Earl Grey Infused Lemon Drizzle Cake

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons Earl Grey tea leaves, ground
• 1 cup whole milk, infused with Earl Grey tea
• 1 tablespoon lemon zest, finely grated

• 3 cup powdered sugar, sifted
• 2 tablespoons lemon juice, freshly squeezed

Method

1. 01
   Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. 02
   In a small saucepan, heat the milk until just below boiling point. Add the Earl Grey tea leaves, cover, and let steep for 10 minutes. Strain the milk to remove the tea leaves and set aside.
3. 03
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 04
   Add the eggs one at a time to the butter mixture, beating well after each addition.
5. 05
   Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the infused milk. Mix until just combined.
6. 06
   Fold in the lemon zest, ensuring it is evenly distributed throughout the batter.
7. 07
   Pour the batter into the prepared cake pan. Smooth the top with a spatula and bake for 30-35 minutes or until a skewer inserted into the center comes out clean.
8. 08
   While the cake is baking, prepare the lemon drizzle by mixing the powdered sugar and lemon juice in a small bowl until smooth.
9. 09
   Once the cake is done, allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
10. 10
    Drizzle the lemon glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set before serving.