Earl Grey Yoghurt Cake Recipe
A tea cake that's true to its name, it harnesses the power of citrusy Earl Grey tea for its distinct flavour.
- 1 cup vegetable oil, plus more for pan
- 2 cups (250 g) all-purpose flour
- 1 tsp. Morton kosher salt
- ½ tsp. baking powder
- ½ tsp. baking soda
- 2 large eggs
- 1¼ cups (250 g) granulated sugar
- 1 cup plain whole-milk yogurt
- 3 Tbsp. loose-leaf Earl Grey Tea or ¼ cup tea from bags
- 2 tsp. vanilla extract
- 1 Tbsp. raw or granulated sugar
Preheat oven to 160°. Lightly coat a loaf tin with vegetable oil and line with parchment paper, leaving overhang on long sides.
Whisk 2 cups (250 g) all-purpose flour, 1 tsp. salt, ½ tsp. baking powder, and ½ tsp. baking soda in a medium bowl to combine.
Vigorously whisk 2 large eggs and 1¼ cups (250 g) granulated sugar in a large bowl for 1 minute. The mixture should be pale yellow and frothy. Whisk in 1 cup plain whole-milk yogurt, 3 Tbsp. loose-leaf Earl Grey Tea (or ¼ cup tea from bags), and 2 tsp. vanilla extract.
Gradually stream in 1 cup 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 surface to eliminate any air bubbles.
Sprinkle evenly with 1 Tbsp. raw or granulated sugar. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.
Let cool for 15 minutes in pan, then run a butter knife or spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or room temperature (or even better, toast slices and slather them with butter!).