Earl Grey Bundt Cake with Lemon Glaze

Earl Grey Bundt Cake with Lemon Glaze

Lemon Bundt Cake

This  delicious and moist cake is a perfect addition to your breakfast menu, especially while having a cup of coffee or tea.  


Lemon Cake

It’s an easy recipe with all natural ingredients that you can make at home. The super cute Bundt cake pan gives it the creative edge that this cake needs.


I used candied orange slices dipped in chocolate as decoration and added flavor. 

I got my pan from Amazon: Click here for link.


10-inch Bundt cake


  • 12 Tbs unsalted soft butter
  • 1  cup granulated sugar
  • 1 cup whole milk
  • 7 Earl Grey tea bags
  • 2 2/3 cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp sea salt
  • 4  eggs
  • 2 tsp vanilla extract
  • 1/4 cup vegetable oil
  • 1/4 cup Greek  yogurt

 lemon Cake

Lemon Glaze

  • 2 cups of powdered sugar
  • 2  tsp fresh lemon juice
  • 1 tsp of milk

(you can add more milk or juice to thin out the glaze to your liking)



  1. Heat up the milk in a saucepan until it almost boils. Remove from heat and place the 7 Earl Grey tea bags in the milk. Let the tea steep for 5-8 min.
  2. Heat the pan in the oven for couple of minutes then coat the insides of the pan with butter or oil, make sure that you cover the nooks and crannies of the pan as it will prevent from sticking. Do not skip this step! Preheat the oven to 340 F.
  3. Sift together flour, baking powder and baking soda.
  4. In a separate large bowl, cream together butter, sugar and salt until fluffy, about 5 minutes.
  5. Add the eggs into the butter mixture, one at a time, ensure that each egg is well-incorporated before adding the next egg. Add in the vanilla extract. Remember to scrape down the bowl to ensure the mixture is well-incorporated.
  6. Mix in the Greek yogurt and oil until combined.
  7. Fold one-third of the sifted dry ingredients into the batter. Then, mix in half of the steeped Earl Grey milk. Repeat until everything is well-combined. Do not over-mix the batter.
  8. Pour the batter into the pan. Tap the pan to ensure that the batter fills every corner of the pan.
  9. Bake the at 340 F for 50 to 55 minutes, until the cake has is browned and a toothpick inserted into the cake comes out clean.
  1. Let the cake cool in the pan for about 5 minutes. Then, carefully with a towel or gloves invert the cake onto a wire rack. The cake should slip out of the pan easily.
  2. Let the cake cool completely on the wire rack before poring the lemon glaze over it.

 Lemon Bundt Cake



Leave a comment

Please note, comments must be approved before they are published