Earl Grey Infused Lemon Poppyseed Loaf
A perfectly tender, moist lemon poppyseed loaf cake beautifully elevated with the citrusy, floral astringency of Earl Grey tea. Finished with a sweet, fragrant Earl Grey glaze.
Equipment
- 9x5-inch loaf pan
- Small saucepan
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Wire cooling rack
Ingredients
Earl Grey Milk
- 0.5 cup Whole milk — Plus 2 tablespoons extra for evaporation loss
- 3 bags Earl Grey tea bags — Or 1.5 tbsp loose leaf Earl Grey
Loaf Batter
- 1.75 cups All-purpose flour — Spoon and leveled
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Poppy seeds
- 1 teaspoon Loose leaf Earl Grey tea — Finely ground or crushed in a mortar
- 0.5 cup Unsalted butter — Softened to room temperature
- 1 cup Granulated sugar
- 2 tablespoons Lemon zest — From about 2 large lemons
- 3 whole Large eggs — Room temperature
- 1 teaspoon Vanilla extract
- 3 tablespoons Fresh lemon juice
Earl Grey Glaze
- 1 cup Powdered sugar — Sifted
- 2 tablespoons Strong brewed Earl Grey tea — Cooled to room temperature
- 1 teaspoon Fresh lemon juice
Earl Grey Milk
| 0.5 cup | Whole milk | Plus 2 tablespoons extra for evaporation loss |
| 3 bags | Earl Grey tea bags | Or 1.5 tbsp loose leaf Earl Grey |
Loaf Batter
| 1.75 cups | All-purpose flour | Spoon and leveled |
| 1.5 teaspoons | Baking powder | |
| 0.5 teaspoon | Salt | |
| 2 tablespoons | Poppy seeds | |
| 1 teaspoon | Loose leaf Earl Grey tea | Finely ground or crushed in a mortar |
| 0.5 cup | Unsalted butter | Softened to room temperature |
| 1 cup | Granulated sugar | |
| 2 tablespoons | Lemon zest | From about 2 large lemons |
| 3 whole | Large eggs | Room temperature |
| 1 teaspoon | Vanilla extract | |
| 3 tablespoons | Fresh lemon juice |
Earl Grey Glaze
| 1 cup | Powdered sugar | Sifted |
| 2 tablespoons | Strong brewed Earl Grey tea | Cooled to room temperature |
| 1 teaspoon | Fresh lemon juice |
Instructions
-
In a small saucepan, heat the milk until just simmering. Remove from heat, add the 3 Earl Grey tea bags, and cover. Let steep for 15 minutes. Squeeze the tea bags well to extract all flavor and discard. Measure out exactly 1/2 cup of the infused milk. Let cool to room temperature.
~15 minIf you have less than 1/2 cup after steeping, add a splash of regular milk to reach the line. -
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
~10 min -
In a medium bowl, whisk together the flour, baking powder, salt, poppy seeds, and finely ground loose Earl Grey tea leaves. Set aside.
~5 min -
In a large bowl or stand mixer, combine the granulated sugar and lemon zest. Rub them together with your fingers until the sugar is fragrant and lightly yellow. Add the softened butter and beat on medium-high speed until light and fluffy, about 3-4 minutes.
~5 minRubbing the zest into the sugar releases the lemon oils for a deeper flavor. -
Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl. Beat in the vanilla extract.
~3 min -
Combine the cooled Earl Grey infused milk and the fresh lemon juice (it will curdle slightly like buttermilk; this is fine). With the mixer on low, add the dry ingredients in three parts, alternating with the milk mixture in two parts, beginning and ending with the dry ingredients. Mix just until combined.
~3 minDo not overmix, or the cake will become tough. -
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
~55 minIf the loaf is browning too quickly, tent it with aluminum foil around the 35-minute mark. -
Let the loaf cool in the pan for 15 minutes, then use the parchment overhang to carefully lift it onto a wire rack to cool completely.
~15 min -
While the loaf is cooling, whisk together the powdered sugar, strongly brewed Earl Grey tea, and lemon juice until smooth. The glaze should be thick but pourable.
~5 minAdjust consistency with more powdered sugar if too thin, or more tea if too thick. -
Once the loaf is completely cool, pour the glaze over the top, letting it drip down the sides. Let the glaze set for about 20 minutes before slicing and serving.
~20 min
Tips & Storage
- Ensure all dairy and eggs are at room temperature to create a smooth, emulsified batter, which guarantees a moist crumb.
- For an even stronger Earl Grey flavor, let the milk steep overnight in the fridge before making the batter.
- Grinding the dry tea leaves very finely prevents an unpleasant gritty texture in the baked cake.
- Storage: Store the glazed loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Unglazed slices can be frozen for up to 3 months; thaw overnight at room temperature before glazing.