Zutaten für Earl Grey Pound Cake With Lemon Curd
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- All Purpose Flour
- Earl Grey Tea
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Baking Soda
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- Lemon curd (store-bought or homemade), amount needed for filling
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Earl Grey Pound Cake With Lemon Curd? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Earl Grey Pound Cake With Lemon Curd
- Let the butter, eggs, and sour cream sit at room temperature for 30 minutes.
- Preheat oven to 350°F (175°C).
- Grease and flour 12 individual mini fluted tube pans.
- In a large bowl, whisk together 2 cups all-purpose flour, 4 teaspoons finely ground Earl Grey tea leaves (see tip below), 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar using an electric mixer on medium-high speed for 1-2 minutes until light and fluffy.
- Beat in 4 large eggs one at a time, scraping down the sides of the bowl after each addition.
- Stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients and 1 cup sour cream to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
- Spoon batter evenly into the prepared pans, filling them about two-thirds full.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once completely cool, carefully slice each cake in half horizontally.
- Place the cake tops upside down on serving plates.
- Spread a generous amount of lemon curd onto each cake top.
- Top with the cake bottoms to create a complete bundt cake.
- Dust with powdered sugar before serving.
- Tip: For finely ground Earl Grey tea leaves, open several tea bags of finely ground tea leaves or use a mortar and pestle to finely grind loose leaf Earl Grey tea.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
104g
Fat
93g
Carbs
17g
