Earl Grey Green Tea Pound Cake
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If you love pound cake as much as I do, you will love this Earl Grey Green Tea Pound Cake! I infuse the milk with Earl grey green tea and top this classic pound cake with a sweet cream cheese glaze.
Pound cake aficionados, check out some of my other favorite pound cakes like my Chocolate Donut Pound Cake, Traditional Butter Pound Cake, or the Best Meyer Lemon Pound Cake.
Table of Contents
Why You'll Love This Recipe
Infused with Tea: This Earl Grey Green Tea Pound Cake is made using the Brew La La Earl Grey Green Tea. I brew the tea with the milk so the milk is infused with the tea flavor and then I use that in my classic pound cake recipe. I also add in another tea bag into the cake batter for loads of Earl grey flavor. This easy pound cake recipe is very simple, yet it has so much flavor!
Loaf Cake: This easy pound cake recipe is baked in a 1-pound loaf pan. My favorite loaf pans are from USA Pan as the little ridges in their pans really help the cakes bake up just perfectly. I love baking pound cakes in a loaf pan as they are such an easy pound cake recipe to make and remove.
Cream Cheese Icing: This Earl Grey Green Tea Pound Cake has a cream cheese icing on it. I take this easy pound cake recipe to the next level with a simple icing that really makes this cake so good!
Ingredients
Organic Salted Butter I use Organic Valley Salted Butter in this cake. If you can’t get Organic Valley, the Costco Kirkland Organic Salted Butter is my second favorite and I buy it all the time!
Organic Cane Sugar In this pound cake I used the Costco Kirkland Organic Cane Sugar. I love that they make 10-pound bags!
Organic Vanilla Extract Simply Organic Vanilla Extract is what I used in this pound cake. Their pure and true vanilla flavor commitments any baked good.
Organic Large Eggs I used the O Organics Large Eggs here. Vons pretty much always has these eggs in stock which is great!
Organic Milk I used Organic Valley Grassmilk in this recipe. Grassmilk is really so much better than regular milk, I can taste the difference!
Organic Earl Grey Green Tea I used Brew La La for this Organic Earl Grey Green Tea. I used one bag in the batter and I steeped the second tea bag into warm milk before adding the milk into the batter.
Cake Flour I make my own cake flour, because there is no organic cake flour on the market right now. You can make my Homemade Cake Flour.
Fine Sea Salt I use the table grind sea salt from Frontier Co-Op. I buy the 5-pound bags and we use it for our salt shaker as well as all our cooking and baking.
Organic Powdered Sugar I use Florida Crystals Organic Powdered Sugar in this pound cake.
Organic Cream Cheese I always use Organic Valley Cream Cheese, it’s my absolute favorite and it adds amazing flavor into the frosting.
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
To make the batter: Add the milk to a small saucepan and heat until it reaches 140°F on a drink thermometer. Remove from heat. Add in one of the tea bags and allow to steep for 5 minutes. Remove tea bag, let milk come to room temperature before beginning next step.
Step 2
Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar and vanilla extract. Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
Add the milk, cake flour, contents of the remaining tea bag, and sea salt in that order, and mix on low until combined, scraping down the sides of the bowl as needed to ensure a smooth batter and everything is mixed. Pour the cake batter into the loaf pan and spread evenly.
Step 4
Bake for 1 hour 15 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely in the cake pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
To make the icing: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cream cheese, and powdered sugar. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy.
Baker's Tips
- Make sure your butter is soft. This is key for pound cake! I prefer to leave butter out on the counter to soften naturally.
- Feel free to use any tea that you like as this pound cake is a classic and would be delicious with any tea!
- I love making pound cake in the evening so it has time to fully cool. I usually bake pound cakes in the evening, let them chill overnight, and then frost them the following day.
- Check out my post the Best Loaf Pans for Baking. While I list my top pick above, you can get more insight on other options as well.
FAQ's
Yes, but if you do just add ¼ teaspoon of fine sea salt to the recipe.
Yes, you can use this recipe to use any kind of tea you like!
Pound cake should be stored in an airtight container to retain it's moist texture. This one has cream cheese icing, so it also needs to be stored in the fridge.
Craving More?
Earl Grey Green Tea Pound Cake
Ingredients
Batter
- ½ cup milk
- 2 earl grey green tea bags
- 113 grams salted butter (softened)
- 340 grams cane sugar
- 2 teaspoons vanilla extract
- 3 large eggs (room temperature)
- 212 grams cake flour
- ¼ teaspoon fine salt
Icing
- 57 grams salted butter (softened)
- 57 grams cream cheese
- 212 grams powdered sugar (sifted)
Instructions
- To make the batter: Add the milk to a small saucepan and heat until it reaches 140°F on a drink thermometer. Remove from heat. Add in one of the tea bags and allow to steep for 5 minutes. Remove tea bag, let milk come to room temperature before beginning next step.
- Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar and vanilla extract. Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
- Add the milk, cake flour, contents of the remaining tea bag, and sea salt in that order, and mix on low until combined, scraping down the sides of the bowl as needed to ensure a smooth batter and everything is mixed. Pour the cake batter into the loaf pan and spread evenly.
- Bake for 1 hour 15 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely in the cake pan.
- To make the icing: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cream cheese, and powdered sugar. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy.
- Spread the frosting over the top of the loaf cake.
- Store in a cake dome for up to 7 days.
Video
Notes
Nutrition
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