Earl Grey Pound Cake With Lemon Curd Recipes

EASY LEMON CURD POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
• Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
• Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
• Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
• Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.

EARL GREY POUND CAKE WITH LEMON CURD

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.).

EARL GREY TEA CAKE

Steps:

• Heat the milk in a small saucepan, and then steep 2 of the Earl Grey tea bags in the hot milk for half an hour.
• Preheat oven to 325°F. Grease or line a 9x5 loaf pan.
• If your honey is semi-solid, melt together with the butter. Using an electric mixer cream together butter, honey and sugar in a mixing bowl. Add eggs one at a time and beat well after each addition.
• Add flour, salt, and baking powder and mix until the dry ingredients are incorporated.
• Remove the teabags from the milk making sure to squeeze out as much liquid as possible. Add infused milk, lemon zest and tea powder from 2 bags and mix until well incorporated.
• Fill batter into prepared pan and bake for about 1 hour until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover with aluminum foil towards the end of baking time.
• Combine all ingredients for the syrup and set aside. Let the loaf cake cool in the pan for 10 minutes, then remove from pan and place on a wire rack. Poke holes into the top and brush syrup on while still warm.
• Store any leftover syrup in a glass jar in the fridge. A couple teaspoons of syrup make a great addition to a cup of brewed tea.
• Let the loaf cool to room temperature before slicing into it.

EARL GREY VEGAN CAKE WITH LEMON FROSTING

Steps:

• Begin by making the tea. Put the tea bags into a small jug and cover with boiling water. Press the bags with the back of a spoon a few times to squeeze all of that flavour out then let it steep for about 15 mins. Remove the tea bags then measure the tea. You need 1½ cups (360mls) of tea for the 3 layer cake, 1 cup (240ml) of tea for the 2 layer cake and ½ cup (120mls) of tea for the 1 layer cake or 6 muffins. You should have almost exactly that once you remove the bags and measure. They tend to absorb all of the extra water but if it's a bit over, discard the extra or if it's a little less, top it up with a drop more water.
• Preheat oven to 350°F
• Grease the required number of 8 inch cake pans then cut a circle of parchment paper and put it into the bottom of each pan. This makes the cake removal once baked super easy. You can place the pan ( or the loose bottom insert) on the parchment paper and draw around it then cut to fit. If making muffins line your tin with muffin liners.
• Put the brewed tea (it doesn't matter if it's still warm), the milk, the vanilla extract and the vinegar into a large jug and stir to combine.
• Sift the flour (not essential but it does make the cake slightly lighter) into a bowl and whisk in the salt, baking soda and baking powder.
• Beat the vegan butter and sugar together until light and fluffy. I used my stand mixer but an electric hand mixer would work well or you can do it by hand.
• Once fluffy, gradually add the aquafaba while mixing. If the mixture splits a little bit don't worry as it will make no difference to the end result.
• While mixing on a very low speed, or gently by hand, add the flour mixture to the fluffy sugary butter mixture in 3 three additions, alternating with the milky tea mixture, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix the batter. Just continue until there is no dry flour visible and most of the lumps are out. A few small ones are fine. The batter should be velvety, and slightly thick.
• Divide the mixture evenly between the cake pans. If you have a kitchen scale you can weigh each tin so they are exactly the same. If not add the same amount of scoops to each tin so that they will all cook for the same amount of time.
• Bake on the middle shelf of the oven for 32-37 mins or until baked through. To test, insert a toothpick into the centre of the cake. If it comes out clean, it is done. If making muffins bake for 22-25 minutes or until a toothpick inserted comes out clean.
• Leave the cakes in the pans on a cooling rack for about 5 minutes then remove, peel the baking parchment off the bottoms and return to the cooling rack until completely cool. Do not attempt to frost or assemble if they are even the slightest bit warm.