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Earl Grey Tea Cake with Easy Honey Glaze

Earl Grey tea cake - featured image
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A tender, aromatic loaf cake infused with Earl Grey tea and finished with a glossy honey glaze and edible flowers. Perfect for spring brunches, afternoon tea, or any special occasion.

Ingredients

Scale
  • 1 cup whole milk (dairy-free works too)
  • 3 Earl Grey tea bags or 3 tsp loose-leaf Earl Grey
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • Optional: 1 tsp lemon zest
  • For the Honey Glaze:
  • 1 cup powdered sugar, sifted
  • 2 tbsp honey
  • 2–3 tbsp milk or cream
  • Pinch of salt
  • For Decorating:
  • Edible flowers (pansies, violas, calendula, food safe)
  • Optional: Extra lemon zest or thin lemon slices

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
  2. In a small saucepan, heat 1 cup milk until steaming but not boiling. Remove from heat, add Earl Grey tea bags, cover, and steep for 10 minutes. Squeeze out tea bags and let milk cool to room temperature.
  3. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Whisk to combine.
  4. In a large bowl, beat softened butter and sugar until light and fluffy, about 2-3 minutes.
  5. Add eggs one at a time, beating well after each. Mix in vanilla extract and optional lemon zest.
  6. With mixer on low, add dry ingredients in three batches, alternating with cooled tea-infused milk (start and end with dry). Mix until just combined.
  7. Pour batter into prepared pan and smooth the top. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let cake cool in pan for 10 minutes, then lift out and cool completely on a wire rack.
  9. For the glaze: In a small bowl, whisk powdered sugar, honey, 2 tbsp milk or cream, and a pinch of salt until smooth. Adjust consistency with more milk or sugar as needed.
  10. Pour glaze over cooled cake, letting it drip down the sides. Decorate immediately with edible flowers and optional lemon zest.
  11. Let glaze set for 15-20 minutes before slicing and serving.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. Vegan options: oat/almond milk, vegan butter, flax eggs, and agave syrup for glaze. Steep tea in hot (not boiling) milk for best flavor. Cake is even better the next day. Store airtight at room temp for 3 days or freeze slices for up to 2 months.

Nutrition

Keywords: Earl Grey tea cake, honey glaze, spring dessert, tea loaf, brunch, edible flowers, easy cake, pound cake, floral cake, Mother's Day

Find it online: https://bitefuljoy.com/earl-grey-tea-cake-recipe-easy-honey-glaze-perfect-for-spring/