So who is ready for Easter? I know I am! :)
I made this cake a while ago to test the recipe and I simply can’t get enough. I mean – a bundt cake that is infused with your favourite type of tea? Sign me up! :) To be honest, I’ve never been a big fan of bundt cakes…that is until I’ve tried this recipe and until I’ve found this gorgeous bundt cake pan! There’s something about this gorgeous Nordic Ware pan that just exudes elegance…
But back to the cake. The homemade buttermilk (yes, homemade) that is infused with earl grey tea leaves gives it not only amazing earthy tea flavour but also a bit of extra moisture. All in all, a match made in heaven :) One thing I’ve never liked about bundt cakes was that they usually are quite dry and crumbly (to my liking). Well, definitely not this one! I will be making it more often, that’s for sure!
(You can of course try making this delicious cake in a bundt pan you already have available.)
Wishing you all a lovely Easter break with your family and friends!
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 3 tbsp earl grey tea, ground
- 250g unsalted butter (room temperature)
- 1.5 cups granulated sugar
- 1 tbsp vanilla extract
- 4 large eggs
- 1 cup milk
- 3 tbsp earl grey tea in a mesh strainer (tea bags work too)
- 1 tbsp lemon
- Make your own buttermilk beforehand. Really, don’t worry, it’s super easy :) In that way you will also be able to infuse it with earl grey tea and give the cake the amazing earthy flavour. Simply heat up milk until just boiling and add earl grey leaves to infuse the milk for 10 minutes. Let it cool. Next, discard of tea leaves (or tea bags - whichever you are using) and add 1 tbsp lemon juice to create buttermilk.
- Preheat oven to 175°C. Grease bundt pan and dust with some flour.
- Sift together flour, baking powder and baking soda, salt and ground up tea.
- Next, in a separate bowl cream together butter and sugar until light and fluffy (about 5 minutes).
- Add eggs, one at a time, making sure it is well incorporated after each addition.
- Add in 1/3 of the flour mixture and mix. Now add in 1/2 of buttermilk and mix as well. Add in another 1/3 of flour, mix and add the remaining 1/2 of buttermilk. Finally mix in the remaining flour. Note: after each addition, mix ingredients just until combined. Do not over mix.
- Pour batter evenly into the bundt pan and tap it lightly against a surface to remove any air bubbles.
- Bake for 1 hour or until inserted toothpick comes out clean. Invert onto a wire rack and cool for another hour.
- Drizzle icing on completely cooled cake. To make the vanilla icing: mix 1 cup of powdered sugar with 1/2 tsp vanilla paste and 1-2 tbsp of milk.