Product Used In This Recipe
Earl Grey Lemon Bundt Cake
PREP: 25 MINUTES
COOK: 55 MINUTES
SERVINGS: 10 - 12 SERVINGS
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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 (https://www.instagram.com/p/Bwmiz8Ohx8L/)
Blog: https://nmmeiyee.com/
Directions:
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.
Posted by Occasional baker
This cake turned out wonderful. Very nice texture, not wet, not too dry. Good balance of sweetness and lemon. I could only smell bergamot in the first hour after cutting the cake but I can definitely smell lemon the next day. It is worth the effort. It took me longer than 25 minutes to assemble the dough but it was easy overall.
A few tips: discard the almond or oat milk film that forms after you have reheated it and let the tea bags steep. Apply butter to the bundt pan with your fingers and sprinkle semolina flour over the coat of butter – this will create a very gentle crunchy crust. The cake comes out easily.