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Sliced Loaf of Earl Grey Pound Cake on white platter with lemons and cup of tea

Earl Grey Pound Cake

Make an elegant pound cake in a Bundt pan with lemon and bergamot flavors that will remind you of a cup of Earl Grey tea or a London Fog latte.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American, British
Servings 12

Equipment

  • Loaf pan approximately 6 cup capacity
  • Electric mixer or stand mixer

Ingredients
  

  • ⅓ cup milk (any kind)
  • 6 Earl Grey tea bags
  • 2 sticks unsalted butter softened (1 cup)
  • 1½ cups granulated sugar
  • 3 eggs
  • ½ cup sour cream (regular or low fat)
  • 1 tsp vanilla extract (preferably pure)
  • 1 tbsp lemon juice (fresh or bottled)
  • 2¼ cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • Baking spray with flour

Glaze

  • ¼ cup hot water
  • 3 tbsp granulated sugar
  • 1 tbsp honey
  • 3 tbsp lemon juice (fresh or bottled)
  • 2-3 drops Bergamot essential oil optional OR 1-2 Earl Grey tea bags

Garnish

  • Confectioners sugar for dusting (optional)

Instructions
 

  • Preheat oven to 350°F.
  • Microwave the milk in a liquid measuring cup for 30 seconds. Steep the tea bags in the warmed milk while you prepare the next steps.
    ⅓ cup milk, 6 Earl Grey tea bags
  • If the butter is not soft, put it in the microwave for 20 seconds at 30% power. Repeat in 20 second intervals until soft but not melted.
    2 sticks unsalted butter
  • Using an electric mixer or stand mixer, cream the butter in a bowl by beating it on medium speed.
  • Add 1 cup of sugar, and beat on medium speed to incorporate it into the butter. Then beat in the remaining ½ cup of sugar.
    1½ cups granulated sugar
  • Add the eggs one at a time, and continue beating on medium speed.
    3 eggs
  • Add in the sour cream and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
    ½ cup sour cream
  • Remove the tea bags from the milk. Add the steeped milk, vanilla extract, and lemon juice to the mixture, beating at medium speed until incorporated.
    1 tsp vanilla extract, 1 tbsp lemon juice
  • In a medium bowl, whisk together the flour, baking powder, and salt.
    2¼ cups all purpose flour, 1 tsp baking powder, ½ tsp salt
  • Add ⅓ of the flour mixture at a time to the batter and mix at low speed just until incorporated. Repeat until all of the flour mixture has been added to the batter.
  • Thoroughly spray the loaf pan with baking spray (includes flour in the spray).
    Baking spray with flour
  • Spoon the batter into the prepared pan. Even out the top with a rubber spatula. Gently tap the pan on the counter to get rid of air pockets.
  • Bake at 350°F for 60 to 85 minutes. Test for doneness by inserting a toothpick in the highest part of the cake and see if the batter is no longer wet. Or, use a baking thermometer to see that it comes out bright red.
  • Put the pan on a cooling rack for 10 minutes. Use a serrated knife to remove any cake that has risen above the rim of the pan.
  • To remove from the pan, invert it onto a serving plate. If it does not easily come out of the pan, gently run an offset spatula or butter knife along the edges.
  • Make the glaze by combining the hot water, sugar, honey, lemon juice, and bergamot essential oil in a small bowl, Brush the glaze generously on the top and sides of the warm pound cake. (If you do not have bergamot essential oil, steep 1-2 Earl Grey tea bags in the hot water before adding the other ingredients. Remove the tea bags before brushing the glaze on the cake.)
    ¼ cup hot water, 3 tbsp granulated sugar, 1 tbsp honey, 3 tbsp lemon juice, 2-3 drops Bergamot essential oil
  • If desired, dust the top of the loaf with confectioner's sugar immediately before serving.
    Confectioners sugar

Video

Notes

  • Since pound cakes are denser than layer cakes, they take longer to bake. Begin testing for doneness at 1 hour. If the toothpick comes out wet, continue cooking in 5-minute increments. Avoid overbaking, or the crust will brown too much and can be hard.
  • I usually do not have trouble removing cakes from the pan if they have been generously sprayed with Pam Baking Spray before putting the batter in. 
  • You can evenly dust with confectioners sugar using a powdered sugar shaker.
  • Serve with fresh berries and whipped cream.
  • Store leftovers in an airtight cake carrier for up to 3 days. 
  • The part of the cake that was sliced off when leveling it in the pan is great to use in a parfait.
  • The leftover glaze can be stored covered in the refrigerator. It can be used to sweeten tea.