Earl Grey Tea Pound Cake

A refined twist on a classic, infused with real Earl Grey tea

This rich, buttery pound cake is gently infused with Earl Grey tea, delivering delicate notes of bergamot and a soft citrus finish. Perfect for afternoon tea, gifting, or elegant gatherings.

Ingredients

Cake

• 1 cup unsalted butter, softened

• 2 ¾ cups granulated sugar

• 5 large eggs, room temperature

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup Earl Grey–infused whole milk (instructions below)

• 2 teaspoons pure vanilla extract

• ½ teaspoon almond extract (optional)

Vanilla Glaze

• 2 cups powdered sugar

• 3 tablespoons whole milk or heavy cream

• 1 teaspoon pure vanilla extract

How to Infuse the Milk

1. Heat 1 cup whole milk until steaming (do not boil).

2. Add 2–3 Earl Grey tea bags or 2 tablespoons loose-leaf Earl Grey.

3. Steep for 10–15 minutes, then remove tea or strain.

4. Cool completely before using.

Directions

1. Preheat oven to 325°F (160°C). Grease and flour a bundt or 10-inch tube pan.

2. Cream butter and sugar until light and fluffy.

3. Add eggs one at a time, mixing well after each.

4. Whisk flour, baking powder, and salt in a separate bowl.

5. Alternately add dry ingredients and Earl Grey milk to the batter, beginning and ending with flour. Mix just until combined.

6. Stir in vanilla and almond extract.

7. Pour batter into prepared pan and smooth the top.

8. Bake 75–85 minutes, or until a toothpick comes out clean.

9. Cool in pan 10–15 minutes, then invert onto a rack to cool completely.

10. Whisk glaze ingredients until smooth and drizzle over cooled cake.

Serving Notes

• Pairs beautifully with a hot cup of Earl Grey or vanilla black tea.

• Store covered at room temperature for 3 days or refrigerate up to 7 days.

•