Elevate the classic pound cake with the sophisticated aroma of Earl Grey tea. This recipe steeps finely ground tea leaves directly in the batter, imparting a distinctive floral-citrus bergamot flavor into every buttery bite.
The result is a dense yet tender cake with a velvety crumb and subtle fragrance that pairs perfectly with a cup of tea or coffee. Topped with a simple Earl Grey-infused glaze, this cake is as beautiful as it is delicious—a refined treat for any afternoon gathering or quiet moment.
The Art of Infusing Flavor into Butter Cake
The secret to this cake’s pronounced yet balanced flavor lies in maximizing the tea’s surface area. By finely grinding the loose-leaf tea, we unlock more of the essential oils—especially bergamot—ensuring the flavor infuses throughout the batter rather than appearing as isolated specks.
The creaming method is crucial here: beating room-temperature butter and sugar until pale and fluffy incorporates air, which gives the dense pound cake its signature fine texture. The ground tea is blended into the butter-sugar mixture, allowing the fats to fully absorb the aromatic compounds.
This technique, combined with the moisture from whole eggs and sour cream, creates a cake that is richly flavored, exceptionally moist, and perfectly balanced—never dry or crumbly.
Ingredients
For the Cake:
- 2 tablespoons (about 4-5 bags) loose-leaf Earl Grey tea, finely ground*
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks / 226g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- ¼ cup (60g) sour cream or full-fat plain yogurt, room temperature
- 1 teaspoon vanilla extract
Can substitute: 3 tablespoons from about 6-7 Earl Grey tea bags, contents finely ground.
For the Earl Grey Glaze:
- 1 cup (120g) confectioners’ sugar, sifted
- 2-3 tablespoons strongly brewed & cooled Earl Grey tea**
- ½ teaspoon vanilla extract (optional)
Brew 1 tea bag in ¼ cup hot water for 5+ minutes, then cool completely.
Instructions
1. Prepare the Tea & Dry Ingredients: Preheat oven to 325°F (165°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper. Using a spice grinder or mortar and pestle, grind the loose-leaf Earl Grey tea into a fine powder. In a medium bowl, whisk together the flour, baking powder, salt, and the ground tea until thoroughly combined.
2. Cream Butter, Sugar & Tea: In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for 3-5 minutes, until very light, fluffy, and pale yellow.
3. Incorporate Eggs & Dry Ingredients: With the mixer on low, add the eggs one at a time, beating well after each addition and scraping down the bowl. Beat in the vanilla extract and sour cream until just combined. Add the flour-tea mixture in two additions, mixing on low speed until just incorporated and no dry streaks remain. Do not overmix.
4. Bake: Spoon the thick batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (a few moist crumbs are okay). The top should be golden brown and the cake should be pulling away slightly from the sides.
5. Cool in Pan & Make Glaze: Let the cake cool in the pan on a wire rack for 15 minutes. Then, run a knife around the edges and carefully invert it onto the rack to cool completely. While the cake cools, prepare the glaze: in a small bowl, whisk the sifted confectioners’ sugar with 2 tablespoons of the cooled, strong Earl Grey tea and vanilla extract until smooth. Add more tea, ½ teaspoon at a time, until a thick but pourable consistency is reached.
6. Glaze & Serve: Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for at least 30 minutes before slicing. Store leftovers in an airtight container at room temperature for up to 3 days.
Pro-Tips for a Perfect Tea-Infused Cake
- Grind the Tea Finely: This is non-negotiable for even flavor distribution and a pleasant texture. A coarse grind will create bitter, gritty spots.
- Room Temperature Ingredients are Key: They emulsify properly, creating a smooth, cohesive batter that bakes evenly.
- Don’t Over-Bake: Pound cake continues to cook as it cools. Remove it as soon as the tester comes out clean to ensure a moist crumb.
- Cool Completely Before Glazing: If the cake is warm, the glaze will melt and absorb, creating a wet, sticky top instead of a beautiful sheen.
- Boost the Flavor: For an extra layer, add ½ teaspoon of finely grated lemon or orange zest to the batter.
- Brew Strong Tea for Glaze: Use minimal water and a long steep time to create a potent tea concentrate that delivers flavor, not just color.
This Earl Grey Pound Cake is a sophisticated twist on a timeless classic.
