Spring is a wonderful time to serve pound cakes. They work for baby showers, bridal showers, Mother’s Day or even a casual Sunday brunch. If you want to switch things up this season, try my Earl Grey Pound Cake Recipe!
I love to elevate the whole pound cake experience by baking them in a mini bundt pan with a beautiful design. These pans are amazing because they do all the work for you!
This one is from Nordicware and can be found in my Amazon Shop (this link goes to Amazon where I am an affiliate partner)
Even though the pan is “non-stick” it definitely helps to also spray it with baking spray to get the best results. There’s nothing more gratifying than flipping that tin over and seeing these cakes pop right out revealing their beautiful designs!
Then to kick up the flavor of a traditional pound cake I love to add some Earl Grey tea, stepped in warm milk. It’s such a lovely effect in a pound cake and combined with a little orange zest as well, it definitely becomes a conversational piece.
For a step-by-step demo of my Earl Grey Pound Cake Recipe you can watch my video below.
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Mini Earl Grey pound cakes baked in a mini bundt pan by Nordicware. So easy and delicious!
½ cup (120 g) butter, softened
1 cup (200 g) sugar
3 eggs, room temperature
1 tbsp (15 ml) orange zest
1 tsp (5 ml) vanilla
1 1/3 cups (160 g) sifted flour
½ tsp (2.5 ml) salt
1 tsp (5 ml) baking powder
½ cup (120 ml) milk
3 Earl Gray tea bags
Preheat oven to 350F (175C) degrees.
Spray Bundt pan with baking spray and distribute well with a pastry brush.
Warm ½ cup of milk in a sauce pan. Add 3 Earl Gray tea bags. Allow it to steep for 5-7 minutes. Discard bags and allow milk to cool.
Sift together the flour, salt and baking powder and set aside.
Cream together butter and sugar until very light and fluffy.
Add the eggs to the butter mixture, 1 at a time. For a quick way to warm up eggs to room temperature, place them in a bowl with warm water for 5 mins while butter is creaming together).
Add vanilla and zest and beat to combine.
Then add the flour mixture to the batter in thirds, alternating with the Earl Gray mixture. just until combined, being careful not to over mix! (or your cake will be tough)
Scoop into the molds with a small ice cream scoop.
Bake 20 mins until a toothpick comes out clean. Once cooled, reverse tin and cakes onto a cooling rack. Dust with powdered sugar.
Serve with homemade whipped cream or vanilla ice cream.
You could also bake this in a regular 10-cup bundt pan, just double this recipe!