This recipe is for 6 mini cakes (in bundt cake pan) or 8 muffin-size cakes
Add 10 mins if using a silicone mold instead of metal mold
| Softened butter | 1/2 cup |
| Sugar | 3/4 cup |
| Room temp egg | 2 |
| Orange zest | 1 tbsp |
| Vanilla | 1 tsp |
| Flour | 4/3 cup |
| Salt | 1/2 tsp |
| Baking powder | 1 tsp |
| Milk | 1/2 cup |
| Earl grey tea bag | 3 |
Prep: take 1/2 cup (8 tbsp) butter and 2 eggs out of fridge to bring to room temp
earl grey mixture prep: Warm up 1/2 cup milk till it simmers. Add tea bags in and allow them to steep for 5-7 mins. Discard bags and allow milk to cool.
Cream butter and sugar until light and fluffy; add eggs to the mixture, one at a time. Add vanilla and zest, beat to combine. Tips: place eggs in warm water for 5 mins while creaming the butter can get them to room temp easily
flour mixture prep: Sift flour, salt and baking powder and set aside
Add flour mixture to the batter in thirds, alternating with earl grey mixture. DONT OVER MIX, or the cake would be tough.
Spray the muffin pan and scoop the batter in. Wipe off the spill on the pan. Tap the pan against countertop to release the air bubbles inside.
Bake 350 F for 20 mins. Remove after cooled
1. For one bundt cake in a 10-cup pan, double the ingredients and bake for 40-45 mins in 350F
1 cup softened sugar
2 cups sugar
6 room temp eggs
2 tbsp orange zest
2 tsp vanilla extract
2 2/3 cup flour
1 tsp salt
2 tsp baking powder
1 cup milk
6 earl gray tea bags
2. If using milk tea powder, the 2 tsp + 150 ml water version would need 1.6 tsp milk tea powder and 119 ml (1/2 cup) water
