Earl Grey Butter Pound Cake

Thursday, 31 July 2014

I have always been more of a tea person than a coffee lover, and I didn't need caffeine fixes in the mornings and throughout the day. Well - until I got pregnant that is, and then all I wanted was coffee. Even the smell of coffee brewing was enough to get me excited, and it took all of my willpower to limit myself to a small latte a day, generously laced with milk.

Post partum, however, I got back to my tea habits, even though I didn't mind a cup of coffee every now and then. I'm not a big fan of flowery infusions (kinda makes me think I'm drinking body lotion!), I much prefer strong, robust flavours with a heady aroma.

Lapsang Souchong, English Breakfast, Earl Grey, Genmachai, or just give me the good ol' sock brewed tea - these full bodied flavours are my personal favourites. A strong infusion is a good accompaniment to plain, simple cakes for tea. Or supper. Or anytime of the day! I always have time (and room in the stomach) for tea and cake. Simple pleasures which can give you a much needed jolt to get through the day.

What about an Earl Grey infused butter cake?

Yes, please.


adapted from The Little Teochew

Prep time: 15 min
Bake time: 40 min, in a preheated oven at 170 deg C
Makes a 9" x 3" loaf


  • 170g unsalted butter
  • 200g caster sugar (original recipe calls for 350g)
  • 3 eggs (55g each)
  • 1/2 cup buttermilk or full cream milk
  • 165g all purpose flour
  • 2 sachets of Earl Grey Tea (2g each)
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp vanilla extract

1. Using a mixer on low speed, cream butter and sugar till well incorporated. 

2. Add in the eggs, one at a time, along with vanilla extract.

3. Mix well, making sure to scrape down the sides as necessary.

4. In a separate bowl, whisk dry ingredients together.

5. Fold dry ingredients into the batter in 3 additions - mixing alternately with the buttermilk, starting with the flour mix and ending with it.

6. Line a loaf pan with baking paper. If you are doing without - do butter and flour the pan generously on all sides. Pour batter in, bang pan a few times on the counter to eliminate air bubbles, and smooth the top.

7. Bake in a preheated oven at 170 deg C, for 40 min, or until a skewer inserted in the cake comes out clean.

and then... be prepared to be assailed by the wonderful aroma when you slice into the cake.

Moist and wonderfully buttery, with a subtle hint of Earl Grey. Perfect with a cup of coffee, or more Earl Grey tea! There are times when you can't have too much of a good thing.

Printable recipe - click on image, right click to save.


1 comment :

  1. Hi, can I substitute earl grey for other teas? Which tea are suitable?



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