Name: Earl Grey Tea Cake with Lemon Glaze
Yield: One 9×13-inch cake
Cuisine: Vegan
Ingredients: 3 cups all-purpose flour; 1½ cups granulated sugar; 2 tsp baking soda; 1 tsp salt; 2 cups strong brewed Earl Grey tea, cooled; 4 Earl Grey tea bags; ⅔ cup vegetable or canola oil; 2 tbsp apple cider vinegar; 2 tsp vanilla extract; 2 tbsp lemon juice; 1 tbsp finely grated lemon zest, optional; 1½ cups powdered sugar; 3 tbsp lemon juice; 1–2 tbsp unsweetened almond milk, as needed

INGREDIENTS

One 9×13-inch cake

Cake

3 cups all-purpose flour
1½ cups granulated sugar
2 tsp baking soda
1 tsp salt
2 cups strong brewed Earl Grey tea, cooled
4 Earl Grey tea bags
⅔ cup vegetable or canola oil
2 tbsp apple cider vinegar
2 tsp vanilla extract
2 tbsp lemon juice
1 tbsp finely grated lemon zest, optional

Lemon glaze

1½ cups powdered sugar
3 tbsp lemon juice
1–2 tbsp unsweetened almond milk, as needed

METHOD

Make it

1
Heat oven to 350°F. Grease or parchment-line a 9×13-inch pan.
2
Brew 4 Earl Grey bags in 2 cups hot water for 5–7 minutes; remove bags and cool.
3
Whisk flour, sugar, baking soda and salt. Separately combine tea, oil, vinegar, vanilla, lemon juice and optional zest.
4
Add wet to dry and stir just until combined. Spread in pan and bake 30–35 minutes until center springs back and a toothpick comes out clean or with a few moist crumbs. Cool completely.
5
Whisk powdered sugar and lemon juice; add almond milk a little at a time to make a thick pourable glaze. Spread or drizzle over cake and allow to set before cutting.

Cooking notes

AMC-inspired recreation, not an official or kitchen-tested recipe.
The brewed tea and tea bags listed describe the same tea component, not separate additions.

Serving suggestions

Cut into squares and serve from the pan.