Earl Grey Pound Cake

Pound Cakes are cakes that contain flour, eggs, sugar & butter with a ratio of
1:1:1:1. 

Pound cakes can be also known as sponge cakes & madeira cakes.

DTLB made a madeira cake once - check it out here!

This is a reduced-sugar pound cake with an Earl Grey twist.

Lemon Zest

Earl Grey Tea Leaves from 1 Teabag

3 Eggs

Mix the Earl Grey Leaves into the Sieved Flour Mix

All Ready to Combine - the flour mix, the eggs, the creamed mixture

Fold in the Flour Mix

Unbaked & Baked Pound Cake

Slice em' up

Makes 10 slices

Ingredients

• Cake flour, 150g
• Baking powder, 1/8 tsp
• Butter, unsalted, 150g, softened
• Icing sugar, 100g (i reduced it by 50g)
• Salt, a pinch
• Eggs, 3, beaten lightly
• Lemon, 1, grated (zest)
• Earl grey tea leaves, 1 tea bag

Methods

1. Preheat oven to 170°C.
2. Line a loaf tin with baking paper (unless it’s a nonstick tin).
3. Sift flour and baking powder twice.
4. Combine the flour mixture with earl grey tea leaves.
5. Cream the butter till slightly smooth, then add icing sugar and salt.
6. Beat till light, fluffy & pale (takes about 10 minutes depending on beater speed).
7. Gradually beat in the eggs and lemon zest until well-combined.
8. Add flour mixture and fold well with a spatula.
9. Smooth the surface of the batter till glossy & smooth.
10. Pour batter into loaf and make a lengthwise ‘slit’ in the middle with a spatula.
11. Bake for 50 minutes.
12. Remove from tin and place on wire rack to cool.
13. Wrap with cling film before storing.

        Adapted from:

How was it?
- i love the earl grey taste in there (in any pastry in fact, especially Earl Grey Madeleines)
- a little dry for the cake texture..& the cake did not rise as much as I thought it would

Better it up!
- use 2 bags of Earl Grey Tea Leaves instead
- increase sugar by 25g

The Verdict