Earl Grey and Lemon Cake

A cake with just a little bit of a difference. A variation tried by my mother and inherited by me. The dash of lemon and the bits of earl grey tea leaves coupled with roasted walnuts…And you have a that perfect tea cake…Serve and enjoy !!


Butter (salted) – 8 tbsp

Eggs – 3

Maida – 1 3/4 cup

Baking powder – 2 tsp

Castor sugar – 1 cup

Walnuts (lightly toasted & chopped) – 1 cup

Vanilla essence – 1 tsp

Honey – 50 gms

Earl grey tea leaves – 1 1/2 tsp (chopped)

Lemon zest – 2 lemons


  1. Preheat the oven to 170 degrees Celsius.
  2. Sift the flour and baking powder. Whisk in the tea leaves and the lemon zest.
  3. Cream butter and sugar together using an electric mixer till pale yellow and fluffy ( about 3-5 minutes).
  4. Add in the eggs one at a time, making sure that each one is incorporated well before adding the next.
  5. Add the honey, vanilla essence and the flour mixture and mix.
  6. Now gently fold in the walnuts.
  7. Transfer the batter to a cake tin that has been greased well and dusted with maida.
  8. Bake till done (about 40-45 minutes).

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  1. Swaminathan Iyer April 11, 2020 at 8:11 pm - Reply

    Can we make it without egg?

    • Sangeeta Relan April 11, 2020 at 8:17 pm - Reply

      You could try by replacing one egg with 1 tsp baking soda and 1 tbsp vinegar. Hope that helps!! Though sometimes it is not a good idea to do that. But worth a try

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Hello! I’m Sangeeta Relan. Aside from being an educationist teaching at the university level for the last 28 years, I have been a corporate wife and a mother to two boys who have now flown the nest. I love cooking, singing, travelling and exploring new places.

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