Wednesday, 17 June 2015

earl grey and lemon loaf: cake swap with xameliax.


Today's recipe is brought to you from my lovely blogging friend Amelia, who is a fellow foodie and afternoon tea extraordinaire. How gorgeous does her Earl Grey and lemon cake recipe look? With further ado, I'll pass over to the lady herself...

Hey guys! I'm Amelia from the lifestyle and food blog xameliax.com and YouTube channel xameliax! I love in the middle of England and have an insatiable passion for food and drink, cooking and baking my way through my own kitchen and eating out at a myriad of restaurants across the country. I love mixing new and exciting cocktails and tasting fab wine and I review all sorts of eateries from purse friendly pub grub to Michelin star establishments. 



Like Emily I love a big mug of Earl Grey tea (although I take mine black with a slice of lemon!) and as i've always wanted to give tea loaf a go I thought this would be a brilliant opportunity to get creative! This cake is perfect for whipping up if you have guest coming round for a quick cuppa and will keep in a tin for up to a week or even in your freezer for up to three months so you always have some homemade cake to put out when mum pops round unannounced! 

Shopping list.
(Adapted from a much loved Twinings recipe)
♥ 115g unsalted butter
♥ 170g caster sugar
♥ 180g plain flour
♥ 30g cornflour
♥ 1/4 tsp salt
♥ 1 1/2 tbsp baking powder
♥ 3 eggs
♥ 1 tbsp vanilla extract
♥ 240ml milk
♥ 6 Earl Grey tea bags

For the lemon syrup
♥ 85g caster sugar
♥ Juice of two lemons

Optional icing 
♥ Icing sugar
♥ Lemon juice



Step one. Preheat your oven to 170oC and grease you loaf tin

Step two. Beat butter, sugar and vanilla in a bowl and rip and tip in two bags of earl grey tea!

Step three. Beat in the eggs one at a time

Step four. Sieve in flour, salt, corn flour and baking powder to the butter mix

Step five. Heat the milk and rest of the teabags (emptied) on the stove until the milk changes colour. Leave to steep for a few minutes before straining off the leaves.

Step six. Mix in the tea milk with your cake mixture and pour into the loaf tin

Step seven. Bake for 45 minutes or until a toothpick comes out clean

Step eight. While your cake is still warm dissolve your remaining caster sugar in lemon juice over a gentle heat

Step nine. Poke numerous holes in the warm cake and pour your syrup over the loaf to let the syrup soak in

Step ten. Mix lemon juice with icing sugar to make a lemon icing to drizzle over the top if you fancy something a little sweeter

I hope you enjoy my recipe! Don't forget to tweet me a picture @xameliax if you give it a go and come take a look at some of my other cake recipes on my blog!


I don't know about you but I need some tea and cake right now. Don't you? Have you ever tried baking with Earl Grey? Or have a go-to baking recipe that you can freeze for emergency cake? 

Head over to Amelia's blog to see the Stem Ginger Shortbread recipe I cooked up for her...

1 comment:

  1. Yum Yum Yum Yum.. this looks lovely! I am also a big fan of a cuppa and Earl Grey is a real fave of mine. This is a lovely post and I'll definitely try this recipe!

    ReplyDelete