EARL GREY POUND CAKE WITH LEMON CURD
Lemon and tea are a classic pairing. Try the duet in this wonderful Earl Grey Cake with Lemon Curd. These are meant to be baked in mini bundt pans.
Provided by Annacia
Categories Dessert
Time 50m
Yield 12 mini cakes
Number Of Ingredients 11
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.).
Nutrition Facts : Calories 519.6, Fat 31.4, SaturatedFat 18.7, Cholesterol 169, Sodium 430.6, Carbohydrate 52.7, Fiber 0.9, Sugar 26.2, Protein 7.6
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Basil Kenneth Neely
n@gmail.comI love the combination of Earl Grey and lemon. This cake is a must-try for any tea lover.
Jean Cloud
c@hotmail.comThis cake is perfect for any occasion. I've made it for birthdays, holidays, and even just because.
Ruth Kabiru
r_kabiru50@yahoo.comI'm not a baker, but this recipe was easy to follow and the cake turned out great.
Abdullah Al-mamun
abdullah.a@gmail.comThis cake is so moist and flavorful. I can't stop eating it!
Sylvia Casaus
sylvia_casaus@yahoo.comI made this cake for my friend's birthday and she loved it. She said it was the best pound cake she'd ever had.
Jamiu Moshood
moshoodj@hotmail.comI substituted the lemon curd for orange curd and it was still delicious. I think this cake would be great with any type of citrus curd.
Os Gaming 3636
os@gmail.comThis was my first time making pound cake and I'm so glad I tried this recipe. It came out perfect!
Ashley Sorgatz
ashleys80@gmail.comThis recipe is a keeper! I will definitely be making it again.
Tiffani Burns
btiffani@gmail.comI've made this cake several times now and it's always a crowd-pleaser.
Ms ruhul Ms ruhul327
mr59@yahoo.comThis cake was a hit at my tea party! Everyone loved the light and fluffy texture and the burst of citrus flavor.
Roger Acosta
roger.a56@hotmail.comI'm not a huge fan of lemon curd, but I thought it was delicious with the pound cake. The tartness of the curd balanced out the sweetness of the cake perfectly.
Cindy Rakes
cindy_rakes43@yahoo.comThe recipe was easy to follow and the cake turned out beautifully. I loved the moist texture and the delicate crumb.
Muzamil King
m_king47@aol.comThis Earl Grey pound cake with lemon curd was an absolute delight! The flavors of bergamot and lemon perfectly complemented each other, creating a taste that was both refreshing and decadent.