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–+ servings
Hands holding a slice of earl grey pound cake above the rest of the loaf.

Earl Grey Pound Cake

Author: Gail Ng
Soft and tender earl grey pound cake made with earl grey-infused cream and a simple glaze on top!
4.84 from 6 votes
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Prep Time 50 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 10 minutes
Yield 9 slices
Category Dessert
Cuisine American

Equipment

Ingredients
  

Earl Grey Cream

  • 300 g heavy cream or whipping cream
  • 4 earl grey tea bags

Earl Grey Pound Cake

  • 250 g cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 earl grey tea bag, cut open
  • 225 g unsalted butter, softened to room temperature
  • 100 g brown sugar
  • 50 g granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 210 g earl grey cream

Glaze

  • 100 g powdered sugar
  • 2 ½ teaspoons milk
  • 1 teaspoon vanilla extract

Instructions
 

Earl Grey Cream

  • Steep cream: Fill a small pot with heavy cream. Submerge the tea bags in the cream. Heat on medium-high heat until it comes to a simmer. Cover, remove from the heat, and let it sit for 10 minutes.
  • Strain tea bags: Press the earl grey-infused cream out of each tea bag (make sure you get it all!) and discard the tea bags. Set the cream aside to cool.
    Left to right: hand lifting a tea bag from a pot of steeped cream, pressing earl grey-infused cream out of a tea bag.

Earl Grey Pound Cake

  • Prep: Preheat oven to 350°F. Line a 9x5" loaf pan with a sheet of parchment paper, leaving overhangs on the sides. Secure the parchment paper to the pan with metal binder clips. Set aside.
  • Mix dry ingredients: In a medium bowl, stir together cake flour, baking powder, baking soda, salt, and the contents of an earl grey tea bag. Set aside.
    Left to right: dry ingredients in a bowl, stirring dry ingredients together in a bowl.
  • Cream butter and sugars: In a large mixing bowl, use an electric hand mixer to beat softened butter until it becomes very creamy. Add brown sugar and granulated sugar and cream together until fluffy.
    Left to right: sugars in a bowl of butter, creaming butter and sugar with a hand mixer.
  • Mix wet ingredients: Add in eggs, one at a time, mixing in between each addition. Finally, add the earl grey cream you steeped earlier. If your steeped amount is less than 210g, at extra heavy cream to top it up. Mix until combined.
    Left to right: mixing an egg into batter with a hand mixer, pouring tea-infused cream into bowl of cake batter.
  • Sift in flour mixture: Use a fine mesh sieve to sift the flour mixture into the wet mixture. Use a spatula to fold together until just combined.
    Left to right: sifting flour mixture into batter, folding cake batter with a spatula.
  • Fill pan: Transfer the batter to your lined pan. Use a spatula to smooth it into the corners of the pan.
    Left to right: cake batter in a loaf pan, smoothing batter into loaf pan with an offset spatula.
  • Bake: Bake for about 60-65 minutes or until a toothpick inserted in the middle comes out mostly clean. Let the cake cool in the pan for at least 30-60 minutes before lifting it out of the pan by the parchment paper overhangs.

Glaze

  • Mix glaze: In a small bowl, stir together powdered sugar, milk, and vanilla extract until it becomes a thick but pourable consistency. If it's too thin, add a bit more powdered sugar. if it's too thick, add a bit more milk.
    Left to right: pouring a spoonful of vanilla extract into bowl of powdered sugar, drizzling icing off of a spoon into a bowl.
  • Pour glaze: Pour the glaze over the loaf and let it drip down the sides or help it along by smoothing it with a spatula.
    Left to right: pouring icing on top of loaf cake, icing dripping off a loaf cake.
  • Slice: Use a serrated knife to cut the loaf into slices and enjoy warm!

Notes

Note 1: Tea bags: If you prefer to use loose tea leaves, use 1 teaspoon of tea leaves per tea bag indicated. If your tea leaves are larger than the typical fine powder in tea bags, you might want to grind them down when adding them directly to the batter.

Nutrition

Calories: 524kcal | Carbohydrates: 49g | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 244mg | Potassium: 104mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1197IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 1mg
Keywords earl grey loaf cake, earl grey pound cake, milk tea loaf cake, milk tea pound cake
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