If you’re a fan of Earl Grey tea, this extra moist, lightly sweetened Earl Grey Yogurt Cake is absolutely for you!
Earl Grey tea is the perfect ingredient to put in baked goods itself because the tea is infused with bergamot, a citrus fruit that falls somewhere between lemon and bitter orange in terms of flavor. It is deeply aromatic and floral, which is balanced by the malty, earthy notes of the black tea base.
Here, the tea scents a tender yogurt cake, which is traditionally a French cake made with plain yogurt, olive oil, eggs, flour, vanilla extract, baking powder, and salt. It’s a bit like a lighter, fluffier pound cake and given its simplicity, it is well-suited for adding flavorings like Earl Grey.
Serve with easy-to-make macerated strawberries and an extra dollop of yogurt or whipped cream for a special treat any time of day.
How to Flavor Your Cake with Tea
You could brew a cup of Earl Grey and use the liquid in your cake, but you can just as easily use the tea leaves themselves!
Using tea leaves also comes with the added bonus of pretty flecks of tea scattered throughout the cake’s crumb, which really makes it stand out.
- Use an Earl Grey you love!
- Use loose tea or cut open a tea bag.
- Rub the leaves together with the granulated sugar to ensure the infusion really comes through and to break up any overly large tea leaves.
Swaps and Substitutions
This is a flexible cake, which means you have plenty of wiggle room if you need to make adjustments.
- Feel free to try using another kind of tea. The warm spices of masala chai would work well here, as would other flavored black teas, such as this vanilla-infused one, or even chamomile.
- Plain sour cream can be used in place of yogurt. It will provide the same tender richness to the crumb as yogurt does.
- There are a few options in regards to what oil to use. A neutral oil like vegetable oil or canola oil won’t impart any flavor to the cake, while olive oil will lend a delicate, buttery flavor.
How to Serve Earl Grey Yogurt Cake
As we inch into spring, the craving for sweet, juicy strawberries is all too real. I couldn’t help but pair them with this cake and really, they’re a perfect match.
To macerate the strawberries toss them with a bit of sugar and let them rest. This will draw their natural juices out and create a delicate syrup. Spoon the syrup along with the berries over a slice of cake. If you want a little more decadence try roasting your strawberries with vanilla.
A dollop of freshly whipped cream is also welcome here, though I love a dollop of the yogurt I used to bake the cake with even more. It saves me from having to whip the cream and the creamy tang really ties everything together.
This cake, like all yogurt cakes, keeps very well. Thanks to the combination of yogurt and oil, it will stay moist and tender for up to 5 days when stored well wrapped at room temperature. I actually even prefer it after a night’s rest, because the crumb softens a bit.
Alternatively, the cake can be frozen for up to 2 months Wrap it tightly in plastic wrap, then in aluminum foil, to freeze. Defrost it on the counter overnight before serving at room temperature.
More Quick and Easy Cake Recipes
- Bisquick Apple Coffee Cake
- Pear Cake with Cinnamon Sugar
- Orange Cornmeal Cake
- Plum Upside Down Cake
- Vanilla Pound Cake
Earl Grey Yogurt Cake with Strawberries
- For the cake:
- 3/4 cup (150 grams) granulated sugar
- 1 tablespoon Earl Grey tea leaves
- 2 large eggs
- 1 cup (226 grams) plain whole-milk yogurt (regular or Greek)
- 1/2 cup vegetable oil, canola oil, or olive oil, plus more for coating the pan
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups (192 grams) all-purpose flour
- For serving:
- 2 cups fresh strawberries, hulled and quartered
- 1 tablespoon granulated sugar
- Plain whole-milk yogurt (regular or Greek)
Preheat the oven, and prepare baking dish:
Preheat the oven to 350°F.
Grease a 9-inch round cake pan or springform pan lightly with oil. If using a round cake pan, trace a circle on a piece of parchment and cut it out. Place the parchment round in the bottom of the cake pan and grease the parchment paper. If using a springform pan you can skip this step.
Combine the sugar and Earl Grey tea leaves:
Into a large bowl, add the sugar and Earl Grey tea leaves. Rub together with your fingertips until the mixture is fragrant, about 30 seconds.
Add in wet ingredients to the bowl:
Crack the eggs into the bowl with the sugar and tea leaves and whisk vigorously until pale yellow and frothy, about 1 minute. Whisk in the yogurt, olive oil, and vanilla extract.
Add in the dry ingredients:
Whisk in the baking powder and kosher salt. Add the flour and whisk until just combined and all of the flour is incorporated. Be sure to not overmix the batter.
Add batter into the prepared pan and bake:
Pour the batter into the prepared pan and bake until the cake is lightly browned and a cake tester inserted into the center of the loaf comes out clean with a few crumbs, 40 to 45 minutes.
Cool the cake on wire rack:
Transfer the pan to a cooling rack and let cool for 10 minutes before transferring onto the cooling rack to cool completely.
Macerate the strawberries:
Toss the quartered strawberries with the sugar in a small bowl. Let the berries rest at room temperature, about 10 minutes, to soften and begin to release their juices.
Serve the cake:
Serve cake slices with macerated strawberries and yogurt or whipped cream.