Black Currant Pound Cake

Name: Black Currant Pound Cake
Ingredients: CAKE; 2/3 cup boiling water; 6 black currant tea bags (such as Twinings); 1/3 cup nonfat sour cream; 3 cups flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 cups sugar; 3/4 cup butter, softened; 3 eggs; 2 teaspoons vanilla extract; cooking spray; GLAZE; 1/4 cup boiling water; 1 black currant tea bag (such as Twinings); 3/4 cup powdered sugar; 1/2 teaspoon lemon juice

17 ingredients

17 steps

Ingredients

CAKE
2/3 cup boiling water
6 black currant tea bags (such as Twinings)
1/3 cup nonfat sour cream
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup butter, softened
3 eggs
2 teaspoons vanilla extract
cooking spray
GLAZE
1/4 cup boiling water
1 black currant tea bag (such as Twinings)
3/4 cup powdered sugar
1/2 teaspoon lemon juice

Directions

1

Preheat oven to 350F°.
2

CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
3

Remove and discard tea bags; cool tea to room temperature.
4

Stir in sour cream.
5

Combine flour, baking powder, and salt, stirring with a whisk.
6

Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
7

Add eggs, 1 at a time, beating well after each addition.
8

Beat in vanilla.
9

Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
10

Spoon batter into a 10-inch tube pan coated with cooking spray.
11

Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
12

Cool in pan 15 minutes on a wire rack.
13

Remove from pan; cool completely on wire rack.
14

GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
15

Remove and discard tea bag.
16

Add powdered sugar and juice to brewed tea, stirring well with a whisk.
17

Drizzle glaze over cake.