Earl Grey Tea Pound Cake
I love Earl Grey Tea served with a slice of cake for afternoon tea. When I saw this recipe in “Entertain with Beth” blog, I can’t not resist to make it! So soft , moist and especially irresistible flavor! Thanks so much for your perfect recipe! ❤️❤️❤️👍👍👍
Earl Grey Tea Pound Cake
I love Earl Grey Tea served with a slice of cake for afternoon tea. When I saw this recipe in “Entertain with Beth” blog, I can’t not resist to make it! So soft , moist and especially irresistible flavor! Thanks so much for your perfect recipe! ❤️❤️❤️👍👍👍
Open in Cookpad AppSteps
- 1
Preheat oven to 350F (175C) degrees.
Spray Bundt pan with baking spray and distribute well with a pastry brush. (If using Nordicware). I use the mini silicone bundt so that it’s not necessary to spray. This recipe is made for 1 mini bundt pan and 2 small pans like I did. You can use normal bundt pan (10 cups capacity or loaf pan by double the recipe)
- 2
Mix orange zest with sugar to kick up the flavor for 10 minutes.
- 3
Warm ½ cup of milk in a sauce pan. Add 3 Earl Gray tea bags. Allow it to steep for 5-7 minutes. Discard bags and allow milk to cool.
- 4
Sift together the flour, salt and baking powder and set aside.
- 5
Cream together butter and sugar until very light and fluffy.
Add the eggs to the butter mixture, 1 by 1. Then add the flour mixture to the batter in thirds, alternating with the Earl Gray mixture. just until combined, being careful not to over mix! (or your cake will be tough).
- 6
Using small ice scoop to pour in molds. Tap the molds to release air bubbles.
- 7
Bake 20 mins until a toothpick comes out clean. Once cooled, reverse molds and cakes onto a cooling rack. Dust with powdered sugar.
- 8
Served with Earl Grey Tea!
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