Dessert

Beth’s Earl Grey Pound Cake Recipe | ENTERTAINING WITH BETH

Beth’s Earl Grey Pound Cake Recipe | ENTERTAINING WITH BETH



Learn how to make my mini Earl Grey Pound Cakes. It’s a wonderful spring cake recipe for a brunch or even Mother’s Day that is coming up. You can make it in this mini cake tin or double the recipe for a full-sized bundt pan. Both recipes are in the description and follow below. Happy Baking! Enjoy! 🙂 xx Beth

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BETH’S EARL GRAY POUND CAKES (MINI VERSION)
Makes 6 Mini Pound Cakes

INGREDIENTS:
½ cup (120 g) butter, softened
1 cup (200 g) sugar
3 eggs, room temperature
1 tbsp (15 ml) orange zest
1 tsp (5 ml) vanilla
1 1/3 cups (160 g) sifted flour
½ tsp (2.5 ml) salt
1 tsp (5 ml) baking powder
½ cup (120 ml) milk
3 Earl Gray tea bags

METHOD:
Preheat oven to 350F (175C) degrees.

Spray Bundt pan with baking spray and distribute well with a pastry brush.

Warm ½ cup of milk in a sauce pan. Add 3 Earl Gray tea bags. Allow it to steep for 5-7 minutes. Discard bags and allow milk to cool.

Sift together the flour, salt and baking powder and set aside.

Cream together butter and sugar until very light and fluffy.

Add the eggs to the butter mixture, 1 at a time. For a quick way to warm up eggs to room temperature, place them in a bowl with warm water for 5 mins while butter is creaming together).

Add vanilla and zest and beat to combine.

Then add the flour mixture to the batter in thirds, alternating with the Earl Gray mixture. just until combined, being careful not to over mix! (or your cake will be tough)

Scoop into the molds with a small ice cream scoop.

Bake 20 mins until a toothpick comes out clean. Once cooled, reverse tin and cakes onto a cooling rack. Dust with powdered sugar.

Serve with homemade whipped cream or vanilla ice cream.

BETH’S EARL GRAY POUND CAKES (FULL-SIZED VERSION)
Makes 1 Bundt Cake in a 10-cup pan

INGREDIENTS:
1 cup (240 g) butter, softened
2 cups (400 g) sugar
6 eggs, room temperature
2 tbsp. (30 ml) orange zest
2 tsp (10 ml) vanilla
2 2/3 (520 g) cups sifted flour
1 tsp (5 ml) salt
2 tsp (10 ml) baking powder
1 cup (240 ml) milk
6 Earl Gray tea bags

METHOD:
Preheat oven to 350F(175C) degrees.

Spray a 10-cup Bundt pan with baking spray.

Warm milk in a sauce pan. Add 6 Earl Gray tea bags. Allow it to steep for 5-7 minutes. Discard bags and allow milk to cool.

Sift together the flour, salt and baking powder and set aside.

Cream together butter and sugar until very light and fluffy.

Add the eggs to the butter mixture, 1 at a time. For a quick way to warm up eggs to room temperature, place them in a bowl with warm water for 5 mins while butter is creaming together).

Add vanilla and zest and beat to combine.

Then add the flour mixture to the batter in thirds, alternating with the Earl Gray mixture. just until combined, being careful not to over mix! (or your cake will be tough)

Pour batter into pan. Bake 40-45 mins until a toothpick comes out clean. Once cooled, reverse tin and cake onto a cooling rack. Dust with powdered sugar. Serve with homemade whipped cream or vanilla ice cream.

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

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