Sweet Tea Lemon Pound Cake Recipe for a Fresh Take on Tea

Ingredients

• CAKE
• 2 cups unsalted butter, softened
• 3 cups granulated sugar
• 4 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 4 1/2 cups Swans Down® Cake flour, sift before measuring
• 1 3/4 teaspoons kosher salt
• 1/4 teaspoon baking soda
• 1 cup Tea-Infused Cream (recipe follows), room temperature
• Sweet Tea Syrup (recipe follows)
• Lemon Glaze (recipe follows)
• TEA-INFUSED CREAM
• 1 cup heavy whipping cream, plus more if needed
• 2 family-size bags Luzianne® Unsweet Iced Tea
• SWEET TEA SYRUP
• 1 cup water
• 1 cup granulated sugar
• 4 family-size bags Luzianne® Unsweet Iced Tea
• LEMON GLAZE
• 1/4 cup lemon juice
• 2 cups (230 grams) confectioners’ sugar