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Earl Grey Teacake with Lemon Glaze

3/4 cups Whole Milk
4 whole (Individual Serving Size) Earl Grey Tea Bags
1- 3/4 cup Cake Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt
13 cups Sour Cream
1 Tablespoon Vanilla Extract
1/2 cups Canola Oil
3/4 cups Sugar
2 whole Large Eggs
1/4 cups Lemon Juice
2 cups Powdered Sugar
3 pieces Dried Edible Rose Buds


For the cakes: Put milk into a microwave-safe bowl and microwave until it just starts boiling. Place tea bags in milk and let it steep for 30 minutes and come to room temperature. Discard the tea bags. Preheat oven to 350 F. Grease a standard size loaf pan or three mini loaf pans. In a large bowl, sift flour, baking powder, baking soda and salt. Mix well and set aside. Add sour cream and vanilla into the milk and tea mixture. Mix well and set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix canola oil and sugar on medium-high speed until well combined. Reduce the mixer speed to medium and slowly add eggs until just blended. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the liquid mixture, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Pour batter evenly among prepared pan(s). Bake the cake for 30 minutes for a regular sized loaf or 20 minutes for mini loaves, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven. Let them cool completely. For the glaze: Mix lemon juice and the powdered sugar together, and whisk slowly until slightly thickened and pourable. Spoon glaze over the cake(s) and decorate with edible rose petals if preferred.

Source: tastykitchen.com