Earl Grey Pound Cake With Lemon Curd

Recipe by Annacia
READY IN: 50mins




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