Milk and Honey Tea Cake with Earl Grey
Milk and Honey Tea Cake is an elegant, tea-infused dessert with a light sponge cake, a creamy milk syrup, and a honey-lemon yogurt topping. Inspired by Giada De Laurentiis, this recipe combines fragrant Earl Grey tea with almond milk and sweetened condensed milk to create a moist, flavorful cake that’s especially lovely for afternoon tea, brunch, or a special dessert.
The secret to this milk and honey tea cake is layering the tea flavor throughout the recipe. Ground Earl Grey tea leaves go directly into the cake batter, while additional tea leaves steep in the warm milk syrup. The result is a fragrant dessert with distinctive bergamot notes and a rich, milky finish. Almond milk keeps the recipe aligned with its original ingredient list, while vanilla adds warmth and sweetness.
For a light cake texture, separate the eggs and beat the egg whites until stiff peaks form. Gently fold the whites into the batter so you retain as much air as possible. Bake in a greased 9-by-13-inch pan at 325°F until the cake is golden and a toothpick inserted into the center comes out clean.
Once the cake has cooled slightly, poke small holes across the surface with a wooden skewer. Slowly pour over the Earl Grey milk syrup, allowing it to soak into the cake. A fine-mesh sieve is useful for straining the tea leaves from the syrup before you pour it over the cake. Refrigerate for at least two hours so the cake can absorb the liquid and develop its moist texture.
The finishing touch is a simple honey-lemon topping made with Greek yogurt, honey, and fresh lemon zest. It adds a refreshing tang that balances the sweetness of the milk syrup. Spread it over the chilled cake just before serving, and add optional candied fruit slices for a decorative finish.
This cake is ideal when you want to prepare dessert ahead of time. Keep it refrigerated until serving, then cut it into squares for an afternoon gathering, holiday table, or tea party. If you enjoy Earl Grey, creamy desserts, and delicate citrus flavors, this milk and honey tea cake offers a memorable alternative to an ordinary sponge cake.
Not what you had in mind? Try these other sweet recipes: Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.
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Milk and Honey Tea Cake
- Total Time: 2:55
- Yield: 6-8 1x
Ingredients
- Nonstick cooking spray
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 2 tablespoons ground Earl Grey tea leaves
- 6 large eggs, room temperature, separated
- 1/2 cup almond milk, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
Milk Syrup
- 2 cups almond milk
- One 14-ounce can sweetened condensed milk
- 1/4 teaspoon fine salt
- 1 tablespoon Earl Grey tea leaves
- Honey-Lemon Whipped Cream
- 2 cups Greek yogurt, such as Fage
- 2 tablespoons honey
- 1 teaspoon lemon zest, from 1 lemon
- Candy fruit slices, for garnish, optional
Instructions
- For the tea cake: Position a rack in the center of the oven; preheat to 325 degrees F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the cake flour, baking powder, salt and tea leaves. In a large bowl, whisk together the egg yolks, almond milk, sugar and vanilla.
- Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form, about 2 minutes. Whisk the flour mixture into the egg yolk mixture. Using a rubber spatula, gently fold in the whipped egg whites, a little at a time, until all of the egg whites are incorporated and the batter is fluffy. Pour the batter into the prepared baking pan and gently smooth the top.
- Bake until the cake is puffed and golden and a toothpick inserted into the center comes out clean, about 25 minutes. Allow the cake to cool slightly while you prepare the milk syrup.
- For the milk syrup: In a large saucepan, combine the almond milk, condensed milk, salt and tea leaves; bring to a simmer over medium-low heat. Simmer until the mixture has thickened enough to coat the back of a spoon, 10 to 15 minutes. Strain through a fine-mesh sieve and set aside.
- Use a fork or wooden skewer to poke 30 to 40 holes all over the top of the cake. Slowly pour the milk syrup over the surface of the cake. Refrigerate for at least 2 hours to allow the cake to absorb the cream.
- For the honey-lemon whipped cream: In a medium bowl, whisk together the yogurt, honey and lemon zest. Use a spatula or spoon to gently spread the yogurt over the top of the cake.
- Refrigerate until ready to serve. Garnish with candy fruit slices if desired.
- Prep Time: :20
- Refrigerate: 2:00
- Cook Time: :35
- Category: Dessert
- Method: Oven