No pulse is no excuse not to dance

thebreadisinthebaking:

I’ve gone on an earl grey tea kick.

It’s so good! I’ve been infusing it with gin to make earl grey gin and tonics and I love warming up milk and steeping the tea in it and then adding hot cocoa (It’s called a Dirty Earl, if you wanted a name for it). And one of my favorite cookie shops in Portland (Two Tarts Bakery) recently started making earl grey shortbread cookies.

So when I saw a recipe for earl grey pound cake, I was all over it. The only thing I changed in this recipe is that I added lemon juice to give the cake some more depth.

Earl Grey Pound Cake

130 grams cake flour

1/3 tsp baking powder

7 grams earl grey tea leaves, finely crushed (you can use the bake of a spoon in a small bowl)

120 grams unsalted butter at room temp

100 grams sugar

2 eggs, separated

2 tablespoons of milk

Preheat the oven to 340 degrees fahrenheit.

Whisk all the dry ingredients, except the sugar, together in a small bowl. Using an electric mixer, cream the butter and half the sugar together until light and fluffy and then incorporate the egg yolks into the butter/sugar mixture one at a time, squeeze half of a small lemon into the wet ingredients and mix the juice in.

Mix the dry ingredients with the wet ingredients until smooth. Whisk the egg whites and remaining sugar together until they form stiff peaks. Slowly fold the egg whites into the rest of the batter.

Grease a small loaf pan with butter and dust it with flour. Carefully pour the batter into the pan and place in the center of the oven to bake for 35-40 minutes or until a toothpick comes out clean when it is poked into the center of the cake.

Let the cake cool for about 10 minutes and enjoy!

Total Time: About 45 minutes