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There’s something incredibly comforting about returning to a cookbook you’ve loved for years. For me, The Settlement Cookbook — first published in 1901 — has been a trusted vintage cookbook. Part reference book, part time capsule, it’s where I go whenever I want simple, reliable baking recipes that just work.
One of my favorite finds from its pages is the classic Economy Cake — a humble, one-egg wonder that’s delicious in its simplicity. It’s nothing fancy, but if you need an easy cake for a party or get-together that won’t break the bank, this is the recipe! It requires just a tad of butter, sugar, one egg, flour and baking powder. Over time, I found myself coming back to it again and again, tweaking it to fit my style. That’s how this Earl Grey and Lemon Cake was born.
Why You’ll Love This Earl Grey and Lemon Cake
- Simple, pantry-friendly ingredients — just like the original recipe.
- Bright, fragrant flavor from Earl Grey tea and fresh lemon.
- Quick and easy to make — no special tools required.
- Egg substitution options make it adaptable for any kitchen and make it more economical!
There’s something magical about how Earl Grey, with its bergamot orange notes, adds this gentle floral-citrus flavor (almost like Froot Loops!) that transforms this simple cake into something I could serve at a party!
Ingredients You’ll Need
- All-purpose flour
- Baking powder
- Salt
- Sugar
- Butter (or oil)
- 1 egg (or substitute — see below!)
- Brewed Earl Grey tea ( I like to steal tea bags from hotels when I’m on the road!)
- Lemon zest
- Vanilla extract
Tips for the Best Earl Grey and Lemon Cake
- Steep your Earl Grey tea — nice and strong so you can a punch of flavor!
- Let the tea cool: Warm tea can affect the texture of your batter if added too hot.
- Rub in the Lemon Zest– Rub the zest into the sugar to help the oils from the lemon peel express and more your cake extra lemon-y!
- Cream the butter. This is a bit tough since there is very little butter in this cake. But I like to cream and mix the batter longer once the egg as been added so that it’s light and fluffy.
- Alternate adding flour and liquid – I like to sift the flour in and the liquid ingredients in 3 additions. This helps prevent too much gluten build up!
Egg Substitutes for Earl Grey and Lemon Cake
Running low on eggs? Or just want to make this cake more economical? You can still make this cake! Here are two easy swaps:
- Mayonnaise: Use 1/4 cup of mayo to replace 1 egg. It adds moisture and keeps the cake tender.
- Sour Cream: Use 1/4 cup sour cream in place of the egg for a rich, slightly tangy flavor and an extra soft crumb.
Both options work wonderfully without changing the flavor too much — and are especially handy if you’re baking from the pantry!
This Earl Grey and Lemon Cake keeps the heart of the Settlement Cookbook alive — simple ingredients, easy techniques, and endless adaptability. Whether you’re looking for a light tea cake or a quick dessert made with pantry staples, this cozy, fragrant cake is sure to become a favorite.
Just like The Settlement Cookbook has been for me — always reliable, always welcoming — this cake is a recipe you’ll want to return to again and again.
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Earl Grey Lemon Cake
- Total Time: 45
- Yield: one 9 inch square cake
- Diet: Vegetarian
Description
A cozy Earl Grey and Lemon Cake inspired by a vintage cookbook! Simple, fragrant, and easy to make — with tips for egg-free baking, too.
Ingredients
Cake
2 packets of Earl Grey tea
1/4 cup whole milk
1 cup granulated sugar
1 tbsp lemon zest
1/4 cup unsalted butter, room temperature
1 tbsp baking powder
1/4 tsp kosher salt
1 egg
1 tsp vanilla extract (optional)
2 cups all-purpose flour
Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar
2 tsp vanilla extract
1 tsp earl grey tea, for garnish (optional)
Lemon zest, for garnish (optional)
Instructions
Preheat oven to 350°F. Grease a 9-inch cake pan with butter or cooking spray and set aside.
Steep tea in ½ cup of boiling water for 5 minutes. Add milk and set aside.
In a large bowl, add sugar and lemon zest. Use your hands to rub the zest into the sugar for 1 minute. This helps express all the oil from the zest, giving your cake a more lemony flavor. Add the butter, baking powder, and salt. Mix with a hand mixer for 2 minutes. The mixture will look crumbly. Add the egg and vanilla extract, and mix for 4 minutes. The batter should look light and fluffy. Alternately add in the Earl Grey tea mixture and sift in the flour in three additions, mixing lightly between each addition. Once the batter is well combined, pour the batter into the prepared pan.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes before turning out onto a rack to cool completely.
When the cake is cool, make the whipped cream. Add heavy cream, powdered sugar, and vanilla to a mixing bowl and whisk until you have stiff peaks; this should take about 4-5 minutes. Spoon the whipped cream onto the cooled cake and use a spoon to spread it evenly. Dust with some Earl Grey tea and garnish with lemon zest before serving.
Notes
Egg Substitute: 1/4 cup mayo or sour cream can be used instead of 1 egg.
- Prep Time: 15
- Cook Time: 20
- Category: dessert
