- 2 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
- 1 cup (240g) Greek yogurt or sour cream, light is fine
- 3/4 cup (180 ml) vegetable or canola oil
- 1-1/2 cups (250g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- contents of 3 Earl Grey Tea bags, grind if not already a fine powder
- Zest from one regular or blood orange (optional)
Optional orange/blood orange glaze
- 1-3/4 cups (175g) powdered/confectioner's sugar
- 2 Tablespoons (30ml) fresh orange/blood orange juice
- 1 Tablespoon Greek yogurt or sour cream
Earl Grey cake batter
Heat oven 350°F (175°C). Grease or spray with cooking spray a standard loaf pan (around 9x5 inches or 23x14cm). Line the pan with parchment, with paper hanging over the long sides to form a sling for easy removal.
In your stand mixer, fitted with SideSwipe or your whisk attachment, beat on medium to medium-high speed the eggs, sugar and vanilla extract and until pale and frothy.
Add yogurt and oil and mix on medium speed until fully combined.
Sift into a separate bowl or your mixer's bowl the flour, baking powder, baking soda and fine salt. Then add the ground Earl Grey tea leaves.
On your mixer's lowest speed, mix until the batter begins to come together and stop. Remove your bowl from the mixer and using a silicone spatula or spoon, gently fold the mixture until most of the flour streaks are gone and the batter seems homogenous. This technique preserves some of the aeration you achieved and keeps the cake light and fluffy.
Pour batter into the prepared pan and bake on the middle shelf for 45-50 minutes until golden brown. If the cake is browning too quickly then cover in aluminium foil and continue to bake.The cake is done when it cake springs back from a light touch in the center or a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 10-15 minutes, then remove from the pan to cool completely before dusting with powdered sugar, glazing or serving.
Orange glaze, optional
In a small bowl, whisk together powdered sugar and orange juice until smooth. Add Greek yogurt and whisk until combined. If the glaze is too runny, then add more powdered sugar a little at a time and mix until desired consistency is reached.
Pour glaze over cooled cake and allow to set for 10-15 minutes. Slice and serve.