Earl Grey Tea Pound Cake

Earl Grey Tea Pound Cake

Author: 
The French Pastry School
Prep Time: 
15 minutes
Cook Time: 
30 minutes
Yield: 
3 loaves
Ingredients: 

1/6 cup Earl Grey tea leaves
3 1/6 cups granulated sugar
4.5 fresh whole eggs, room temperature
¼ tsp sea salt, finely ground
1 1/8 cups cream
2 cups sifted pastry flour
1¼ tsp baking powder
¼ lemon zest, grated
½ cup Plugrá® European-Style Butter, unsalted, melted

Directions: 

1. Thinly grind the Earl Grey tea.
2. Mix with the sugar.
3. Beat together with the eggs, salt, and cream.
4. Sift the flour with the baking powder, and add to the cream mixture with the grated lemon zest. At the end, add the melted Plugrá Butter.
5. Fill Teflon-coated loaf pans.
6. Bake in the convection oven at 360ºF/180ºC for 30–35 minutes.