filled with air which helps to lighten and leaven the cake. Incorporate them into the batter gently, to keep the air trapped inside them. Mixing them without paying enough attention might make their structure collapse.

Measure all ingredients AND preheat the oven BEFORE starting the recipe: I find it easier to have everything in hand and a hot enough oven for baking goods. So, start by preheating de oven, getting yogurt and eggs out of the fridge, separating the egg yolk from the whites, brewing the earl gray you’ll need and so on.

Oh, and you can use a decaf Earl Gray version for a caffeine-free tea cake.

What flavor goes well with Earl Gray?

Zesty fruits pair fantastic with the flavors of bergamot and black tea.

You can substitute the Earl Gray glaze for a lemon or a passionfruit glaze. Pineapple, orange and strawberry also are amazing flavor options.

Lavender is also a flavor that harmonizes well with Earl Gray. You can make a lavender glaze instead, or have a Lavender Latte along with your tea cake.

Glaze being poured on slice of cake.

Storing and freezing

After cooled, store this cake in a cake keeper, away from direct sunlight. It’s good for up to one week. It keeps moist and soft for at let 5 days, if stored correctly.

You can freeze any leftover cake if you want/need. When freezing, it is best to do it as soon as you know you won’t eat what’s left. Be sure the cake has cooled, and then wrap it in plastic wrap, or store it in an airtight container. I find it easier to freeze this cake already sliced, so I can grab the exact amount I want to eat. It keeps well in the freezer for up to 2 months.

Thaw for 1 hour in room temperature, or if sliced, just microwave for about 30 to 40 seconds (microwaving might cause the glaze to melt).

📖 Recipe

Yield: 1 bundt cake

Earl Gray Yogurt Cake

Slice of earl gray cake with pouring glaze.

Tea lovers, this Earl Gray Yogurt Cake is for you! This cake is super soft, very easy to make and full of earl gray flavor. A must have for your breakfast or afternoon tea!

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Ingredients

Earl Gray Yogurt Cake

  • ½ cup oil

  • ½ cup Greek yogurt

  • ¼ cup Earl gray tea

  • 3 large eggs

  • 1 cup sugar

  • 1 teaspoon vanilla extract (or Earl Gray extract)

  • 1 bag earl gray or 1 ½ teaspoon fine loose earl gray tea

  • 1 ½ cup all-purpose flour

  • 1 tablespoon baking powder

  • ¼ teaspoon salt

Earl Gray Glaze

  • 1 cup powdered sugar

  • 1 tablespoon butter

  • 2 tablespoons Earl gray tea

  • 1 teaspoon Earl Gray extract (or vanilla extract)

Instructions

  1. Start by preheating the oven. Preheat with rack in the middle, until it reaches 350°F.
  2. Brew Earl Gray tea using 1 tea bag (or 1 teaspoon of loose tea). You’ll need ¼ cup of tea.
  3. Remove from fridge Greek yogurt and eggs. Separate the egg whites from the yolk, and gather and measure all the remaining ingredients plus baking pan.
  4. After oven has preheated, start putting together the batter.
  5. Whip the egg whites. It needs to be whipped until medium peaks.
  6. In a medium bowl, add all-purpose flour, baking powder and salt, and stir to combine.
  7. In a large bowl, add egg yolks, sugar, brewed Earl Gray and vanilla (or Earl Gray) extract. Mix until combined. Add Greek yogurt, oil and Earl gray leaves, until well mixed.
  8. Add the flour mixture and stir just until combined. Do not overmix for a lighter and fluffier cake. Some lumps are fine.
  9. Fold the whipped egg whites into the batter. Start by folding ⅓ of it, and after incorporated, fold the remaining.
  10. Grease with oil and dust with sugar a large bundt cake pan, and pour the batter in.
  11. Bake for 30 to 35 minutes, or until lightly golden at the top. To check for doneness, insert a toothpick in the middle: if it comes out with some crumbs or clean, cake’s ready.
  12. Let it cool for 5 minutes before removing from the pan. Don’t let it cool completely, though, or it might not come out of the bundt pan.
  13. For the glaze, wait until cake has cooled, or wait for at least 30 minutes.
  14. Brew Earl Gray tea with water or milk, and melt the butter.
  15. In a medium bowl, add powdered sugar. Stiff to avoid any lumps, specially if powdered sugar was open before this recipe, as it can absorb moisture and create little lumps.
  16. Add butter, Earl Gray (or vanilla) extract and milk tea, and whisk until homogeneous.
  17. Pour glaze over the cake.

Notes

Follow my recipe to make your own Earl Gray Extract.

Make an Earl Gray Pound Cake: divide batter into 2 greased and dusted medium loaf pans. Bake for 30 minutes, and check doneness by inserting a toothpick in the middle. If it comes out with crumbles, it’s ready.

Don’t overmix the batter: It’s totally ok if the batter is a bit lumpy. Avoid overmixing, as the less you do it, the fluffier the cake. Mix just until flour is incorporated.

Mix whipped egg whites GENTLY: egg whites, whipped, are filled with air which helps to lighten and leaven the cake. You have to incorporate them into the batter gently, to keep the air trapped inside them. Mixing them without paying enough attention might make their structure collapse.

Use a decaf Earl Gray version for a caffeine-free tea cake.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:

Calories: 273Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 50mgSodium: 200mgCarbohydrates: 39gFiber: 0gSugar: 26gProtein: 4g

Nutrition information is an estimate only and will vary depending on the substitutions made and/or brands used.

Did you make this recipe?

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