Sweet Tea Lemon Pound Cake Recipe
Lemon-infused sweet tea adds a refreshing twist to this rich pound cake, topped with a lemon glaze. Perfect for tea lovers!
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Cooking tools:
- Stand mixer
- Bundt pan
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cup
- Saucepan
- Cooling rack
- Wooden pick
- Pastry brush
- Kitchen timer
- Spatula
- Measuring spoon
- Paper towel
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
- 1 3/4 teaspoons kosher salt
- 1/4 teaspoon baking soda
- 1 cup Tea-Infused Cream (recipe follows), room temperature
- Sweet Tea Simple Syrup (recipe follows)
- Lemon Glaze (recipe follows)
- TEA-INFUSED CREAM
- 1 cup heavy whipping cream + extra to taste
- 2 family-size bags Luzianne® Unsweet Iced Tea
- SWEET TEA SIMPLE SYRUP
- 1 cup granulated sugar
- 1 cup water
- 4 family-size bags Luzianne® Unsweet Iced Tea
- LEMON GLAZE
- 1/4 cup lemon juice
- 1 cup confectioners’ sugar
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