Earl Grey Pound Cake with Lemon Curd
Discover the perfect balance of elegance and comfort with this Earl Grey Pound Cake with Lemon Curd. Infused with the floral, citrusy notes of Earl Grey tea, this tender pound cake is elevated by the lush creaminess of a homemade lemon curd crafted with fresh lemons for a tangy-sweet burst of flavor. The cake’s aromatic tea-steeped milk and a hint of vanilla create a sophisticated base, while its buttery crumb makes it irresistibly moist. Paired with the silky lemon curd, this dessert is equal parts refined and indulgent, making it ideal for afternoon tea, brunch celebrations, or as a show-stopping treat for guests. Simple yet stunning, this recipe is a must-try for tea lovers and dessert enthusiasts alike.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 200 grams granulated sugar
- 3 pieces large eggs
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 teaspoons Earl Grey tea leaves (from 2 tea bags)
- 120 milliliters whole milk
- 1 teaspoon vanilla extract
- 3 pieces lemons (for juice and zest)
- 100 grams granulated sugar (for lemon curd)
- 56 grams unsalted butter (for lemon curd)
- 3 pieces egg yolks
Instructions
Preheat your oven to 175°C (350°F) and grease a standard loaf pan, then line it with parchment paper for easy removal.
In a small saucepan, heat the milk until warm but not boiling. Add the Earl Grey tea leaves and steep for 5 minutes. Strain and allow the infused milk to cool to room temperature.
In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
Using a mixer, cream the butter and sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract and lemon zest from 1 lemon.
Gradually add the dry ingredients to the wet ingredients, alternating with the cooled infused milk. Begin and end with the dry ingredients, and mix until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
While the cake bakes, make the lemon curd. In a small saucepan, whisk the egg yolks, sugar, and lemon juice (about 120 milliliters) together until smooth.
Set the saucepan over medium-low heat and stir constantly with a wooden spoon, ensuring the mixture thickens but does not boil, about 5-7 minutes.
Remove the saucepan from the heat and stir in the butter until fully melted and the curd is silky. Strain the mixture through a sieve for a smooth consistency if desired. Allow the lemon curd to cool completely.
Serve slices of the Earl Grey Pound Cake topped with a dollop of lemon curd, and enjoy!
Nutrition Facts
Calories |
4450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.8 g | 352% | |
| Saturated Fat | 154.1 g | 770% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1751 mg | 584% | |
| Sodium | 1953 mg | 85% | |
| Total Carbohydrate | 482.0 g | 175% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 311.7 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 439 mg | 34% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 974 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
