- 220g butter (room temperature)
- 220g caster sugar
- 220g self-raising flour
- 5 eggs
- 1 teaspoon vanilla essence
- 1.5 Tbsp Earl grey tea or 3 bags of earl grey tea
- 100 ml hot water
- 1/4 cup fresh milk
- Zest of 1 lemon
- Steep earl grey tea into 100 ml of hot water and set aside.
- Grease and line a 9 inch round pan or an 8×8 square baking pan with baking paper.
- Using an electric mixer, whisk sugar and eggs till pale yellow and creamy. Set aside.
- In another bowl, cream butter, lemon zest and flour till white and fluffy.
- Fold in the egg mixture to the butter+flour batter.
- Strain the earl grey tea and add about 4 tbsp of the tea concentrate to the cake batter. Add more if you prefer a more concentrated flavour.
- Finally, mix in the milk and vanilla.
- Pour cake into prepared pan and bake for about 50 – 60 minutes or until a skewer inserted into the center comes out clean.
- Once done, let it stand in pan for 10-15 minutes and then turn out onto a wire rack to cool.
