Earl Grey Yogurt Cake

This recipe caught my eye when BA shared it in February because I was really curious how it would taste to put actual tea leaves in a cake. Fun fact, it’s amazing. It truly tastes like the cake has been infused or soaked with tea even though the leaves never get steeped in water.

Molly Baz’s Earl Grey Yogurt Cake via BA/Basically.

While I normally include things I did differently or opted out of in the recipes I share here, baking is a different story. It’s so much more technical that I generally don’t take liberties. Also, in a lot of cases, the recipes are good as is and I don’t feel a need to add my flair.

The one thing you could do is try a different kind of loose leaf tea - I will say, loose leaf does work better than bagged. The first time I made this, I used bagged tea and it wasn’t as good as the originally intended rendition because the leaves were too fine and lacked the deep flavor. Also, I don’t measure the raw sugar sprinkled on top before baking because I like to add a lot/enough to ensure it’s covered.

Why you should make this: It’s easy and requires no special equipment. It produces a beautiful, fluffy texture and a truly unique taste. It’s not too sweet and doesn’t make too much - love a loaf cake for this reason. Great for breakfast or an afternoon snack.

Funnily enough, the first time I made this was in early March. I baked it and took it into the office to share with my team as a fun Monday treat. This ended up being the last week we were all in the office together ahead of NY shutting down from the pandemic. It was well-received and I’ve been wanting to make it again. The best thing about loaf cakes is you don’t need an excuse to whip one up.