Did you know that pound cakes are called such because the recipe traditionally calls for a pound each of butter, sugar, flour, and eggs? If you didn’t, you’re welcome for that history lesson. If you did, let that be its own reward. 🙂 I haven’t worked out the conversions of my own recipe but I know for sure that there is a pound of butter in it, which was enough to earn my grandma’s stamp of approval. My granny is one of the great cooking influences in my life and I have fond memories of her pound cakes from childhood. She throws down in the kitchen. This cake is my take on her classic recipe tweaked a bit with another Southern staple: sweet tea. That’s right. There is tea in both the batter and glaze of this pound cake. It doesn’t really get more Southern than that, does it? Grandma baked her pound cake in an angel food cake pan so that’s what I do. You can also use a large loaf or bundt pan.
Let me know your thoughts on this cake or how you tweak family favorites below. Thanks for reading!
- 1 pound butter softened to room temperature
- 4 cups flour
- 1 3/4 cups sugar
- 6 eggs
- 1/4 cup milk I use unsweetened almond milk
- 1/2 cup unsweetened black tea
- 1/2 teaspoon vanilla
- sea salt dash
- 2 tablespoons brown sugar
- 2 tablespoons unsweetened black tea
Preheat oven to 350 degrees.
In a large bowl, beat butter with an electric mixer until it changes to a different, slightly brighter shade of yellow. Beat in eggs, then flour, sugar, and salt. Add milk, vanilla, and tea mixture.
Transfer batter into pan and bake for about an hour, or until a skewer placed near the center comes out clean. Remove from oven and cool for about fifteen minutes in pan.
Meanwhile, mix together glaze ingredients and set aside. Transfer cake to a wire rack and cool to room temperature. Poke holes into top of cake and spoon glaze over top of cake and into holes.