Lemon Earl Grey Pound Cake Recipes

EARL GREY POUND CAKE WITH LEMON CURD

Steps:

• Let the butter, eggs, and sour cream stand at room temperature for 30 minutes.
• Preheat oven to 350 degrees F. Grease and flour 12 individual fluted tube pans; set aside.
• In a large bowl combine flour, ground tea leaves, baking powder, salt, and soda; set aside.
• In a very large mixing bowl beat butter with an electric mixer on medium-high speed for 1 to 2 minutes.
• Add granulated sugar; continue beating 5 minutes.
• Beat in the eggs, 1 at a time, scraping sides of bowl after each addition.
• Beat in vanilla (Mixture may appear curdled).
• Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until combined.
• Spoon batter into prepared pans, filling two-thirds full.
• Bake 25 minutes or until pick inserted near center comes out clean.
• Cool in pans on racks 10 minutes.
• Remove; cool on racks.
• TO FINISH:.
• Split cakes in half. Place tops on plates upside down; spread with curd.
• Add bottoms to creat a proper looking bundt cake.
• Sprinkle powdered sugar.
• *TIP:.
• For 4 teaspoons ground Earl Grey tea leaves, open bags with finely ground tea leaves (5 bags) or use mortar and pestle to finely grind loose Earl Grey tea leaves; measure 4 teaspoons.).

LEMON EARL GREY POUND CAKE

Steps:

• For the earl grey tea leaves, use a spice grinder or food processor to break up the large leaves and coarsely grind into smaller pieces (not powder). If not, you can also put the leaves in a Ziploc bag. Zip the bag and hit with a rolling pin to break them into smaller pieces.
• Place the oven rack to lower-middle position. Preheat the oven to 350˚F (177˚C). Grease a loaf pan (9x5-inch) thoroughly with butter.
• In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat together butter, sugar, baking powder and salt until very pale, light and fluffy, about 8 minutes. Scrap down the paddle and bowl. With mixer on medium-high speed, add eggs and egg yolk one at a time, scrapping down the paddle and bowl after each time.
• In a small bowl, whisk together sour cream, lemon zest and vanilla extract until smooth.
• In a medium bowl, combine flour and tea leaves.
• Back to the mixer, add half of the sour cream into the batter. Mix on medium-low speed, about 15 seconds. Add half of the flour and mix for another 15 seconds. Add the rest of the sour cream and mix for 15 seconds. Add the flour and mix again 15 more seconds. Finish mixing the batter with a spatula to make sure everything is incorporated.
• Transfer the batter to the prepared loaf pan and roughly smooth the top. Swirl the batter with a butter knife or offset spatula to remove air pockets. Bang the loaf pan on the counter a couple times to remove air pockets. Smooth the top once again. Wash a butter knife under tap water to wet both sides, then run it into the center of the loaf cake lengthwise (about 1-inch deep into the cake), which will help to create a beautiful crack in the middle.
• Bake in the oven until dark golden brown with a nice crack and the cake is set when press gently on top, about 60 - 70 minutes. Since the cake is very moist, it's ok to overbake. Transfer the pan to a wire rack and cool for 10 minutes. Loosen the sides with a butter knife or offset spatula. Carefully invert the pound cake onto a towel on top of the wire rack. Remove the pan, flip the cake back and place on the rack to cool completely. Slice and serve.