There’s a certain charm in the delicate dance of Earl Grey tea with zesty lemon curd. Picture this: the warm aroma of steeped tea envelops your kitchen while a soft cake bakes away in the oven. This Earl Grey Cake with Lemon Curd is not just a dessert; it’s an experience that awakens the senses and sparks joy on any occasion.
After one particularly rainy afternoon, I found myself dreaming of a cake that could capture both comfort and sophistication. The solution? A moist cake infused with the aromatic notes of Earl Grey tea paired with a luscious lemon curd that sings with brightness. It’s a creation that’s surprisingly easy, yet elegant enough to impress your most discerning guests. Perfect for a cozy afternoon tea or a celebratory dessert, this cake embodies the ease of home cooking while elevating your favorite flavors. Join me as we embark on a delicious baking adventure that promises to transform your kitchen into a haven of delightful aromas and flavors!
Why is Earl Grey Cake with Lemon Curd Special?
Unique Flavors: The combination of Earl Grey tea and zesty lemon curd creates a delightful taste sensation that tantalizes your palate.
Elevated Experience: This cake is not just a treat; it’s a sensory journey that turns any gathering into a memorable event.
Simplicity: With straightforward techniques, even novice bakers can create a stunning cake without stress.
Versatile Serving: Perfect for afternoon tea or special celebrations, it appeals to everyone from tea enthusiasts to dessert lovers.
Impressive Presentation: The layers and frosting make for a striking centerpiece that will wow your guests!
For those adventurous bakers, I encourage you to try this delightful treat today!
Earl Grey Cake with Lemon Curd Ingredients
• Get ready to create a masterpiece that’s both fragrant and zesty!
For the Cake
- 180 g milk – Use whole milk for a richer texture in your Earl Grey cake.
- 1 tablespoon loose-leaf Earl Grey tea – Opt for high-quality tea to enhance the flavor.
- 190 g all-purpose flour – This is the base for your soft and tender cake.
- 1 tablespoon loose-leaf Earl Grey tea (finely ground) – Grinding the tea releases its oils for deeper flavor.
- 1 teaspoon baking powder – Essential for that light and airy lift.
- 1/4 teaspoon baking soda – Helps to balance acidity and create a perfect crumb.
- 1/2 teaspoon salt – Enhances the sweetness of the cake.
- 85 g unsalted butter (room temperature) – Choose unsalted for better control over the cake’s flavor.
- 25 g vegetable oil or olive oil – Adds moisture and keeps the cake tender.
- 150 g granulated sugar – Sweetens the cake beautifully!
- 2 large eggs – For binding and richness.
- 1 teaspoon vanilla paste – Adds a hint of warmth and complexity to the cake.
- 1 teaspoon lemon juice – Brightens the flavor profile.
For the Lemon Curd
- 3 large egg yolks – Contributes to a creamy texture for your curd.
- 1 large whole egg – Increases richness in the lemon curd.
- 150 g granulated sugar – Sweetens the tartness from the lemons.
- 120 g fresh lemon juice – Fresh juice is vital for vibrant flavor.
- 2 tablespoons lemon zest – Enhances the citrus notes in your curd.
- 85 g unsalted butter (cold) – Keeps the curd creamy and rich.
- 1/8 teaspoon salt – Balances the sweetness in the curd.
For the Swiss Meringue Buttercream
- 3 large egg whites – Creates the airy texture essential for buttercream.
- 150 g granulated sugar – Ensures your meringue is perfectly sweet.
- 225 g unsalted butter (room temperature) – The key to achieving that luscious creaminess.
- 130 g lemon curd – Gives the buttercream a delicious citrus kick.
- 1/8 teaspoon salt – Helps to enhance all the flavors in the frosting.
Get ready to create a delightful Earl Grey Cake with Lemon Curd that will leave your loved ones asking for seconds!
How to Make Earl Grey Cake with Lemon Curd
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Preheat the oven to 350°F (180°C). Prepare two 6-inch cake pans by greasing them and lining the bottoms with parchment paper to ensure easy removal once baked.
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Simmer the milk with 1 tablespoon of loose-leaf Earl Grey tea in a small saucepan. Bring it to a gentle simmer, then turn off the heat and let it steep and cool, allowing those lovely flavors to infuse.
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Whisk together the all-purpose flour, baking powder, baking soda, finely ground Earl Grey tea, and salt in a small bowl. This dry mix will bring structure to your delicate cake.
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Beat the butter, vegetable oil, and granulated sugar in a medium bowl or stand mixer on high speed for 3-4 minutes. You’re looking for a light and creamy texture that signals the start of something fabulous.
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Add in the vanilla and eggs one by one, making sure to beat well after each addition. This step ensures the mix is well-combined and creamy, then stir in the lemon juice for a bright flavor.
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Strain the tea-infused milk to remove the leaves and measure out 120 g (1/2 cup) of the milk. This will keep your cake smooth and flavorful.
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Fold the whisked dry ingredients and the measured milk into the butter mixture. Gently combine until you see no dry spots, taking care not to overmix.
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Divide the cake batter evenly between the prepared pans. Smooth the tops with a spatula to ensure they bake evenly.
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Bake for 26-28 minutes, or until the tops of the cakes spring back when lightly pressed, and a skewer inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
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Prepare the lemon curd by whisking together the egg yolks, whole egg, and sugar in a microwave-proof bowl until fully combined. Then whisk in the lemon juice and zest for that zesty punch.
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Microwave the mixture in 40-second increments, stirring well each time, for about 3-4 minutes. That’s the time it needs to thicken enough to coat the back of a spoon.
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Incorporate cold cubed butter into the hot lemon curd mixture, stirring until it’s completely smooth. For a silky texture, strain the curd into clean jars and let it cool in the fridge.
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Create the Swiss meringue buttercream by bringing water to a simmer in a medium saucepan. In a heatproof bowl, combine egg whites and granulated sugar, whisking continuously until the mixture reaches 160°F (71°C) or the sugar fully dissolves.
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Beat the warm egg white mixture in a stand mixer until stiff peaks form and the mixture cools to room temperature, transforming into a fluffy meringue.
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Mix in the softened butter a little at a time until a smooth and cohesive buttercream is formed.
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Add the lemon curd and salt to the mixture, beating until it becomes fluffy. Switch to a paddle attachment and beat on low for an additional 10 minutes to achieve your desired consistency.
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Assemble the cake by placing one layer on a cake stand. Spread frosting over the top before drizzling 4-5 tablespoons of lemon curd.
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Layer the second cake upside down on top of the first to create a smooth top surface. Apply a thin layer of frosting and chill for 10 minutes to set.
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Finish by applying a thicker layer of frosting over the entire cake. Smooth it to your liking and display with pride!
Optional: For a little extra flair, garnish with edible flowers or candied lemon slices.
Exact quantities are listed in the recipe card below.
What to Serve with Earl Grey Cake with Lemon Curd?
Imagine hosting a delightful tea party filled with warmth and laughter. Complement your Earl Grey Cake with refreshing and vibrant pairings that awaken the senses.
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Charming Herbal Teas: The soft notes of chamomile or mint tea enhance the floral undertones of the Earl Grey, creating an inviting atmosphere.
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Strawberry Shortcake: The sweet, creamy layers of strawberry shortcake bring a delightful contrast of flavors, balancing the zesty lemon curd perfectly.
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Lemon Sorbet: This icy, refreshing treat cuts through the richness of the cake while highlighting the lemon curd’s flavor—a match made in heaven!
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Scones with Clotted Cream: A classic addition to any tea party, scones provide a comforting texture while their buttery flavor pairs beautifully with the cake’s zest.
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Sparkling Lemonade: A bubbly lemonade adds a refreshing zing that complements the Earl Grey while piquing interest with its effervescent charm.
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Chocolate-Dipped Biscotti: The richness of chocolate highlights the tea notes, and its crunchy texture contrasts nicely with the cake’s softness for a delightful experience.
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Fruity Pavlova: This airy dessert topped with fresh berries and whipped cream provides a light finish after the main cake without overwhelming the palate.
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Rose Water Iced Tea: Infuse some elegance with a floral beverage that echoes the fragrant notes of Earl Grey, delighting guests with a unique offer.
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Fresh Fruit Platter: A colorful array of seasonal fruits brightens the table and adds a refreshing element alongside the decadent dessert.
Each of these pairings not only enhances the delicious Earl Grey Cake with Lemon Curd but also creates an inviting, comforting atmosphere perfect for shared experiences and joyful moments around the table.
Expert Tips for Earl Grey Cake with Lemon Curd
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Tea Quality Matters: Choose high-quality loose-leaf Earl Grey tea to ensure a rich flavor throughout your cake.
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Avoid Overmixing: When folding in the dry ingredients and milk, mix until just combined to keep your cake tender—overmixing can lead to a dense texture.
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Measure Carefully: Ensure accuracy when measuring ingredients, particularly flour and sugar, to achieve the perfect balance of moisture and sweetness in your Earl Grey cake.
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Chill Properly: After assembling your cake, chilling it briefly helps set the frosting, making it easier to apply a smooth outer layer.
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Sifting Lemon Curd: Passing your lemon curd through a sieve before cooling removes any lumps, resulting in a silky-smooth texture that enhances your overall dessert experience.
How to Store and Freeze Earl Grey Cake with Lemon Curd
Fridge: Store any leftover Earl Grey cake in an airtight container for up to 3 days. This keeps it moist while preserving the delightful flavor of the lemon curd.
Freezer: Wrap individual slices in plastic wrap and aluminum foil for up to 3 months. Remember to thaw in the fridge overnight before enjoying again!
Reheating: To enjoy a slice warm, microwave it for 10-15 seconds. This enhances the cake’s flavor while softening the buttercream.
Lemon Curd Storage: Keep lemon curd in a sealed jar in the fridge, where it will stay fresh for about 1-2 weeks.
Make Ahead Options
These Earl Grey Cake with Lemon Curd components are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cake layers up to 24 hours in advance; simply wrap them tightly in plastic wrap once cooled to keep them moist. The lemon curd can also be made ahead and stored in the fridge for up to 3 days to allow the flavors to deepen. For the Swiss meringue buttercream, it can be prepped and stored in the refrigerator for about 2 days—just re-whip before use to restore its fluffy texture. When you’re ready to serve, assemble the cake with the frosting and lemon curd for a delightful dessert that’s just as delicious as when freshly made!
Earl Grey Cake with Lemon Curd Variations
Feel free to get creative with this delightful cake and customize it to suit your tastes!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a deliciously fluffy cake that accommodates gluten-sensitive guests.
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Decaf Option: Use decaffeinated Earl Grey tea to enjoy the same beloved flavor without any caffeine, ideal for evening indulgences.
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Citrus Twist: Incorporate a mix of citrus zests, such as orange or lime, into the lemon curd for a refreshing citrus medley that awakens the taste buds.
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Fruit Infusion: Add fresh berries like blueberries or raspberries to your batter for a burst of color and juicy flavor with every bite—simply fold them in gently before baking.
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Nutty Crunch: Stir in finely chopped pistachios or almonds into the cake batter for a delightful crunchy texture that contrasts beautifully with the cake’s softness.
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Extra Creamy Buttercream: Substitute half of the unsalted butter with cream cheese in the buttercream for a tangy yet rich frosting that pairs beautifully with the citrus flavors.
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Spiced Variation: Add a pinch of ground cardamom or cinnamon to the cake batter to create an aromatic twist that elevates the classic flavors of Earl Grey and lemon.
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Layered Alternatives: Instead of traditional frosting, assemble the cake with layers of whipped cream and fresh lemon slices for a lighter, fresher option that screams summer!
Earl Grey Cake with Lemon Curd Recipe FAQs
What type of Earl Grey tea should I use?
Absolutely! For the best flavor, I recommend using high-quality loose-leaf Earl Grey tea. This ensures that the aromatic notes of bergamot are more pronounced, making your cake truly special.
How long can I store the Earl Grey Cake with Lemon Curd?
You can keep any leftover cake in an airtight container in the fridge for up to 3 days. This method ensures the cake stays moist while keeping the zesty flavor of the lemon curd intact.
Can I freeze this cake?
Very! You can freeze individual slices of the Earl Grey cake wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. For the best results, thaw them overnight in the fridge before serving.
How can I keep my lemon curd fresh?
Store the lemon curd in a sealed jar in the fridge, where it will stay fresh for about 1-2 weeks. Make sure to use a clean spoon each time to avoid contamination!
What if my Swiss meringue buttercream is too runny?
If your buttercream is too runny, it might be due to the butter being too soft. You can fix this by chilling the buttercream in the fridge for 10–15 minutes, then re-whipping it until it firms up.
Is there a way to adjust this recipe for allergies?
Certainly! For a dairy-free option, substitute the unsalted butter and milk with plant-based alternatives like coconut oil and almond or oat milk. You can also replace eggs with flaxseed meal mixed with water or commercial egg replacers if avoiding eggs entirely.
Enjoy the baking process and savor these delightful flavors in every bite!
Earl Grey Cake with Lemon Curd Delight
Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C) and prepare two 6-inch cake pans with parchment paper.
- Simmer the milk with 1 tablespoon of loose-leaf Earl Grey tea, steep and cool.
- Whisk the all-purpose flour, baking powder, baking soda, finely ground Earl Grey tea, and salt.
- Beat the butter, vegetable oil, and sugar for 3-4 minutes until light and creamy.
- Add the vanilla and eggs one by one, then stir in lemon juice.
- Strain the tea-infused milk, measure out 120g, and fold into the butter mixture.
- Divide batter between prepared pans and smooth the tops.
- Bake for 26-28 minutes until tops spring back and a skewer comes out clean.
- Cool cakes for 10 minutes before transferring to a wire rack.
- Whisk egg yolks, whole egg, and sugar in a microwave-proof bowl.
- Whisk in lemon juice and zest, then microwave in 40-second increments, stirring each time.
- Incorporate cold butter into the hot lemon curd until smooth, then strain and cool.
- Bring water to a simmer, combine egg whites and sugar in a heatproof bowl.
- Whisk continuously until the mixture reaches 160°F.
- Beat until stiff peaks form and cool to room temperature.
- Mix in the softened butter gradually until smooth, then add lemon curd and salt.
- Continue beating on low for 10 minutes for desired consistency.
- Place the first cake layer on a stand, frost, and drizzle with lemon curd.
- Layer the second cake upside down, frost and chill for 10 minutes.
- Apply a thicker layer of frosting and smooth it out for a finished look.