Sweet Tea Lemon Pound Cake
Sweet Tea Lemon Pound Cake
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Prep: 20 min
Bake: 90 min
Yield: 1 Bundt cake
Here's another reason to love sweet tea! Lemony pound cake, rich with the refreshing flavor of iced sweet tea and topped with a freshly squeezed lemon glaze. This recipe calls for an extra large, 15-cup Bundt pan.
Ingredients

CAKE

  • 2 cups unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 4 1/2 cups Swans Down® Cake flour, sift before measuring
  • 1 3/4 teaspoons kosher salt
  • 1/4 teaspoon baking soda
  • 1 cup Tea-Infused Cream (recipe follows), room temperature
  • Sweet Tea Syrup (recipe follows)
  • Lemon Glaze (recipe follows)

TEA-INFUSED CREAM

SWEET TEA SYRUP

  • 1 cup water
  • 1 cup granulated sugar
  • 4 family-size bags Luzianne® Unsweet Iced Tea

LEMON GLAZE

  • 1/4 cup lemon juice
  • 2 cups (230 grams) confectioners’ sugar
Directions
  1. Preheat oven to 325°F. Grease and flour a large, 15-cup Bundt pan.
  2. Make Tea-Infused Cream: Heat cream in a saucepan over medium-low heat just until bubbles form (do not boil). Remove from heat, add tea bags and steep for 10 minutes. Stir. Press tea bags against pan to remove liquid, then discard. Add extra cream if needed to make exactly 1 cup, and let cool.
  3. Beat butter and sugar with a mixer on low speed just until combined. Increase speed to medium and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs one at a time, beating well after each addition. Beat in vanilla.
  4. Sift flour, salt and baking soda in a large bowl. With mixer on low speed, gradually add flour mixture to butter mixture, alternatively with Tea-Infused Cream, beginning and ending with flour mixture, beating until combined after each addition and scraping sides of bowl. Spoon batter evenly into Bundt pan. Tap pan on counter to spread batter and remove air bubbles.
  5. Bake until a wooden pick inserted near center comes out clean, 1 1/4 to 1 1/2 hours. Remove cake from oven and cool in pan for 15 minutes, then transfer to a wire rack placed over a baking sheet.
  6. Make Sweet Tea Syrup: Bring water to a boil in a small saucepan, stir in sugar and cook and stir for 1 minute. Remove from heat, add tea bags and steep for 10 minutes. Discard tea bags and let cool.
  7. Make Lemon Glaze: Heat lemon juice and sugar over low heat in a small saucepan, stirring until sugar dissolves and glaze mixture is smooth.
  8. Brush Sweet Tea Simple Syrup onto warm cake, let stand for 15 minutes, then repeat. Pour Lemon Glaze onto cooled cake before serving.
Reviews
  • Loretta Conroy says:

    I double-checked that I had followed the recipe. When I tested the cake at 75 minutes, the top was a dry crust but the skewer had batter on it. I went 7 more minutes and took it out because it appeared to be burning at the edges. When I inverted the cake 15 minutes later, the middle was uncooked.

    • Swans Down says:

      Hi Loretta, We’re sorry you had this issue. Your information was forwarded to our Consumer Relations Department. Someone will be reaching out to help. Happy baking!

  • Jeremiah barnett says:

    I have made pound cakes for years using all purpose flour without any problems when I switched to swan down cake flour all my cakes never come out right I will never use or recommend this cake flour to anyone else.

    • Swans Down says:

      Hi Jeremiah, Thanks for reaching out. We are sorry to hear that you had this experience with Swans Down Cake Flour. Your information was forwarded to our Consumer Relations Department. Someone will be reaching out via email. Or you can give them a call at 1-800-535-1961 service@reilyproducts.com. Thanks for being a loyal Swans Down Cake Flour consumer.

  • April Luallen says:

    I made this for Thanksgiving and it turned out beautifully.

  • Diana says:

    Sweet tea lemon pound cake
    Says use a 15 cup bunt pan?

    • Swans Down says:

      Hi Diana, If you do not have a large Bundt, you can use a standard size but make sure to not over fill the pan. You should start testing for doneness at 1 hour of bake time. A standard size Bundt pan should hold 10-12 cups of batter. Happy Baking!

  • Michele Elliott says:

    The first step has us line a baking sheet with parchment paper but no where in the recipe does it say what to do with it.

    • Swans Down says:

      Hi Michelle, In Step 5 you invert the Bundt cake onto a wire rack that is placed over the baking sheet. The baking sheet is to catch dripping from the tea syrup and lemon glaze. Happy Baking!

  • Gester Ross says:

    I will try this recipe very soon.

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