Tea and cake is a classic combination. Cake made with tea? Well, that’s like teatime inception right there! This yogurt cake is infused with Earl Grey which has a distinct citrusy flavor thanks to bergamot oil. The yogurt keeps the cake moist, and, naturally, it goes perfectly with a cup of tea. Here’s how to make it.
- 1 cup vegetable oil, plus more for the pan
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 large eggs
- 1¼ cups granulated sugar
- 1 cup plain whole-milk yogurt
- 3 tablespoons loose-leaf Earl Grey tea/¼ cup tea from bags
- 2 teaspoons vanilla extract
- 1 tablespoon raw or granulated sugar
- Preheat the oven to 325°F. Lightly coat a loaf pan with vegetable oil and line with parchment paper, leaving it to hang over the sides.
- Whisk the flour, salt, baking powder, and baking soda in a medium bowl.
- Vigorously whisk the eggs and 1¼ cups of sugar in a large bowl for 1 minute until pale yellow and frothy. Then, whisk in the yogurt, tea, and vanilla.
- Gradually stream in 1 cup of vegetable oil, whisking constantly until incorporated. Add in the dry ingredients and whisk to combine. Scrape the batter into the prepared pan and smooth the top. Gently tap the pan against a surface to eliminate any air bubbles.
- Sprinkle evenly with sugar and place in the oven. Bake cake for 1 hour or until a skewer or toothpick comes out clean when inserted into the center.
- Let the cake cool for 15 minutes in the pan, then run a butter knife or offset spatula between the cake and pan to release it. Lift it out using the overhanging parchment and transfer it to a wire rack. Serve warm or at room temperature.