Earl Grey and lemon mini loaf cakes

1 hour 15 minutes


  • 125ml of milk
  • 4 Earl Grey tea bags
  • 115g of unsalted butter, soft
  • 225g of granulated sugar
  • 2 large eggs
  • 125g of self-raising flour
  • 125g of plain flour
  • 1/2 lemon, juice and zest of
  • 200g of icing sugar
  • sugar flowers, optional


To begin, place the milk in a small saucepan and bring to a simmer. Take it off the heat and immerse the Earl Grey tea bags in the hot milk. Cover the pan and set aside for 40 minutes
Squeeze the teabags out of the liquid and set aside to cool some more
Preheat the oven to 180°C/gas mark 4. Grease and line 8 mini loaf tins with a strip of baking paper along the base
Cream the butter and sugar together using an electric whisk or free standing mixer with a paddle attachment. It takes a while – about 10 minutes and you’ll need to scrape down the sides of the bowl from time to time
When it’s light and fluffy add the eggs one by one and mix well. Add half of the flour and half of the tea-infused milk and mix until combined. Add the rest of the flour and milk and mix until there are no traces of flour in the bowl
Divide the mixture between the mini loaf tins. They should be approximately two thirds full
Bake them for 25 minutes until golden brown. To check that they are cooked all the way through, insert a cocktail stick into the centre of each one. If it comes out clean they are ready. Set them on a wire rack to cool
To make the icing, mix the lemon juice, zest and icing sugar together into a smooth paste. It should be quite gloopy so it doesn’t dribble too much down the sides (though a little dribble is okay)
Pour over the loaves and leave the icing to set for about 30 minutes. Decorate with sugar flowers (optional) and serve