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Earl Grey Tea Cake

Earl Grey Tea Cake

6
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
12
Difficulty
Easy
This not-too-sweet cake is flavored with fragrant, bergamot-infused Earl Grey tea leaves—blended right into the batter—as well as floral lemon zest and honey. If you don’t have a round cake pan, you can use a square one instead.

Ingredients

Cooking spray

4 spray(s)

Olive oil

¼ cup(s)

Packed light brown sugar

¼ cup(s)

Honey

¼ cup(s)

Egg

3 item(s), 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

Lemon zest

1 tsp

Earl grey tea

¼ cup(s), 3 tbsp, from 6 tea bags

Whole wheat pastry flour

1¾ cup(s)

Baking soda

1 tsp

Baking powder

¾ tsp

Kosher salt

½ tsp

Powdered sugar (confectioner's)

1 tsp

Instructions

  1. Preheat the oven to 350°F. Coat a 9-inch round cake pan with cooking spray.
  2. Using an electric mixer, in a large bowl, beat the olive oil, brown sugar, honey, eggs, yogurt, applesauce, milk, vanilla, and lemon zest until completely combined, 1 to 2 minutes. Stir in the tea leaves.
  3. In a small bowl, whisk the flour, baking soda, baking powder, and salt. Using a spatula, fold the flour gently into the egg mixture until just combined. Transfer the batter to the prepared pan.
  4. Bake the cake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack. Let the cake cool completely in the pan. Remove the cake from the pan. Using a fine-mesh sieve, sift the powdered sugar on top.
  5. Serving size: 1/12 of cake

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