Earl Grey Teacake
Time: 45 mins-1hr
3 earl grey tea bags,
Zest of one lemon and (half juiced)
250g of butter
1.5 cups of caster sugar
1.5 cups of flour
0.25 cups of milk
Icing sugar to serve & a sprinkle of earl grey tea leaves.
You’ll also need a mug and a kettle to begin. Along with a large cake tin, mixing bowl, wooden spoon, measuring cup, wire rack to cool the cake and a sieve.
Steep two of the tea bags in a small cup (or ramekin) for a minimum of ten minutes. If you prefer a stronger brew (or taste) steep for longer, set aside to cool.
Time to grease the cake tin and preheat the oven to 160C or 320 F.
Cream the butter and sugar together in the mixing bowl until light and fluffy. Add the lemon zest and contents of 1 dry tea bag, (you might want to reserve a teaspoon to sprinkle on the cake later on.) Add the flour and baking powder too.