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Recipe Image

Product Used In This Recipe

Magnolia Bundt® Pan

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Earl Grey Lemon Bundt Cake

Prep: 25 Minutes

Cook: 55 Minutes

10 - 12 Servings

  • Ingredients
    • 3 1/2 cups all purpose flour
    • 1 1/2 cups sugar of choice
    • 2 tsp baking powder
    • 1 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup freshly squeezed lemon juice
    • 1/2 cup dairy free yogurt
    • 1 1/2 cups oat milk
    • 3/4 cup coconut oil or vegetable oil
    • Zest of 2 lemon .
    • 10 Earl Grey teabags
  • Directions

      Recipe and photography by blogger Mei Yee (



      Place oat milk in a saucepan over medium heat and bring to a simmer. Turn off the heat then add the teabags and leave to brew, covered, for 20 minutes. Remove the teabags and squeeze out all the liquid.

      Preheat oven to 350°F (180° C). Grease Bundt pan using baking spray and set aside. In a mixing bowl, sift flour, sugar, baking powder, baking soda, salt and mix well. In a separate bowl, combine lemon juice, lemon zest, oil, yogurt and Earl Grey tea milk. Add wet ingredients into dry and mix until smooth. Pour batter into a greased pan. Bake for 55 minutes to 1 hour. Let the cake cool for about 10 minutes in the pan, then turn the cake out onto a plate.

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Product Used In This Recipe

Magnolia Bundt® Pan

See Product

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