This tea cake is true to its name, it harnesses the power of citrusy Earl Grey tea for its distinct flavor and because Walters Bay's high quality Earl Grey Loose Leaf Tea is so fragrant and flavorful, you won’t need much of it! Definitely a must-have at your next brunch!
YIELD: one 9x5" or 8½ x 4½" loaf
PREP TIME: 25 Min.
COOK TIME: 1 hour
TOTAL TIME: 1 hour 40 mins
1 cup vegetable oil, plus more for pan
2 cups (250 g) all-purpose flour
1 tsp. salt
½ tsp. baking powder
½ tsp. baking soda
2 large eggs
1¼ cups (250 g) granulated sugar
1 cup plain whole-milk yogurt
3 Tbsp. Walters Bay Earl Grey loose leaf tea or ¼ cup Walters Bay Earl Grey tea from bags
2 tsp. vanilla extract
1 Tbsp. raw or granulated sugar
1. Preheat oven to 325°. Lightly coat a 9x5" or 8½x4½" loaf pan with vegetable oil and line with parchment paper, leaving overhang on long sides.
2. Whisk 2 cups (250 g) all-purpose flour, 1 tsp. salt, ½ tsp. baking powder, and ½ tsp. baking soda in a medium bowl to combine.
3. Vigorously whisk 2 large eggs and 1¼ cups (250 g) granulated sugar in a large bowl 1 minute (seriously, time it!); mixture should be pale yellow and frothy. Whisk in 1 cup plain whole-milk yogurt, 3 Tbsp. Walters Bay Earl Grey loose leaf tea (or ¼ cup Walters Bay Earl Grey tea from bags), and 2 tsp. vanilla extract.
4. Gradually stream in 1 cup vegetable oil, whisking constantly until incorporated. (Place a kitchen towel under your bowl to stabilize it so that you have two free hands.) Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top. Gently tap pan against surface to eliminate any air bubbles.
5. Sprinkle evenly with 1 Tbsp. raw or granulated sugar. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.
6. Let cool 15 minutes in pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or room temperature.