Black Currant Pound Cake Recipe

Name: Black Currant Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 2/3 cup boiling water; 6 black currant tea bags (such as Twinings); 1/3 cup nonfat sour cream; 3 cups flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 cups sugar; 3/4 cup butter, softened; 3 eggs; 2 teaspoons vanilla extract; cooking spray; GLAZE; 1/4 cup boiling water; 1 black currant tea bag (such as Twinings); 3/4 cup powdered sugar; 1/2 teaspoon lemon juice

Servings: persons

CAKE
2/3 cup boiling water
6 black currant tea bags (such as Twinings)
1/3 cup nonfat sour cream
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup butter, softened
3 eggs
2 teaspoons vanilla extract
cooking spray
GLAZE
1/4 cup boiling water
1 black currant tea bag (such as Twinings)
3/4 cup powdered sugar
1/2 teaspoon lemon juice

1
Preheat oven to 350Fu00b0.
2
CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
3
Remove and discard tea bags; cool tea to room temperature.
4
Stir in sour cream.
5
Combine flour, baking powder, and salt, stirring with a whisk.
6
Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
7
Add eggs, 1 at a time, beating well after each addition.
8
Beat in vanilla.
9
Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
10
Spoon batter into a 10-inch tube pan coated with cooking spray.
11
Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
12
Cool in pan 15 minutes on a wire rack.
13
Remove from pan; cool completely on wire rack.
14
GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
15
Remove and discard tea bag.
16
Add powdered sugar and juice to brewed tea, stirring well with a whisk.
17
Drizzle glaze over cake.

1747

kcal

Calories

102

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: CAKE, 2/3 cup boiling water, 6 black currant tea bags (such as Twinings), 1/3 cup nonfat sour cream, and more.

Yes, Black Currant Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Currant Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions