Earl Grey Bundt Cake
Easter is next week, hop to it!
We are continuing our Countdown to Easter series with this stunning Earl Grey Bundt Cake with a vivid magenta blueberry glaze.
Between this Earl Grey Bundt Cake and the Lemon Posset Tart, I don’t know which is more of a star. They are equally stunning but with different flavor profiles and textures. It makes me question - why not make both?
Using a bold tea like Earl Grey is a deliciously effective way to add flavor to baked goods. Earl Grey is a popular black tea that is scented with bergamot oil (a citrus that is like a combination of lemon, lime, and grapefruit). The unique flavor is hard to describe, but once you try it, the taste is very recognizable.
In this recipe, Earl Grey lends its citrusy, floral flavor to a tender buttermilk cake. It gets a second hit of tea in the form of simple syrup brushed over the baked cake. I boosted the citrus by massaging some lemon and orange zests into granulated sugar - any citrus zest would do.
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And that glaze! While you won’t get too much flavor out of them in this application, we can thank blueberries for the vivid color. When making the glaze, you will add blueberry juice to butter and confectioners’ sugar then stir until smooth.
Whisking in a squeeze of lemon juice at the end turns the purple mixture into this bright magenta glaze. It’s dessert magic!
This cake combines Earl Grey-infused butter and oil for a forever tender crumb. It will remain fresh and moist at room temperature for several days. It is perfect for an Easter celebration, but also doubles as a weekly snack cake - slices cut and enjoyed on the go or plated for an afternoon pick-me-up.
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