8 Serves
50 Mins
Preheat your oven to 175°C and grease a standard cake pan.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
99 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
55 mg / 1,250 mgPotassium
201 mg / 4,700 mgSodium
275 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
31 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
15 mgNet Carbs
52 gAlcohol
0 gIn a mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
Using an electric mixer, cream the butter and sugar together until light and fluffy.
Gradually incorporate the eggs and the Earl Grey infused milk into the butter mixture, then fold in the dry ingredients until just combined.
Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
3
g50
g10
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