Luzianne Iced Tea Simple Syrup makes this Southern pound cake deliciously tender.
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)
- Preheat oven to 325°F (170°C).
- 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.
- 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.
- 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.
- 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.
- Brush Sweet Tea Simple Syrup onto warm cake. Let stand for 15 minutes; brush Sweet Tea Simple Syrup onto cake again. Let cool completely.
- Spoon Lemon Glaze onto cooled cake before serving.
Makes 1 cup
- 1 cup (240 grams) heavy whipping cream, plus more if needed
- 2 family-size Luzianne Iced Tea bags (14 grams)
- In a small saucepan, heat cream over medium-low heat just until steamy and bubbles form around edges of pan. (Do not boil.) Remove from heat and add tea bags. Let stand for 10 minutes, stirring occasionally. Discard tea bags, pressing against side of pan to remove any liquid.
- Measure cream to make sure you have exactly 1 cup (240 grams), adding additional cream, if necessary. Let cool completely.
Sweet Tea Simple Syrup
About 2 cups
- 1 cup (200 grams) granulated sugar
- 1 cup (240 grams) water
- 4 family-size Luzianne Iced Tea bags (28 grams)
- In a small saucepan, bring sugar and 1 cup (240 grams) water to a boil over medium-high heat; cook for 1 minute, stirring occasionally. Remove from heat; add tea bags. Let stand for 10 minutes. Discard tea bags. Let cool completely before using.
Makes about 1 cup
- 1½ cups (180 grams) confectioners’ sugar
- 1 tablespoon (21 grams) light corn syrup
- 1 to 3 tablespoons (15 to 45 grams) fresh lemon juice
- In a medium bowl, stir together confectioners’ sugar and corn syrup. Gradually stir in juice until smooth, well combined, and desired consistency is reached.