|Bright bergamont and lemony lemon.|
This recipe originated as a cupcake recipe that was one of the very first things I began to cook with any regularity. I made them once, after scouring the interweb for an earl grey cupcake recipe and amalgamating a few into this bad boy. A friend stopped by who was a notoriously picky eater and declared them the best cupcakes she'd ever had. My ego was thrilled, and my cooking career (read: force feeding friends) began.
Now I hate to say it, but it seems like Fall may be upon us here in Saskatchewan. Yes it is early September. Yes this is unfair. And yes, my weather app tells me it is apparently going to snow tomorrow. YES. I KNOW. This morning it was grey and overcast, and while there wasn't that autumnal 'bite' in the air, it didn't have the warm lazy, hazy feel of summer. While I trudged around the lake on my walk to work I daydreamed about how nice it would be if I could stay home and blog all day whilst drinking tea and eating this cake. And decided to share it with you. So make this, make a cuppa' and get ready for the great snuggle down of 2014.
|It's better with buttah darling.|
- Pre-heat your oven to 350 and grease your baking dish/loaf pan (you can also make these in cupcake form!).
- Combine your warm milk with your tea and allow it to ‘steep’.
- In a separate bowl, sift and combine your dry ingredients.
- Beat the butter until soft and creamy. Continue to mix, incorporating the eggs one at a time.
- Alternate between adding half the dry mixture, then the milk-tea, then the dry mixture, stirring gently as you go.
- Bake for 28-35 minutes or until set in the middle.
- While your Cake bakes away, whisk your lemon juice and zest into your icing sugar until you reach a drizzle-y consistency. You can either pour this all over your loaf and allow it to sink in (mmmm) or scatter it artistically about your baked goods and kitchen.