For a ladies’ luncheon or elegant brunch, serve our Sweet Tea Poke Cake with Lemon Glaze for a dessert that pairs well with a hot beverage.
Sweet Tea Poke Pound Cake with Lemon Glaze
Makes 2 (8x4-inch) loaves
- 1⅔ cups whole milk
- 8 family-size tea bags, divided
- 2 cups plus 2 tablespoons unsalted butter, softened and divided
- 4½ cups granulated sugar, divided
- 4 large eggs
- 4 cups all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 cup water
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 2 tablespoons heavy whipping cream
- 1 tablespoon light corn syrup
- 1¾ cups confectioners’ sugar
- Garnish: lemon slices
- Preheat oven to 325°. Spray 2 (8×4-inch) loaf pans with baking spray with flour.
- In a small saucepan, bring milk and 4 tea bags to a simmer over medium heat, stirring frequently. Remove from heat, and let steep for 5 minutes. Press tea bags to release excess liquid; discard tea bags. Measure 1⅓ cups milk mixture. Refrigerate to let cool completely.
- In a large bowl, beat 2 cups butter and 3 cups granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, sift together flour, salt, and baking powder. Gradually add flour mixture to butter mixture, alternately with milk mixture and vanilla, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter between prepared pans.
- Bake until a wooden pick inserted in center comes out clean, about 1 hour and 35 minutes. Let cool in pans for 20 minutes.
- In a small saucepan, bring 1 cup water, 1 cup granulated sugar, and remaining 4 tea bags to a boil over medium-high heat. Remove from heat, and let steep for 5 minutes. Press tea bags to release excess liquid; discard tea bags. Let cool at room temperature.
- Using a wooden pick, poke holes halfway through cake. Carefully pour syrup over top of cake. Let cool completely.
- In a small saucepan, bring lemon zest and juice, cream, corn syrup, remaining ½ cup granulated sugar, and remaining 2 tablespoons butter to a boil over medium-high heat. Reduce heat to medium-low; cook for 1 minute. Remove from heat; add confectioners’ sugar, and whisk for 1 minute. Let cool for 3 minutes. Pour glaze over loaves. Garnish with lemon slices, if desired.
KITCHEN TIP: After pouring syrup over loaves, you can freeze them for later use.
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