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Cross section of cake showing cake and buttercream layers

Earl Grey Lemon Cake

  • Author: Gail Ng
  • Prep Time: 1 hour 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: One 3-layer 6" cake 1x


Earl grey infused cake layers with tangy lemon curd between each layer, all covered in earl grey buttercream



Earl Grey Cake Layers

  • 350ml milk or plant milk
  • 4 earl grey tea bags
  • 420g cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 115g unsalted butter, melted
  • 125g flavourless oil
  • 200g granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract

Lemon Curd Filling

Earl Grey Buttercream

  • 250g unsalted butter, softened
  • 500g powdered sugar
  • 3-4 tablespoons earl grey infused milk, reserved from making cake layers


Earl Grey Cake Layers

  1. Preheat oven to 350°F and line three 6" cake pans with parchment paper.
  2. In a small pot, heat milk until just before it simmers. Stir in the earl grey tea bags, cover, and steep for 5-10 minutes. Use a spoon to press tea bags against the side of the pot to squeeze out all the tea-infused liquid inside before discarding. Reserve 3-4 tablespoons of this earl grey infused milk in a separate small bowl for the frosting later. Set aside to cool.
  3. In a medium bowl, stir together cake flour, baking powder, and salt. Set aside.
  4. In a large mixing bowl, use an electric mixer to beat together melted butter, oil, and sugar. Beat in the eggs and vanilla extract until all combined.
  5. With the mixer on low speed, alternate adding in half the flour mixture, then half the earl grey infused milk at a time, until both are just combined. Don't overmix.
  6. Divide the batter evenly into lined cake pans. For 6" cake pans, I filled each with about 450g of batter.
  7. Bake cakes for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let them cool in their pans for 10 minutes before flipping the cakes out upside down and letting them cool completely.

Earl Grey Buttercream

  1. In a large mixing bowl, beat the softened butter with an electric mixer and paddle attachment until it becomes creamy and light in colour, about 4 minutes.
  2. With the mixer on low speed, add in all the powdered sugar. As the sugar is combined, turn up the mixer to medium speed.
  3. Add in the earl grey infused milk one tablespoon at a time. Beat the frosting until it becomes fluffy and spreadable, about 5 minutes. 
  4. Divide a small portion of icing into a piping bag and snip off the tip of the bag. If you're doing additional icing colours, separate small portions of icing out into small bowls and stir in gel food colouring and transfer to their own small piping bags.

Assemble the cake

  1. Level your cake layers if needed until they are flat on both sides. Lay down your first layer on a turntable. Use an offset spatula to smooth a layer of buttercream on top of the cake layer.
  2. With the buttercream you portioned out into a piping bag, pipe a thick ring of frosting on the edge of the cake. This will act as a wall or barrier. Spread 2-3 heaping spoons of lemon curd into the middle of the ring and smooth out.
  3. Place your second layer on top and repeat frosting an even layer, piping a ring of buttercream, and filling the middle with lemon curd. Top with your last layer.
  4. Smooth buttercream around all sides and top of the cake and smooth out. Decorate with any designs you wish.


  • Be sure to really squeeze out all liquid from your earl grey tea bags after steeping. All of the delicious infused milk is inside.
  • Keep your lemon curd chilled in the fridge and use it to fill your cake while it's still thick and cold. 
  • This buttercream recipe makes enough to frost between the layers and to cover a 6" cake. If you want to decorate the outside of the cake with any fancy piping or buttercream rosettes, you will want to double or make 1.5 times the recipe.
  • Category: Desserts
  • Method: Baking

Keywords: earl grey lemon cake, earl grey lemon curd cake, earl grey cake, lemon curd cake, earl grey cake with lemon curd