Sweet Tea Pound Cake
Makes 1 (15-cup) Bundt cake
  • 2 cups (454 grams) unsalted butter, softened
  • 3 cups (600 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • 1 ½ teaspoons (6 grams) vanilla extract
  • 4 cups (500 grams) all-purpose flour
  • 1¾ teaspoons (5 grams) kosher salt
  • ¼ teaspoon (1 gram) baking soda
  • 1 cup (240 grams) Tea-Infused Cream (recipe follows), room temperature
  • Sweet Tea Simple Syrup (recipe follows)
  • Lemon Glaze (recipe follows)
  1. Preheat oven to 325°F (170°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on low speed just until combined. Increase speed to medium, and beat until fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a large bowl, whisk together flour, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, alternately with Tea-Infused Cream, beginning and ending with flour mixture, beating until combined after each addition and scraping down sides of the bowl thoroughly.
  4. Spray a 15-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan, smoothing top with a small offset spatula or the back of spoon. Tap pan on counter several times to help spread batter and get rid of any air bubbles.
  5. Bake until a wooden pick inserted near center comes out clean, 1¼ to 1½ hours. Let cool in pan for 15 minutes. Using a small offset spatula, gently loosen cake from center and edges of pan. Remove from pan onto a wire rack placed over a parchment-lined, rimmed baking sheet.
  6. Brush Sweet Tea Simple Syrup onto warm cake. Let stand for 15 minutes; brush Sweet Tea Simple Syrup onto cake again. Let cool completely.
  7. Spoon Lemon Glaze onto cooled cake before serving.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/sweet-tea-pound-cake/