Blueberry Pomegranate Tea-Soaked Pound Cake
Preparation Time
30 minutes
Serves
16 servings
Notes, Tips & Suggestions
*Substitution: Try using 1 tablespoon lemon juice and omit vanilla extract.
Ingredients
Cake
- 2/3 cup milk
- 4 Lipton Blueberry & Pomegranate Flavor Pyramid Tea Bags
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1-1/4 cups (2-1/2 sticks) I Can't Believe It's Not Butter! Original spread
- 1-3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoons vanilla extract*
Glaze
- 1/2 cup boiling water
- 4 Lipton Blueberry & Pomegranate Flavor Pyramid Tea Bags
- 1 cup confectioners' sugar
Preparation
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- For cake, preheat oven to 350°F. Generously grease and flour 10-inch Bundt pan; set aside. In microwave-safe cup, microwave milk at HIGH 1-1/2 minutes or until very hot. Add tea bags; cover and brew 5 minutes. Remove tea bags and squeeze; cool.
- In medium bowl, combine flour and baking powder; set aside.
- In large bowl, with electric mixer on medium speed beat spread with granulated sugar 3 minutes or until creamy. Add eggs, one at a time, scraping sides after each addition. Alternately add flour mixture and tea mixture; ending with flour mixture and mixing just until blended. Beat in vanilla. Pour into prepared pan.
- Bake 50 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and place on wire rack lined with waxed paper. With wooden skewer, poke warm cake on all sides.
- For glaze, in small bowl, pour boiling water over remaining tea bags; cover and brew 5 minutes. Remove tea bags and squeeze; then stir in confectioners' sugar until smooth. Brush cake with glaze until absorbed. Cool cake completely before serving.
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