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
- Preheat oven to 350 degrees F. and line an 8.5 in x 4.5 (or 9x5) loaf pan with parchment paper. Set aside.
- In the bowl of your stand mixer with the paddle attachment, beat butter and sugar until well combined.
- 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.
- In a separate bowl, whisk together flour, baking powder, and sugar. Set aside.
- In a smaller bowl, whisk sour cream and milk together.
- 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.
- Transfer the batter to the prepared loaf pan. Tap a few times on the counter to release any air.
- Bake for about 1 hour until deep golden and the cake tester comes out clean.
- Remove and let cool completely before topping with the glaze.
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
