French Earl Grey & Lemon Mini Bundt Cakes

Need a sweet festive treat? Try our delicious French Earl Grey & Lemon Mini Bundt Cakes.

We love our French earl grey tea so much we find ways to add it to everything. These bundt cakes are a real crowd pleaser and so easy to make.


Makes 12-16 mini cakes


Bundt Cake

  • 200g unsalted butter, coarsely chopped
  • 150ml whole milk
  • 10 tsp Gaia Botanica French earl grey loose leaf tea
  • large free-range eggs, at room temperature
  • 200g coconut sugar
  • 50g brown sugar
  • 200g plain flour, sifted
  • 100g almond flour
  • 1 ½ tsp baking powder
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • Pinch fine sea salt
  • Dried edible cornflowers, rose petals and/or calendula, to decorate

French Earl Grey Syrup

  • ½ cup water
  • 110g coconut sugar
  • 4 tsp Gaia Botanica French earl grey loose leaf tea
  • ½ tsp vanilla extract

Lemon Icing

  • 100g icing sugar
  • 1 ½ tbsp (30ml) strained lemon juice


  1. Melt butter and milk in medium saucepan over low heat, stirring gently until hot and steamy. Remove from heat and add loose leaf tea, stir and allow to steep for 30 minutes. When ready to use, strain through a sieve to remove tea leaves.
  2. Preheat oven to 180°C (160°C fan-forced) and set aside bundt pans or silicone moulds.
  3. Beat together eggs and sugars until light and fluffy, 3-4 minutes, then add the tea mixture and beat (on low speed if using a hand mixer) until combined, followed by vanilla, lemon zest and sifted dry ingredients until batter is smooth.
  4. Heavily grease bundt pan with a cooking spray, ensuring all crevices of the pan are well greased, then dust with sifted flour. Invert pan over the sink and tap gently to remove excess flour.
  5. Pour batter into pan and bake for 40 minutes or until a skewer inserted comes out clean. Allow cake to cool for 12-15 minutes in the pan, then turn out onto a plate with a lip, drizzle with warm French earl grey syrup, then allow to cool completely.

French Earl Grey Syrup

  1. Simmer water, sugar and loose leaf tea in a small saucepan until the ingredients thicken into a syrup, then add vanilla
  2. Strain to remove tea leaves, then pour the warm syrup over the warm cake, allowing the syrup to soak in as the cake cools.

Lemon Icing

  1. Mix icing sugar together with lemon juice. If icing is too thick, add a little more juice, and if it is too thin, add a little more sugar. 

To Serve

  1. Place bundt cakes on serving plate and dust with a drizzle lemon icing over cake and sprinkle with dried edible flowers.


Let us know what you think and tag us in socials @gaiabotanicaau 

Haven't tried our French earl grey? Shop here.

Leave a comment

Please note, comments must be approved before they are published