Hi everyone! This is Sierra. Today, I am sharing with you the best earl grey pound cake recipe. It’s so yummy that I could finish the entire loaf all by myself… Quite dangerous, I must say!
What Is A Pound Cake?
Pound cake is made with a pound each of flour, sugar, butter, and eggs–thus the name pound. Surprisingly, the traditional recipe uses only these four ingredients and nothing else; that results in a dense flavor.
However, the recent trend is to make them a little more fluffy and light, using additional ingredients like heavy cream or milk and baking powder to help the dough rise.
What Is The “Right” Pan For This Recipe?
A lot of pound cakes are made in bundt-shaped pans, but I am using a loaf pan. Here are the dimensions:
Pound cake is baked at a lower temperature for a longer time to make sure that the inside is baked fully, and a lower temperature helps avoid burning the top of the loaf. This temperature and timing would all depend on your oven. For your reference, I baked at 340°F for ~85 minutes, and that turned out better than baking at 350°F for ~70 minutes (I suggest you test out your oven or find out the temperature of your oven!). If you’re interested in reading more about what kind of pan is the right fit, you can learn more in this article!
Did Someone Say Earl Grey Pound Cake?
What I have here is a modern twist with earl grey tea to enhance the flavor. There are simple vanilla and chocolate pound cakes out there. Why not add a drop of creativity and add some tea flavor? Turns out, a hint of earl grey flavor really raises this pound cake to a whole new level. This recipe will get you a soft, moist, and just perfectly dense pound cake. Perfect for a gift, it tastes amazing with a cup of milk or tea!
Here is a tip: wrapping the cooled pound cake with saran wrap and giving it 2-3 days before eating it would be the best way to get the most flavor out of it (if you can resist)!
Not a fan of earl grey? No problem. Substitute with your favorite tea.
Let’s get started!
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Earl Grey Pound Cake
Course: DessertCuisine: AmericanDifficulty: Intermediate1
loaf40
minutes1
hour20
minutesThis delicious pound cake recipe takes the traditional pound cake and raises it to a whole new level by enhancing the flavor with Earl Grey tea while retaining the dense and moist interior that pound cake is known for.
Ingredients
1 cup unsalted butter (softened at room temperature)
1 1/2 cups sugar
3 eggs (room temperature)
2 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
5 tbsp milk (of any kind)
3-4 Earl Grey tea bags
1 tsp vanilla
1/2 tbsp powdered sugar (optional for decoration)
- Equipment
Loaf pan
Mixing bowls
Silicone spatula
Hand mixer (or whisk)
Bowl or cup to brew tea
Directions
- Preheat the oven to 340°F
- Start by greasing the loaf pan and cooling it in the fridge before getting started (cooling is optional)
- Prepare the dry ingredients by sifting all-purpose flour, baking powder, and salt into a bowl
- Sift the tea into the bowl. Don’t worry about forcing the larger leaves through, as we will set these aside for brewing the tea
- Warm up the milk in a cup by microwaving for 30-40 seconds. Steep the tea with the leftover tea leaves from previous step
- In a larger bowl, beat the butter until it is creamy using a hand-mixer or whisk
- Add the sugar ½ cup at a time and beat until the mixture becomes creamy and light. Set it aside
- Beat the eggs in another bowl
- In three increments, add the eggs to the creamy mixture, each time mixing well until the egg is fully integrated
- Add the milk tea to the mixture, making sure to strain out the leaves, and add the vanilla. Whisk until everything comes together
- Fold the flour in by sifting it a little at a time. Do not overmix. By the end of this step, you should see a smooth dough forming
- Take out the chilled loaf pan from the fridge and add the mixture in, making sure that it doesn’t go past ⅔ full (you shouldn’t have any extra if you’re using the same size as us)
- Bake in the oven for 75-85 minutes. After 60 minutes, keep an eye on the pound cake to make sure you’re not over-baking since every oven is different! When you stick a toothpick in the center and it comes out clean you’re done! Let it sit in the pan for 5 minutes and then transfer to a wire rack to let it fully cool. Add powdered sugar (optional)
Notes
- If possible, it is best to wrap the pound cake with saran wrap and leave for 2-3 days before eating. This will let the flavors fully integrate. It will be worth the wait!
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Thank you for sharing this wonderful recipe! Already made it once, and I plan to make it again soon 🙂
Aw so happy to hear that! Thank you!
11/10 tasty way to use my extra loose leaf tea. Note: if you’re using loose leaf instead of tea bags, use something like 4-5 tsps of tea since the tea leaves aren’t crushed as much as in tea bags. (I personally would also add a lil more milk to steep the larger tea leaves in for more tea flavor but that’s my preference)
This is the most delicious thing I have ever baked! I even forgot to add the vanilla (oops!). I used an earl grey tea with lavendar and it is so delightful. I’m going to do a chai tea version next time. Keep these recipes coming!
I made this in a 8 in round cake pan since I didn’t have a loaf pan. Still turned out great and was done in 60 min.
Oooh Round cake is always more interesting than a loaf pan. Great to hear! 🙂
So I stupidly thought “steep the tea” meant making a cup of tea in water, and then mixed it in with the milk ahhhhh I added more flour to cover up the extra liquid, but yeah. Big mistake. Also forgot to add vanilla extract. Wish me luck ><
Good luck!! Fingers crossed!! Hopefully it’ll still taste delicious 😀
Thanks for the recipe!! The taste is really good 🙂 One question – do we have to store it in the refrigerator for the 2-3 days? Thanks!
Thank you! I’m so glad to hear that! And you can leave it out on the counter for the first 5 days! 🙂
Wonderful recipe, will definitely make again! I did increase the tea bags to 5 and decrease the sugar by 1/4 cup. Baked at 340F with a 9 inch tube pan and it was done in about 50-55 min.
Thank you so much!
Wow! This tasted so yum, thank you 🙂 I made it in a bundt tin and it turned out very cute hehe. Only required 50 minutes cooking time.
We’re so glad to hear that!