Earl Grey Yogurt Cake
This Earl Grey Yogurt Cake is like cozying up to a warm mug of tea and a good book, but it’s a cake! It’s sweet with subtle notes of tea, and may be made with any tea you like (loose leaf or bagged, see notes below).
I used English Breakfast the first time I made this Earl Grey Yogurt Cake and it was delicious. I also had a power outage mid-baking and yet the Earl Grey Yogurt Cake prevailed – a seriously fool-proof (err… power outage proof) cake recipe!
Thank you to Molly Baz and Basically by bon appétit for a solid cake recipe that’s appropriate for both breakfast and dessert (my kind of recipe).
Servings
8-10
Ready In:
1 Hour 30 Minutes
Good For:
Breakfast, Dessert
Earl Grey Yogurt Cake Ingredients
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1 cup vegetable oil, plus more for pan
-
2 cups (250 g) all-purpose flour
-
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
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½ tsp. baking powder
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½ tsp. baking soda
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2 large eggs
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1¼ cups (250 g) granulated sugar
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1 cup plain whole-milk yogurt (I use Greek yogurt)
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3 Tbsp. loose-leaf Earl Grey tea or ¼ cup tea from bags (see cook’s note)
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2 tsp. vanilla extract
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1 Tbsp. raw or granulated sugar
Cook’s note:
Any tea will work in this Earl Grey Yogurt Cake recipe so play around with your favorite varieties.
Loose leaf tea is much more fragrant and flavorful than tea bags, so you can use less of it.
If using tea bags (which is what I used), simply snip them open and empty them into a 1/4 cup measuring scoop. I used 8 for reference.
Step by Step Instructions
Step 1
Preheat oven to 325°. Lightly coat a 9×5″ or 8½x4½” loaf pan with vegetable oil and line with parchment paper, leaving overhang on long sides. (If you do not have parchment paper, don’t fret. I have found that it isn’t necessary and the cake comes out perfectly without it).
Step 2
Whisk 2 cups (250 g) all-purpose flour, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. baking powder, and ½ tsp. baking soda in a medium bowl to combine.
Step 3
Vigorously whisk 2 large eggs and 1¼ cups (250 g) granulated sugar in a large bowl 1 minute (seriously, time it!); mixture should be pale yellow and frothy. Whisk in 1 cup plain whole-milk yogurt, 3 Tbsp. loose-leaf Earl Grey tea (or ¼ cup tea from bags), and 2 tsp. vanilla extract.
Step 4
Gradually stream in 1 cup vegetable oil, whisking constantly until incorporated. (Place a kitchen towel under your bowl to stabilize it so that you have two free hands.) Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top.
Step 5
Sprinkle evenly with 1 Tbsp. raw or granulated sugar. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.
Step 6
Let cool 15 minutes in pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or room temperature (or even better, toast slices and slather them with butter!).
Want more easy cake recipes like this Earl Grey Yogurt Cake? Me too. Try my Lemon Olive Oil Cake!
Earl Grey Yogurt Cake
Ingredients
- 1 cup Vegetable Oil, plus more for pan (Olive Oil also works great here)
- 2 cups All-Purpose Flour
- 1 1/2 tsp Diamond Crystal or 1 tsp Morton Kosher Salt
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 Large Eggs
- 1 1/4 cups Granulated Sugar
- 1 cup Plain Whole-Milk Yogurt (I use Greek Yogurt)
- 3 tbsp Loose-Leaf Earl Grey Tea or 1/4 cup tea from bags (See Cook's Note)
- 2 tsp Vanilla Extract
- 1 tbsp Raw or Granulated Sugar
Instructions
- Preheat oven to 325°. Lightly coat a 9x5" or 8½x4½" loaf pan with vegetable oil and line with parchment paper, leaving overhang on long sides. (If you do not have parchment paper, don't fret. I have found that it isn't necessary and the cake comes out perfectly without it).
- Whisk 2 cups (250 g) all-purpose flour, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. baking powder, and ½ tsp. baking soda in a medium bowl to combine.
- Vigorously whisk 2 large eggs and 1¼ cups (250 g) granulated sugar in a large bowl 1 minute (seriously, time it!); mixture should be pale yellow and frothy. Whisk in 1 cup plain whole-milk yogurt, 3 Tbsp. loose-leaf Earl Grey tea (or ¼ cup tea from bags), and 2 tsp. vanilla extract.
- Gradually stream in 1 cup vegetable oil, whisking constantly until incorporated. (Place a kitchen towel under your bowl to stabilize it so that you have two free hands.) Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top.
- Sprinkle evenly with 1 Tbsp. raw or granulated sugar. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.
- Let cool 15 minutes in pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or room temperature (or even better, toast slices and slather them with butter!).
