Lemon cake with black tea

Published on 01/04/2022


1 1/2 unbleached white flour

1 teaspoon baking powder

1/2 cup grape seed oil

1 cup cane sugar

2 eggs

1/2 cup milk

1 lemon

2 tablespoons of English Lunch tea from BU by Espace Thé


  • Infuse the tea in milk at 90 degrees for 3 minutes. Strain and cool.
  • Preheat oven to 350°F.  Butter and flour a pyrex dish.
  • Zester the lemon. Cut the lemon in half and squeeze to extract the juice. Reserve.
  • In a bowl, combine the flour, baking powder and salt. Stir in the lemon peel.
  • Using an electric blender, reduce the butter and sugar to cream in another bowl. Then add the mixture of dry ingredients.
  • Add the eggs, infused milk and lemon juice.  Stir in all the ingredients together until the mixture is smooth.
  • Pour the dough into the pyrex dish and bake for 55 to 60 minutes. Allow to cool slightly before unmolding. Cool completely on a rack and serve.