Earl Grey Tea Cake
7
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
0.25 cup(s)
Packed light brown sugar
0.25 cup(s)
Honey
0.25 cup(s)
Egg(s)
3 item(s), large
Plain fat free Greek yogurt
0.5 cup(s)
Unsweetened applesauce
0.5 cup(s)
1% low fat milk
0.25 cup(s)
Vanilla extract
1 tsp
Lemon zest
1 tsp
Earl grey tea
0.25 cup(s)
Whole wheat pastry flour
1.75 cup(s)
Baking soda
1 tsp
Baking powder
0.75 tsp
Kosher salt
0.5 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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