There are many versions of the story behind how Earl Grey Tea came to be. Who originated it, which combination is the true Earl Grey mix. Did Lord Grey bring it back from China, did Lord Grey ever even go to China..? After much consideration (at least 5 minutes) and one Wikipedia adventure I’ve come to a couple of conclusions; 1) Great taste is all that matters, 2) Nobody cares where it originated from.
On that note, enjoy!
Earl Grey Cake
- 2 Cups Sugar
- 2 2/3 Cups Flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 3/4 c vegetable oil
- 2 whole eggs
- 6 bags Earl Grey tea
- 4 to steep and 2 to put in loose tea grounds into the batter
- 2 cups whole milk
Honey Lemon Frosting
- 1 lb butter softened
- 5-6 cups powdered (confectioner’s) sugar
- 2 tbsp honey
- 3 tbsp lemon juice
- zest from 1 lemon
- Warm the milk to just under a simmer in a small saucepan or in the microwave and steep 4 of the tea bags for at least 10 minutes before removing. Set the milk aside (or in the refrigerator) to cool a bit.
- Preheat your oven to 325 F, line 2 dozen cupcake pans or grease and flour 3 6 in cake pans
- Combine the dry ingredients (including 2 bags of the loose tea grounds) in a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment.
- Whisk together the wet ingredients in a smaller mixing bowl.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Use a small cookie scoop to portion the batter into the prepared cupcake pans. Bake for about 15 minutes until the cupcakes centers just spring back when lightly touched. If you are baking full cake layers bake for 20-25 minutes.
- Move the cupcakes or cakes from their pan to cool.
- Make the frosting by beating the softened butter and lemon zest on medium speed until light and fluffy. Add 5-6 cups of the powdered sugar 1 cup at a time. Add in the honey and lemon juice, then add additional powdered sugar if needed, 2 tbsp at a time, until desired consistency is reached.
- Pipe the frosting onto the cupcakes and enjoy!
Photo taken by Cara at Catcher in the Rye Photography