Earl Grey Tea Cake Recipe

Earl grey teacakes

  • makes 8
  • Easy

There's something really comforting about teacakes and this recipe for Earl grey teacakes takes them to the next level. Smother them in butter and add a little lemon curd to bring out the flavour. You can shape the teacakes on a baking sheet, but using a traditional Yorkshire pudding tin gives the teacakes a classic flat-bottomed look


Enjoy our Earl grey teacakes for an afternoon snack, then also check out our welsh cakes, fruit scones, bara brith and fruit tea loaf.



  • strong white bread flour 250g
  • strong wholemeal bread flour 150g
  • golden caster sugar 50g
  • fast action yeast 7g sachet or 2 tsp
  • earl grey tea 1 bag 
  • salt 1 tsp
  • lemons 2, juice from 1 
  • butter 50g, diced
  • whole milk 225ml, warmed 
  • earl grey tea 2 tea bags
  • sultanas or raisins 150g
  • citrus peel 50g, diced


  • Step 1

    Prepare the fruit the night before you want to bake your teacakes. Make 250ml earl grey, and while it’s still hot, mix it with the sultanas or raisins and peel, cover and leave to soak overnight.

  • Step 2

    On the day, mix the flours, sugar, yeast, leaves from the teabag, salt and lemon zest in a big mixing bowl. Rub in the butter until you can only feel fine crumbs (or whizz the whole lot in a food processor). Put the lemon juice and milk into a jug and mix well. Make a well in the centre of the dry ingredients, pour in the liquid and mix to a dough. Knead for 10 minutes on the worksurface (or 5 minutes in a stand mixer), then pop it back in the bowl, cover with oiled clingfilm, and leave it to rise until doubled.

  • Step 3

    Lightly flour 8 Yorkshire-pudding-tin holes, and drain the soaked fruit. Knock back the risen dough in the bowl by kneading in the drained dried fruit. Divide the dough into 8, and shape it into flattish smooth balls, using floured hands. Sit one in each Yorkshire-pudding-tin hole, cover loosely with oiled clingfilm and leave until almost doubled in size.

  • Step 4

    Heat the oven to 180C/fan 160C/gas 4. Dust the teacakes with a little flour and then bake for 20 minutes. Cool on wire racks to avoid soggy bottoms, then eat warm, or toasted with butter and a little lemon curd if you like.

To make your tea cakes even better, smother with lemon curd. Here is our lemon curd recipe to try at home...

Easy lemon curd

Check out more of our afternoon tea recipes here...

pink rhubarb shortcakes

Nutritional Information

  • Kcals 333
  • Fat 7.1g
  • Saturates 4.2g
  • Carbs 57.6g
  • Fibre 3.1g
  • Protein 8g
  • Salt 0.8g