Sourdough Earl Grey Tea Cake

Last Updated on May 10, 2024 by Gabby Hatten

The world of tea has a very special place in my heart. Growing up, I always had a cup or two of tea when at my grandparents home. We’d also have these magical tea parties where we would all dress up to sip tea, eat cucumber and cream cheese sandwiches, (and of course plenty of little cookies and tea cakes) and run around barefoot in their garden. Earl grey has been my tea of choice for as long as I can remember. So when I first saw the earl grey tea cake recipe in volume 3 of Magnolia Table, I knew I had to adapt it with sourdough!

  • Sourdough discard– if you don’t keep a stash of sourdough discard you can use your active and bubbly starter as well.
  • Flour– all purpose or bread flour work best. I have not experimented with other options.
  • Sugar– I like to use granulated sugar with a touch of brown sugar, but you can really use any sugar you like.
  • Greek Yogurt– you can also use sour cream.
  • Eggs
  • Fresh Orange– I like to use whatever is in season, which as of the date of this post is blood orange. You can always use a navel orange or tangerine as well.
  • Orange Extract
  • Vanilla Extract
  • Early Grey Tea– I use 1-2 tea bags, if you have loose leaf tea than a tablespoon will do.
  • Baking soda
  • Baking powder
  • Butter– I’ve also used coconut oil in place of butter, it’s truly up to you- your fat of choice!

The comforting taste of earl grey mixed with a touch of citrus makes this sourdough tea cake a cozy yet refreshing sweet treat! You can enjoy it warm with butter or serve cold with a dollop of whipped cream. This sweet treat is truly perfect for any time of year!

Sourdough Earl Grey Tea Cake

This sourdough earl grey tea cake is the perfect subtle sweet treat. With a refreshing touch of citrus, it's perfect for cooler weather and hot summer days!
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Serving Size 8


  • stand mixer
  • mixing bowls
  • measuring cups
  • 9×5 loaf pan


  • ½ C sourdough
  • 1 C sugar
  • 2 TBSP dark brown sugar
  • 2 eggs
  • ¾ C Greek Yogurt
  • 1-2 earl grey tea bag
  • 3 TSP orange zest
  • 3 TBSP fresh orange juice
  • 1 TSP orange extract
  • 1 TSP vanilla extract
  • 1 ¼ C flour
  • ½ TSP baking soda
  • ½ TSP baking powder
  • ½ C butter


  • Preheat your oven to 350℉.
  • Coat your 9×5 loaf pan in a thin layer of butter. Lightly dust with flour. Set aside.
  • Melt butter in small bowl, set aside to cool.
  • Combine your sugar and eggs in your stand mixer with the whisk attachment. Mixture should be thick, 2-3 minutes.
  • Next add your yogurt, juice, zest, extract, and tea. Mix on low speed and slowly add melted butter.
  • In a medium bowl, combine flour, salt, baking powder, and baking soda.
  • Slowly add dry ingredients to egg mixture.
  • Pour batter into loaf pan.
  • Bake on center rack for 45-60 minutes. Serve warm or let cool and serve with whipped cream. Enjoy!

Author Profile

Gabby Hatten
Gabby Hatten
Hello there, I'm Gabby! I am a mother of three, married to my wonderful husband Marco, and I have a deep passion for simple living, vintage homes, and cooking everything from scratch! Although I grew up in Las Vegas, my husband's military service brought us to the east coast, where we have now made coastal North Carolina our home. While I didn't grow up on a farm, I have always been fascinated by that lifestyle and have dedicated my adult life to learning and embracing those skills, which I am excited to share with all of you!

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