Photo of Earl Grey Tea Cake by WW

Earl Grey Tea Cake

Points® value
Total Time
40 min
15 min
25 min
This not-too-sweet, simple cake is flavored with fragrant, bergamot-infused earl grey tea leaves blended right into the batter, as well as bright lemon zest and floral honey. If you don’t have a round cake pan, you can use a square one instead. Serve it as an after dinner dessert, a cake for brunch alongside fruit salad, or a sweet anytime snack.


Cooking spray

3 spray(s)

Olive oil

¼ cup(s)

Packed light brown sugar

¼ cup(s)


¼ cup(s)


3 large

Plain fat free Greek yogurt

½ cup(s)

Unsweetened applesauce

½ cup(s)

1% low-fat milk

¼ cup(s)

Vanilla extract

1 tsp(s)

Lemon zest

1 tsp(s)

Earl grey tea

¼ cup(s), 3 tbsp, from 6 tea bags

Whole wheat pastry flour

1¾ cup(s)

Baking powder

¾ tsp(s)

Table salt

½ tsp(s)

Confectioners' sugar

1 tsp(s)


  1. Preheat oven to 350°F and coat a round 9-inch round cake pan with cooking spray.
  2. In a large bowl, beat the olive oil, light brown sugar, honey, eggs, yogurt, applesauce, milk, vanilla, and lemon zest until completely combined, 1 to 2 minutes. Stir in the tea leaves just to combine.
  3. In a small bowl, whisk the whole wheat pastry flour, baking soda, baking powder, and salt. Fold the dry ingredients gently into the wet ingredients just until combined.
  4. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool completely in the pan on a wire rack before removing. Cut into 9 slices and serve with confectioner’s sugar sifted on top.
  5. Per serving: 1 slice