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Vanilla Tea Pound Cake

Vanilla Tea Pound Cake
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Ingredients

Units Scale
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla black tea, ground with a mortar and pestle
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1/4 cup sour cream
  • 2 tablespoons whole milk

For the vanilla glaze:

  • 2 cups confectioner's sugar
  • 2 tablespoons unsalted butter, melted
  • 2-3 tablespoons brewed vanilla black tea

Instructions

  1. Preheat oven to 350 degrees F. and line an 8.5 in x 4.5 (or 9x5) loaf pan with parchment paper.  Set aside.
  2. In the bowl of your stand mixer with the paddle attachment, beat butter and sugar until well combined.
  3. Add the eggs one at a time and beat until whipped.  Finally, add the ground tea leaves and vanilla extract.  Mix again on low speed until combined.
  4. In a separate bowl, whisk together flour, baking powder, and sugar.  Set aside.
  5. In a smaller bowl, whisk sour cream and milk together.
  6. With the stand mixer at low speed, add the dry ingredients and sour cream to the butter mixture, alternately between the two.  Make sure the batter is whipped and fluffy.
  7. Transfer the batter to the prepared loaf pan.  Tap a few times on the counter to release any air.
  8. Bake for about 1 hour until deep golden and the cake tester comes out clean.
  9. Remove and let cool completely before topping with the glaze.
  10. Once the loaf has cooled, combine all the ingredients for the glaze in a small bowl and whisk until thick and smooth.  Drizzle over the loaf and spread evenly, allowing it to cascade down the sides.
  11. The glaze sets very quickly so you can serve it immediately if desired.  Enjoy!

Notes

This pound cake keeps fresh for up to five days.  Because the cake is glazed, I like to wrap it in wax paper and then keep it under a covered cake dish or in the refrigerator just make sure to let it sit out for a bit before serving.

Find it online: https://livingthegourmet.com/2025/02/vanilla-tea-pound-cake.html