Super soft, simple to make, and finished with a delicate tea glaze, this Earl Grey Yogurt Cake uses straightforward ingredients and delivers a gentle bergamot-forward flavor that’s perfect for breakfast or afternoon tea.
If you love Earl Grey, this cake highlights the tea without overpowering the batter. The crumb is tender thanks to Greek yogurt and whipped egg whites, while the glaze adds extra moisture and a concentrated tea note. Below you’ll find ingredient guidance, step-by-step instructions, glaze details, tips, and storage suggestions to help you make the best version of this cake.
🍰 Ingredients and substitutions
All-purpose flour — Use measured all-purpose flour for reliable results. Spoon into the measuring cup and level off rather than scooping directly.
Oil — Neutral oils like vegetable, canola, or sunflower work well. Refined coconut oil is a fine alternative if you prefer.
Greek yogurt — Full-fat plain Greek yogurt gives the best texture and flavor. If you only have flavored yogurt, choose vanilla and reduce added vanilla extract.
Tip: You can swap sour cream for yogurt. The cake will be slightly tangier; use full-fat sour cream for best results.
Earl Grey — Two tea bags are called for in this recipe. If you use loose-leaf Earl Grey, use about 2 teaspoons total and grind it more finely if you plan to fold leaves into the batter.
Note: Loose tea can be grainier than bagged tea; if you add leaves directly to the batter, try to make them as fine as possible to avoid texture issues.
Eggs — Large eggs. Separate yolks from whites while the eggs are still cold for easier separation; bring the whites to room temperature before whipping for better volume.
Sugar — Granulated white sugar for the batter; powdered sugar (icing sugar) is used for the glaze.
Vanilla extract — Use real vanilla extract. If you have Earl Grey extract, you can use it in place of vanilla for a more pronounced tea flavor.
Salt — Fine sea salt helps balance and enhance the flavors; do not omit.
🥄 How to make it
Step 1. Preheat the oven to 350°F (175°C) with a rack in the middle. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, and 1/4 teaspoon salt.
Step 2. Brew 1/4 cup strong Earl Grey using one tea bag (or one teaspoon loose tea). In a large bowl, whisk together the egg yolks, 1 cup sugar, the brewed tea, and 1 teaspoon vanilla (or Earl Grey) extract until combined.
Step 3. Stir in 1/2 cup Greek yogurt, 1/2 cup oil, and the contents of one Earl Grey tea bag (or 1 teaspoon finely ground loose leaf) until evenly distributed.
Step 4. Fold the flour mixture into the wet ingredients and stir just until no dry streaks remain. A few small lumps are fine — overmixing will make the cake dense.
Step 5. Whip the egg whites to medium peaks and gently fold them into the batter. Start with one-third to lighten the base, then fold in the rest carefully to keep as much air as possible.
Step 6. Grease and sugar a 12-cup bundt pan, pour the batter in, and smooth the top.
Step 7. Bake 30–35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan for about 5 minutes, then invert onto a rack to finish cooling.
🥣 Making the Earl Grey glaze
The glaze seals moisture into the cake and amplifies the tea flavor.
You will need:
- Melted butter (about 1 tablespoon)
- Earl Grey tea (about 2 tablespoons steeped)
- Powdered (icing) sugar (about 1 cup)
Method:
Step 1. In a medium bowl, sift or whisk 1 cup powdered sugar to remove lumps. Add the melted butter and 2 tablespoons brewed Earl Grey (use water or milk depending on your preference) and whisk until smooth.
Step 2. The glaze sets after a few minutes, so mix it just before you pour it over the cooled (or slightly warm) cake. Drizzle evenly and allow to set.
🫖 Expert tips
Make a pound cake: Divide the batter between two greased 8×5-inch loaf pans and bake for about 30 minutes; check with a toothpick. Loaves will bake faster than a bundt and will have a slightly different crust.
Avoid overmixing: Stir until just incorporated. Overmixing develops gluten and leads to a tougher crumb. A few small lumps are fine.
Handle whipped egg whites gently: Fold them in carefully to retain the air that gives the cake lift. Overzealous mixing will deflate the whites and flatten the cake.
Prep and timing: Measure ingredients ahead, preheat the oven, and have yogurt and eggs ready. Separate eggs while cold, then let the whites warm slightly before whipping for better volume.
Substitution: Use decaffeinated Earl Grey for a caffeine-free cake.
🙋🏻♀️ Questions you might have
Greek yogurt adds moisture, tenderizes the crumb, and contributes tangy richness. It can replace some or all of the liquid called for in a recipe and helps baked goods stay moist for longer.
Citrus flavors such as lemon, orange, and bergamot notes complement Earl Grey beautifully. Floral notes like lavender also pair nicely, and neutral additions like vanilla balance the tea flavor.
Caffeine will vary by tea brand. A typical tea bag contains 30–50 mg of caffeine; using two bags means the whole cake may contain roughly 60–100 mg total. Baking and dilution reduce the per-slice caffeine content.
🫙 Storing and freezing
Store the cooled cake in an airtight cake keeper or container away from direct sunlight. Properly stored, it stays moist and soft for at least five days and up to one week.
Freezing: Freeze sliced portions for convenience. Cool completely, wrap slices tightly in plastic wrap or place in an airtight container or freezer bag. The cake keeps well for up to two months. Thaw at room temperature for about an hour, or microwave a slice briefly (20–40 seconds) if desired; microwave may soften or melt the glaze.
📖 Recipe
Earl Grey Yogurt Cake
A tender, tea-flavored bundt cake made with Greek yogurt and finished with an Earl Grey glaze. Serves 12 slices.
Equipment
- 1 bundt pan (12-cup)
Ingredients
Earl Grey Yogurt Cake
- 1/2 cup oil
- 1/2 cup Greek yogurt
- 1/4 cup brewed Earl Grey tea
- 3 large eggs (separated)
- 1 cup sugar
- 1 tsp vanilla extract (or Earl Grey extract)
- 1 Earl Grey tea bag or 1 tsp finely ground loose Earl Grey
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
Earl Grey Glaze
- 1 cup powdered (icing) sugar
- 1 tbsp unsalted butter, melted
- 2 tbsp brewed Earl Grey tea
Instructions
- Preheat oven to 350°F (175°C). Grease and sugar a 12-cup bundt pan.
- Brew 1/4 cup strong Earl Grey using 1 tea bag or 1 tsp loose tea.
- Separate eggs. Whip the egg whites to medium peaks and set aside.
- In a bowl, whisk flour, baking powder, and salt.
- In a large bowl, combine egg yolks, sugar, brewed tea, and vanilla. Mix until combined, then stir in yogurt, oil, and the tea leaves if using loose tea.
- Fold the dry ingredients into the wet until just combined. Do not overmix.
- Gently fold in the whipped egg whites in two additions.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake 30–35 minutes or until a toothpick comes out with a few moist crumbs. Let cool in the pan 5 minutes, then invert onto a rack to cool.
- For the glaze, whisk powdered sugar until lump-free, add melted butter and 2 tablespoons brewed Earl Grey, and whisk until smooth. Pour over the cooled cake and let set.
Notes
- To make loaves instead of a bundt, divide batter between two greased 8×5-inch loaf pans and bake about 30 minutes.
- Use decaf Earl Grey to make a caffeine-free version.
Nutrition (per slice)
Calories: 274 kcal • Carbohydrates: 39 g • Protein: 4 g • Fat: 12 g