Meyer Lemon and Earl Grey Tea Cake Recipe

A sweet, tender tea cake fits any time of day — breakfast, afternoon tea, or a simple dessert. This Meyer Lemon Earl Grey tea cake combines fragrant Earl Grey tea and bright Meyer lemon for a loaf that feels cozy and refined. The cake bakes up moist and light, then is finished with a glossy Meyer lemon glaze that adds a lively citrus note without overpowering the delicate bergamot flavor from the tea.

Baked until golden and drizzled with a simple lemon glaze, this loaf is effortless to make and pairs perfectly with a cup of Earl Grey. The recipe relies on steeped tea to gently infuse the milk with bergamot notes and on fresh Meyer lemon zest to lift the flavor with a fragrant, sweet citrus brightness.

The Best Meyer Lemon Earl Grey Tea Cake

Baking pan – Use a 9 x 5-inch loaf pan coated with nonstick spray or lined with parchment. A light-colored metal pan works well because it conducts heat evenly; it’s a reliable choice for loaf cakes and quick breads.

Earl Grey infusion – Combine the milk and loose-leaf Earl Grey tea in a small saucepan and warm over medium heat until just hot. Remove from heat and let the tea steep in the milk for about 15 minutes, then strain through a fine mesh strainer, pressing on the leaves to extract flavor. Stir in the yogurt to add tenderness and moisture to the crumb.

Lemon sugar – For a vibrant citrus aroma, pulse the granulated sugar together with Meyer lemon zest in a food processor or rub the zest into the sugar by hand until the sugar is fragrant and the zest is finely incorporated. This step distributes lemon oil throughout the cake for a brighter flavor.

Make the cake – Cream butter and the lemon-scented sugar until light and fluffy, then beat in the egg and vanilla. With the mixer on low, add half the dry ingredients, followed by the milk-tea mixture, then the remaining dry ingredients. Mix just until combined to keep the cake tender. Pour the batter into the prepared pan and smooth the top before baking.

Bake and cool – Bake the loaf at 350°F for about 50 minutes, until the edges are golden and the center springs back to the touch. A toothpick inserted into the center should come out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely before glazing.

Lemon glaze – Whisk melted butter, a pinch of salt, Meyer lemon zest and juice, and sifted powdered sugar until smooth. Drizzle the glaze over the cooled loaf and allow it to set for a few minutes; the glaze should form a thin, shiny coating that complements the cake’s moist crumb.

Ingredients

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Instructions

1. Preheat the oven to 350°F and prepare a 9 x 5-inch loaf pan with nonstick spray or parchment. In a small saucepan, warm the milk with the loose leaf Earl Grey tea over medium heat until just hot. Remove from heat and allow to steep for 15 minutes. Strain the milk through a fine mesh strainer, pressing on the tea leaves to release flavor. Stir the yogurt into the tea-infused milk and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a food processor or by hand, combine the granulated sugar and Meyer lemon zest until the sugar is fragrant and evenly lemon-scented.
3. In a large mixing bowl, beat the butter and lemon-scented sugar at medium speed until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and add half of the dry ingredients, mixing just to combine. Add the milk-tea-yogurt mixture, then mix in the remaining dry ingredients until just combined. Avoid overmixing.
4. Pour the batter into the prepared loaf pan, smooth the top with a spatula, and tap the pan gently on the counter to release air bubbles. Bake for about 50 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan on a wire rack for 10 minutes, then remove the cake from the pan and cool completely on the rack.
5. To make the glaze, whisk together the melted butter, salt, Meyer lemon zest, lemon juice, and powdered sugar until smooth and pourable. Drizzle the glaze over the cooled cake and let it set for 10 to 20 minutes before slicing.
6. Store any leftover cake covered in the refrigerator for 2 to 3 days. Bring slices to room temperature or warm briefly before serving for best texture and flavor.

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Equipment

• 9 x 5-inch loaf pan
• Small saucepan
• Fine mesh strainer
• Mixing bowls
• Electric mixer or stand mixer
• Wire cooling rack

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Notes