1 cup butter (softened)
1 1/2 cups white sugar
2 TSP vanilla extract
1/3 cup milk
1 lemon (zest and juice)
1 TBSP earl grey tea (finely crushed)
2 cups all-purpose flour
1 TSP salt
Well, leave it to me to try putting tea into just about everything…I’ve put it in soup and on fish before, so why not try it in a cake, right? On a mildly unrelated note, my iPhone (4!) took this photo. How crazy is that? Oh technology, you’ll never be as delicious as this pound cake, but you’re pretty damn cool.
I baked several batches of mini pound cakes for the Calgary Food Blogger Bake Sale that just happened this past weekend at Casel Marché. Due to my forceful salesperson technics, I sold them all! Score!
*Note: Since I am not much of a baker, I used this recipe from Canadian Living as a guideline.
Preheat your oven to 350 degrees. Start by whipping the butter and sugar together in a large mixing bowl until the mixture is light and fluffy, resembling icing. Add the eggs to mixture and whip until they’re well incorporated. Next, pour in the vanilla, milk, lemon and earl grey tea and mix to combine. Now, stir in the flour and salt until a thick batter forms.
Pour the batter into a prepared mini loaf pan and let bake in the oven for 45 minutes, or until a toothpick goes into the cake and comes out clean. Serve warm with a little raspberry jam and, a London Fog, of course!
One of the easiest cakes ever! If I can do it, so can you!
Yields 4 mini loaves
Total cook time…55 minutes
5 Comments to “London Fog Pound Cake”
- Culinaire Soup Recipe Round Up and Start From Scratch!
- Swiss Chard Stem and Shallot ‘Salsa’
- Grilled Romaine and Chorizo Salad
- Chipotle, Cranberry and Walnut Romesco Sauce
- The Kenwood Cooking Chef and Vodka, Apple and Cranberry Granita
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States