Vanilla Tea Pound Cake

^{This post has been sponsored by Mark T. Wendell. All opinions expressed are my own.}

Winter has a way of feeling...endless at times. I came across a comment the other day that I believe perfectly encapsulates the North Eastern seasons- "you have to rely on being interesting/intellectual in the winter. Being hot is for summer only. Variety is the spice of life."

That is the very essence of my existence. I've embraced my winter layer *cough cough* with the peace of knowing once the weather warms and I'm back outdoors again, things will revert to how they were. Until then, I've traded my slightly snugger jeans for cozier sets and oversized sweatshirts. I've welcomed the frosty temps with a good book, a warm cuppa, and dare I say, a slice of everyday cake.

You may be wondering what an 'everyday' cake is, but that is what I call simple cakes made with minimal fuss and pantry ingredients that can be enjoyed any time of day, not just dessert.

That is where today's pound cake comes in. It's a dessert that surprisingly hasn't been published here on LTG but also it's such a comforting go-to when I'm craving something sweet to enjoy alongside tea.

Today's recipe features a bit of a twist. It is infused with Vanilla Black Tea from my long-standing favorite tea company, Mark T. Wendell. Their loose-leaf teas are exceptional quality whether you are craving something warm and comforting or looking to get a little creative with your cooking and baking. It's a brand I always turn to and thoroughly enjoy not just for its quality but also its variety.

Recipe Overview - What to Expect

Today's recipe begins with a base vanilla recipe, meaning you can omit the tea if you don't have it on hand, and substitute it with other ingredients such as lemon zest, poppy seeds, cocoa powder, or almond extract. There are quite a few different variations to today's recipe. If you're feeling inspired by a different variety of tea, I even suggest Mark T. Wendell's Guava Strawberry Fruit Tisane or their Blackberry Black Tea.

Taste and Texture

As the name might suggest, the pound cake got its name from the original recipe which called for a pound each of butter, flour, sugar, and eggs. We're not making that much today, but its history is reflected in its distinct texture- buttery, dense, and moist.

It's a perfect loaf cake to slice in the morning, toasted with some jam or clotted cream. Equally, it's delicious in the evening for dessert with a scoop of ice cream perhaps, or freshly whipped cream and berries on top.

Difficulty Level

As I stated above, 'everyday' cakes get their name for their accessibility and the minimal amount of effort.

Today's recipe is no different and I don't consider myself the best at cakes to be quite honest. Baking is a passion but cakes do have a science to them and not every cake I've made has been a success. This loaf cake I'm confident enough to say is fool-proof.

Preparation Process

For starters, I used a mortar and pestle to crush the tea into a finer consistency. I also added the tea to the wet ingredients to allow it to steep before transferring it to the loaf pan.

One step I do recommend is alternating between adding the dry ingredients and the sour cream mixture to the butter mixture. This ensures equal distribution of all the ingredients resulting in a whipped batter that is free of clumps and it also allows for better gluten-development.

Ingredient Checklist for this Vanilla Tea Pound Cake

For the cake:

• All-purpose flour - Commonly referred to as AP flour. I have not tested this recipe with gluten-free flour. So if you do decide to try it, my best advice is to use a very fine gluten-free blend.
• Vanilla black tea - I think the crushed vanilla tea is perfect for today's recipe. It's sweet and fragrant featuring pieces of vanilla bean and pure vanilla extract.
• Salt - A pinch goes a long way. It helps bring out the sweetness so never skip it even if you think you might not need it.
• Baking powder - The difference between baking powder and baking soda is that baking soda needs acid to activate it. Baking powder contains acid so all it needs to activate it is liquid. And yes, you need a leavening agent for baking so don't skip.
• Unsalted butter - I never bake with salted butter. I like having control over the sodium content. Just make sure your butter has had time to soften before you begin this recipe or any cake recipe. Softened butter is key.
• Granulated sugar - I have a simple yet blunt rule here: if you're going to make pound cake, do yourself a favor and don't try to make it 'healthy'. Good old plain sugar is what works here. Save your organic fruit syrups.
• Eggs - I used large eggs at room temperature. I think it's important to make sure all ingredients are at room temperature. You can use extra large but I wouldn't go smaller than large.
• Sour cream - Nothing beats a sour cream pound cake. Its high-fat content results in a richer cake.
• Whole milk - I like full-fat milk to keep with the theme of this cake, mixed with the sour cream to create a smoother mixture.
• Vanilla extract - A teaspoon is all you will need here. It just helps bring out the full flavor of vanilla.

For the vanilla glaze

• Confectioner's sugar - Whether you're making icing, frosting, or glaze it all starts with confectioner's sugar which is finely ground white sugar.
• Melted (unsalted) butter - Melted butter is the secret to this glaze. It offers a delicious flavor to the glaze but it will also cause the glaze to set quickly, so bake the loaf and make sure it has cooled completely before drizzling.
• Vanilla tea - Instead of milk, I brewed Mark T. Wendell's Vanilla Black Tea. It not only adds vanilla flavor but a little color as well. The glaze is just sublime. I recommend using vanilla tea for any glaze going forward instead of milk now.

Serving Suggestions

So now that we've gone over the ingredients, let's talk about serving suggestions.

As you might expect, tea is a perfect pairing. I served this beautiful vanilla loaf alongside a pot of Downy Pearl Jasmine also from Mark T. Wendell. I think this tea is absolutely beautiful. This fragrant tea perfumes the air as it brews, but what makes it truly unique are the hand-rolled green tea buds with silvery tips that are formed into a pearl shape.

These teas would make a beautiful gift for Valentine's Day and an equally beautiful addition to your Valentine's Day (or Galentine's Day) spread. When you shop the extensive tea collection of Mark T. Wendell, don't forget to use promo code 'LivingtheGourmet' at checkout for an exclusive reader discount!

Print

And that’s our Vanilla Tea Pound Cake recipe. If you enjoyed today’s recipe or have any questions or suggestions, be sure to let us know in the comments below, we always love hearing from you.

Happy Baking!

0