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Author Notes: Steeping tea in milk and water has never produced a satisfactory flavor in my baked goods. That is, until I learned that steeping tea in melted butter or oil does the trick! This pound cake is rich in taste, yet it feels lighter thanks to the refreshing combination of olive oil (in addition to some butta) and earl grey tea. Hope you enjoy it as much as our family does! —Ellie Betzen
Makes one bundt cake
cup virgin olive oil
earl grey tea bags
tablespoons unsalted butter, room temp
cups granulated sugar
cups all purpose flour
teaspoons vanilla extract
of half a lemon
flour+butter for the pan
- Preheat oven to 350F ( Celsius). Heat the tea bags with olive oil in a small saucepan for about 2 minutes on medium heat. Turn off heat, let it sit with the tea bags inside and cool almost all the way.
- In a large bowl with a beater, or in a stand mixer with paddle attachment, cream the butter on high speed for 30 seconds, slowly add sugar, salt, eggs, and continue to mix until well incorporated—about 1 minute. Scrape sides as needed. Then add 2 cups of the flour and mix with the beater just enough to get most of the flour wet on the lowest speed. Add 1 cup milk, the tea infused oil tossing out the tea bags, then add the remaining flour, vanilla, lemon zest, and once again mix on the lowest speed until roughly incorporated.
- Lightly butter the sides of the pan including the middle tube, sprinkle with flour, pour in the batter, and bake for approximately 1 hour. You may need to bake longer depending on your oven. Let it cool, slice, and serve with berries or ice cream.