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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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!