by: Kate McMillan
Cook Time
40 minutes
Prep Time
15 minutes
Yield
48 tea cakes
Total Time
40 minutes
Prep Time
15 minutes
Yield
48 tea cakes
summary
Sweet and delicate and oh-so-pretty, these mini Earl Grey tea cakes are special. Infusing milk with this flavorful tea adds delightful depth of flavor enhanced by a drizzle of lemon honey glaze. Be sure to cool cakes completely before you take them out of the baking tray and before you glaze. These cakes may be small but they are bold with flavor. We’re betting you can’t stop at just one.
ingredients
- 1 cup whole milk
- 2 Earl Grey tea bags
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- 2 tablespoons packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- Lemon Honey Glaze
- 1 cup confectioner’s sugar, sifted
- 1–2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon lemon zest
directions
- Add the milk and tea bags to a saucepan and set over medium heat.
- Warm the milk just until it begins to steam; do not let it boil.
- Turn off the heat and let the tea steep until milk is completely cooled. Set aside.
- Preheat the oven to 350°F.
- In a stand mixer fitted with a paddle attachment, cream the butter and both sugars until light and fluffy. Add the eggs, one at a time, beating until completely incorporated and then add the vanilla.
- In a separate mixing bowl, whisk together the flour, baking powder and salt. Beginning with the milk, alternate in 3 to 4 batches, adding the milk and flour mixture until completely combined.
- Using a non-stick cooking spray, coat the tea cake baking pan, being sure to evenly and thoroughly coat each little crevice. Scoop a heaping tablespoon into each cake mold and transfer to the oven. Bake until a toothpick comes out clean, about 14 minutes. Cool cakes completely in the baking pan and transfer to a wire rack, flower side up. Clean the baking pan, dry thoroughly, coat again with cooking spray and bake the second half of the cakes, repeating the process as you did with the first half.
- To make the glaze, stir together the powdered sugar, 1 tablespoon lemon juice and the honey. Add more lemon juice as needed to get a desired consistency, then stir in the lemon zest. Drizzle over cakes and serve at once.
notes
You can substitute the milk with any nut milk of choice.
Spray the pan well to prevent sticking and be sure to wash in between the two batches.
Sift confectioner’s sugar to avoid clumps in the glaze.
Earl Grey tea cakes make a lovely dessert or as an afternoon pick-me-up accompanied by a cup of tea or coffee. They are also a welcome addition to a lunchbox meal.
