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October 03, 2017

*First I'm going to start with a disclaimer - that's not my cake! Still trying to perfect my 'insta-ready' tea and cake shots! ;)

We're starting something new here at PostTea - #TuesdayTeaBreak! A weekly blog feature about our favourite teas, favourite bakes, pairing the two, all things food and tea, and perhaps even some little snapshots of the lives of the people with whom we share #TuesdayTeaBreak!

This week, for our first post, we're starting approachable with an easy White Chocolate and Lemon Drizzle Cake, paired with a classic Traditional Earl Grey tea. There's *almost* no greater tea and cake pairing - you'll appreciate this for yourself over the course of the next few months, hopefully!

Lemon Drizzle is my all time favourite cake. No contest. It (should) be light, fluffy, slightly sweet, but slightly sour, with a good kick of lemon that reaches even the bottom part of the sponge. The crystallised sugar top is literally, the icing on the cake. It's just perfection.

For this pairing, we're going with a simple cake recipe, and a cup of our traditional earl grey. Nothing fancy, just good old tea and cake! 

*another disclaimer - I'm no Mary Berry! My bakes are 'functional over fashionable' - ie, they'll taste great, but they won't be picture perfect!



For the cake:

  • four large eggs
  • self raising flour
  • caster sugar
  • unsalted butter
  • zest of one lemon
  • packet of white chocolate chips (normally between 85-100g)

For the icing:

  • juice of 1 - 1.5 lemons
  • 85g caster sugar


  1. Preheat your oven to 160C (fan), or 180C (without fan)
  2. Line a loaf tin with greaseproof paper - or buy pre-shaped loaf cake liners. Sainsburys have some great ones (I'm all for the easiest methods possible!)
  3. Weigh your eggs - this weight is what determines the weight of the other ingredients. Four large eggs should weigh around 225g.
  4. Weigh the butter, sugar, and self raising flour individually so that you have the same weights as the eggs (e.g. 225g).
  5. Melt the butter slightly to soften, then cream together the softened butter and the caster sugar.
  6. Whisk together the eggs, and add to the butter and sugar. Mix well.
  7. Sift in the self raising flour, add the lemon zest and mix well.
  8. Add the white chocolate chips, mixing in gently.
  9. Pour into the lined loaf tin and level the top of the mixture.
  10. Cook in the preheated oven for around 30 minutes, or until the top is nice and golden, spongy to touch, or a skewer comes clean from the middle.
  11. Whilst the cake is cooking, mix together the 85g caster sugar and lemon juice.
  12. Once the cake is done, remove from the oven but leave it in the cake tin.
  13. Prick the cake with a fork or skewer all over to create little holes.
  14. Pour the lemon-sugar mixture over the cake, allowing the mixture to seep into the holes in the cake.
  15. Leave the cake in the tin to cool completely.
  16. Remove the cake from the tin (keeping it in the liner if you've used on) then slice and enjoy with a cup of Traditional Earl Grey tea!

We love to eat this cake with a nice hot cup of our Traditional Earl Grey tea. When enjoying this brew with cake we tend not to add milk, and just enjoy the tea black. You shouldn't even need to add a slice of lemon!

The bergamot flavour of the Traditional Earl Grey pairs beautifully with both the white chocolate the lemon flavours of the cake. The tannins in the black tea help cut through the slight fattyiness of the white chocolate, drawing all the flavours into a delicious mouthful of gorgeousness!

If you wanted to do things a little differently, you could brew the 1tsp of earl grey in 50ml of water, mix in the sugar for the icing, and make an earl grey tea glaze instead! 

Let me know if you give it a go! Enjoy your #TuesdayTeaBreak!


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