Elevate your afternoon tea with an Earl Grey yogurt cake loaf recipe that’s fragrant, moist, and delightfully tender. This loaf blends the citrusy aroma of Earl Grey tea with the rich texture of yogurt and the wholesome quality of Gideon Milling’s stone‑ground cake wheat flour.
The batter comes together effortlessly. Start by whisking eggs and sugar until light and frothy. Then, blend in yogurt, the fragrant Earl Grey leaves, and vanilla. As you slowly stream in oil and fold in dry ingredients, the batter takes on a smooth, silky texture that promises a soft crumb with every slice.
Baking at a moderate temperature allows the cake to rise gently, creating a tender interior and golden crust. A simple sprinkle of sugar on top yields a subtle crunch that contrasts beautifully with the spongy center. This loaf is incredibly versatile—it pairs perfectly with a cup of tea, makes a welcoming brunch treat, or tastes divine toasted and buttered for breakfast.
Using stone‑ground cake wheat flour gives this classic a distinct edge. It adds natural wheat flavor and a delicate crumb that standard flours can’t match. Plus, it supports local agriculture and sustainable milling—so every bite connects you to conscious baking and community values.
For an alternate perspective and extra flavor insights, check out this Bon Appétit Earl Grey Yogurt Cake recipe, which inspired our version with its citrus-forward tea infusion and moist loaf texture. The approach beautifully highlights how a few simple ingredients can make a memorable and elegant cake.
Delight in every fragrant slice as you discover how stone‑ground flour elevates this timeless, tea‑infused loaf into something truly special.
Ingredients
- 1 cup vegetable oil, plus more for pan
- 2 cups Gideon Milling Cake Wheat Flour
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 1 1/4 cups granulated sugar, plus 1 tbsp for topping
- 1 cup plain full cream yoghurt
- 3 tbsp loose-leaf Earl Grey tea or 1/4 cup tea from bags
- 2 tsp vanilla extract
Method
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Preheat oven to 160°C. Lightly coat a 20×12 cm loaf pan with vegetable oil and line with parchment paper, leaving an overhang on long sides.
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Whisk all-purpose flour, kosher salt, baking powder, and baking soda in a medium bowl to combine.
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Vigorously whisk eggs and 1 1/4 cups granulated sugar in a large bowl for 1 minute. The mixture should be pale yellow and frothy. Whisk in yoghurt, Earl Grey tea, and vanilla extract.
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Gradually stream in vegetable oil, whisking constantly until incorporated. (Place a kitchen towel under your bowl to stabilize it so that you have two free hands.) Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top. Gently tap pan against a surface to eliminate any air bubbles.
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Sprinkle evenly with 1 tbsp granulated sugar. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.
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Let it cool for 15 minutes in the pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or at room temperature (or even better, toast slices and slather them with butter).
- To freeze the cake loaf for future use: Let loaf cool and freeze in a container of choice for up to a month.
Image and recipe (adapted) by Molly Baz.
