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.

20 comments

  1. Hi Beth, I am usually a silent observer and don’t write comments at all. But I am a g8 fan of yours and tried many of your recipes without any problems. But when i tried the earl grey cake the measurements did not sound ok. The flour 160 gm was too little n the batter was runny…then you said 1/2 cup sugar but in the recipe it’s written 1 cup. In the pound cake measurement of the flour in gm is 560 but every other ingredients are just doubled from the mini version. Shd the flour then be 280 gm in the mini cake? Plz clarify…my cake tasted delicious but as I added extra flour..it was chewy.

  2. Be still.. my heart. Earl Grey is my favorite tea as well! I would love a tea infused series! Jasmine truffles, rosehip cupcakes, lavender frosting, green tea pudding, so many opportunities for great herbal infusions!

  3. Hi Beth.The cake looks amazing !! As I wanted to make them I just wanted to make sure my measurement is correct . You mentioned on the video for half cup of sugar but written recipe is 1 cup . Appreciate if you can confirm which amount should I follow. Many Thanks.

  4. The recipe for the larger version did not work out for me at all. I baked it. Did the toothpick test but somehow the entire ring around the center did not cook (I should have poked multiple spots). I was super excited to try this out but I lifted it out the pan and an uncooked mess fell out. I almost cried I was so disappointed. I used an angle food cake pan since I didn’t have anything close to the bundt pans. Big mistake. Not sure I’m willing to try this again.

  5. I cant wait to try this, your cakes are so fool proof always delicious. I sent you a suggestion once when I was ordering my box and I was ignored I was hurt but still love you.

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