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Earl Grey & lemon drizzle loaf recipe

What you need

For Cake: 

  • 150g plain flour
  • 3 tsp baking powder
  • 190g caster sugar
  • zest of 2 lemons
  • 2 eggs, separated
  • 0.5 tsp vanilla essence
  • 60ml sunflower oil
  • 150g buttermilk
  • 20g earl grey
  • 0.25 tsp bicarbonate of soda

For Syrup:

  • Used tea leaves from buttermilk
  • 30g lemon juice
  • 70g water
  • 50g caster sugar

For Glaze/Topping:

  • 150g icing sugar
  • 5 tbsp strongly brewed earl grey, chilled
  • 1 tsp vanilla
  • dried blue cornflower & lemon zest on top (optional)


  • Pre-heat oven to 170c, grease & line loaf tin.
  • Gently heat the buttermilk and the tea leaves together on medium heat, bring to simmer then leave to cool for about an hour.
  • Strain the buttermilk into a separate container but don't chuck out the tea leaves just yet.
  • Separate the eggs, put the yolks in a bowl with the buttermilk, oil & vanilla and whisk until incorporated.
  • In a separate bowl whisk the egg whites to stiff peaks.
  • Weigh your dry ingredients together then whisk slowly in with the buttermilk mix until thick & smooth.
  • Fold your egg whites into the mix until all mixed through.
  • Pour in loaf tin and bake for 30-40mins (depending on oven) or until cake skewers clear.
  • While the loaf is baking, make the earl grey syrup. Measure out the caster sugar, used earl grey leaves, water & lemon juice into a pan. Heat on medium temperature just until the sugar has dissolved and liquid begins to bubble up. Take off heat and leave to cool.
  • When cake is done, leave it for 15mins before pricking top all over over with a fork and drizzling over earl grey syrup.
  • Leave to cool down completely in the tin. Then take out and put on cooling rack over a piece of baking parchment/tray.
  • For the topping add the earl grey tea into a mixing bowl with the vanilla. Bit by bit whisk in the icing sugar, this method should stop it being lumpy, whisk until smooth.
  • Drizzle icing all over top of cake and let it drip down the sides.
  • While its still wet cover with edible flowers/ lemon zest. Leave dry out for an hour or so before cutting.


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