Let’s premise this by saying that once you’ve baked this once, you’ll need to bake it again, and again. It’s a problem. The light flavours of earl grey with its lemon and bergamot act as a background of delicate flavours that are accented by a sweet, sharp lemon drizzle icing. Even non-tea lovers (yes those do exist…) will be brought around to this.
Perfect for a rainy day, it should be illegal how simple this is to make with plenty of time to inhale several mugs of tea while simultaneously creaming and mixing the loaf to perfection. So go on, indulge your caffeine and sugar cravings.
(R)earl(y) Grey(t) Loaf with Lemon Icing
- Prep Time:20 minutes
- Cook Time:1 hour
- Total Time:1 hour 20 minutes
- 3 earl grey tea bags
- 3 tablespoon boiling water
- 190g unsalted butter
- 190g caster sugar
- 3 eggs
- 190g plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon milk
- 1 lemon
- 100g icing sugar
Preheat oven to 170C and gather the ingredients.
Pour the boiling water over the tea bags and leave to brew whilst you deal with the rest of the recipe.
Cream together the butter and sugar till creamy.
Add the eggs one by one, mixing between each addition.
Sift in the flour, baking powder and salt.
Add the cooled and brewed tea and combine.
Pour the mixture into the prepared, lined tin and bake for an hour.
Zest and juice the lemon.
Add the icing sugar spoon by spoon until a smooth, droppable consistency is reached.
Spoon over the cooled loaf and serve.