Earl Grey Yogurt Cake
A tender bergamot-scented tea cake with lemon and a delicate yogurt glaze.
- Prep
- 20 min
- Bake
- 34 min
- Total
- 1 hr 15 min
- Yield
- 1 cake, 10 slices
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 83 g
Whole batch (10 servings, about 830 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 175°C / 350°F · 8 inch (20cm) round cake pan, parchment lined
- 1
Warm the almond milk until steaming but not boiling, add the tea and steep for 10 minutes. Squeeze the bags gently and cool the milk.
- 2
Heat the oven to 175°C / 350°F and line the base of the cake pan.
- 3
Rub the lemon zest into the allulose, then whisk in the eggs, 1/2 cup yogurt, oil, vanilla and cooled tea milk.
- 4
Whisk oat flour, almond flour, baking powder and baking soda separately, then fold into the wet mixture just until smooth.
- 5
Pour into the pan and bake 31-36 minutes until evenly golden.
- 6
Cool in the pan for 10 minutes, turn onto a rack and cool completely.
- 7
Whisk the remaining yogurt with powdered sweetener and lemon juice, then spread over the cooled cake.
Doneness test
The centre springs back lightly and a skewer comes out with a few dry crumbs.
Cooling
Cool completely before glazing; a warm cake will make the yogurt glaze run off the sides.
Smart substitutions
Greek yogurt for most of the oil
Keeps the crumb moist while adding protein and reducing fat.
Texture: Tender and close-textured with a gentle tang.
Allulose for sugar
Preserves sweetness without refined sugar.
Texture: A softer, paler crust that stays moist longer.
Pro baking tips
- Steep the tea in warm milk to carry bergamot flavor through the crumb.
- Avoid boiling the tea, which can make the cake bitter.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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