R&E Journal // Lemon & Earl Grey Loaf Cake
Lemon & Earl Grey Loaf Cake Recipe
Today is St George’s Day, that day of the year when people celebrate the slaying of dragons, but in a slightly more polite and understated way than the way that people choose to celebrate St Patrick's Day, or Burns Night. We're proud of our Englishness though, and so wherever in the world you're from, we want to help you celebrate in the most English of ways...
And on that note, what better way to celebrate all things English than with a cake covered in an Earl Grey glaze? I mean, you could go with the classics of Scones, Crumpets or the like but why not mix things up a bit?
For those of you that keep up to date with my blog, you’ll know that I’ve just recently moved into a new flat. I’m still having teething problems with the new oven (it bakes unevenly) and the first couple of things I baked came out burnt but undercooked (on 150?!). Fortunately I managed to get these just right, which after my failed attempts with a couple of bog standard marble loaf cakes was a big relief.
Earl Grey is something I’ve only gotten in to recently, but I can safely say that it’s fast become an addiction. The floral tones work really well when it comes to baking a cake and makes it slightly easier to adapt into a recipe than a more standard English Breakfast Tea. In the case of the Lemon & Poppy Seed cake, it adds a perfect twist to a classic recipe.
For the loaf:
- 200g plain flour
- 2 tsp baking powder
- ½ tsp salt
- 4 Tbsp poppyseeds
- 240ml plain yogurt
- 200g sugar
- 3 eggs
- 2 tsp lemon zest (from about 2 lemons)
- ½ tsp vanilla
- 120ml vegetable oil
- For the Lemon Syrup:
- 120ml lemon juice, strained (from about 3 lemons)
- 100g sugar
For the Earl Grey Glaze:
- 130g icing sugar
- 2 Tbsp lemon juice, strained
- 1 tsp earl grey tea leaves (about 1 teabag or more if you really like the taste)
- Preheat your oven to 180°C(160°C fan assisted) and grease/line a 9x5 loaf pan.
- Whisk together the dry ingredients; flour, baking powder, salt and poppy seeds.
- In a larger bowl combine the yoghurt, sugar, eggs, lemon zest, vanilla and oil. Mix until the sugar has incorporated properly.
- Slow mix in the dry ingredients until the mixture is a well-mixed cake batter.
- Pour into the prepared tin and place in the center of the pre-heated oven for about 60 minutes or until a tooth pick inserted into the center comes out clean.
- Allow to cool for 10 minutes in the pan before removing and cooling on a wire rack.
- While the cake is cooling, make the syrup. Combine the lemon juice and sugar in a small pan over a medium heat and mix until dissolved. Once it has, allow to simmer for a couple more minutes while it thickens slightly before removing from the heat.
- Cover the cake with holes using a tooth pick. Using a brush spread a layer of the syrup over the cake and leave for a few minutes to soak in. Repeat this a further two times and then leave the cake to cool completely.
- Once the cake has cooled, make the glaze. Sift the icing sugar in with the lemon juice and Earl Grey and mix until the sugar has completely dissolved and you’ve got a white, pourable glaze. Dribble this as evenly over the top of the cake as possible. Allow to cool and slice to serve.
Guest post written by @beardedbakery (or Mike, to his friends).
Check out www.thebeardedbakery.com for more great recipes!