Orange Tea Cake

Chocolate Tart with Chocolate Chip Crust
December 17, 2013
Pumpkin Cake
January 16, 2014



Prep Time:

ten minutes

Cook Time:

one hour


Store covered at room temperature for up to 3 days

Advanced Prep:

may be frozen



  • 1 Earl Gray tea bag
  • ½ cup boiling water
  • 2 cups plus 2 teaspoons sugar, divided
  • 4 large eggs
  • 1 cup canola or vegetable oil
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange zest (grated outer peel) (from 1 orange)
  • ¼ cup fresh orange juice (from zested orange)


  • 1 Earl Grey tea bag
  • ½ cup boiling water
  • 1 cup confectioners’ sugar

Preparation Directions

Preheat the oven to 350°f. Grease and flour a large Bundt pan.

To make the cake: Steep the tea bag in the ½ cup of boiling water. Add 2 teaspoons of the sugar and stir until dissolved. Let steep while you prepare the batter.

In a large bowl, mix together the remaining 2 cups of sugar, the eggs, oil, flour, baking powder, salt, vanilla, orange zest, and orange juice with a whisk or electric mixer on medium speed. Lift the tea bag from the tea and squeeze excess tea into the tea to make it as strong as possible, and then discard the tea bag. Pour the tea into the batter and mix vigorously by hand or for 2 minutes with an electric mixer on medium speed until all the ingredients are combined and the batter is creamy.Pour the batter into the prepared Bundt pan and bake for 1 hour or until a skewer inserted in the cake comes out clean. Remove from the oven and let cool for 10 minutes in the pan. Turn the cake onto a rack and let cool completely.

To make the glaze: Place the tea bag in the ½ cup of boiling water and let steep 2 minutes. Sift the confectioners’ sugar into a bowl. Add 2 tablespoons of the brewed tea and whisk until the sugar has dissolved and you have a white glaze you can pour. Let the glaze sit 5 minutes to thicken and then pour or drizzle over the cake.