Earl Grey Pound Cake With Lemon Curd Recipe

Name: Earl Grey Pound Cake With Lemon Curd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups butter; 6 eggs; 1 1/2 cups sour cream; 3 1/3 cups all-purpose flour; 4 teaspoons finely ground earl grey tea, leaves*; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 1/2 cups granulated sugar; 1 1/2 teaspoons vanilla; 1 1/2 cups lemon curd (about one and a half 10-oz. jars)

Servings: persons

1
Let the butter, eggs, and sour cream stand at room temperature for 30 minutes.
2
Preheat oven to 350 degrees F. Grease and flour 12 individual fluted tube pans; set aside.
3
In a large bowl combine flour, ground tea leaves, baking powder, salt, and soda; set aside.
4
In a very large mixing bowl beat butter with an electric mixer on medium-high speed for 1 to 2 minutes.
5
Add granulated sugar; continue beating 5 minutes.
6
Beat in the eggs, 1 at a time, scraping sides of bowl after each addition.
7
Beat in vanilla (Mixture may appear curdled).
8
Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until combined.
9
Spoon batter into prepared pans, filling two-thirds full.
10
Bake 25 minutes or until pick inserted near center comes out clean.
11
Cool in pans on racks 10 minutes.
12
Remove; cool on racks.
13
TO FINISH:
14
Split cakes in half. Place tops on plates upside down; spread with curd.
15
Add bottoms to creat a proper looking bundt cake.
16
Sprinkle powdered sugar.
17
*TIP:
18
For 4 teaspoons ground Earl Grey tea leaves, open bags with finely ground tea leaves (5 bags) or use mortar and pestle to finely grind loose Earl Grey tea leaves; measure 4 teaspoons.).

1686

kcal

Calories

102

Fat

168

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/2 cups butter, 6 eggs, 1 1/2 cups sour cream, 3 1/3 cups all-purpose flour, and more.

Yes, Earl Grey Pound Cake With Lemon Curd 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!

Earl Grey Pound Cake With Lemon Curd

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions