Fragrant Earl Grey Pound Cake
Fragrant Earl Grey Pound Cake
Mini Earl Grey Pound Cake with Flavorful Earl Grey Milk Icing
This delightful mini pound cake is infused with the subtle aroma of Earl Grey tea, topped with a sweet and creamy Earl Grey milk icing!^^
Pound Cake Ingredients- 200g Butter, softened to room temperature
- 150g Sugar
- 2g Salt
- 4 Eggs, at room temperature
- 200g Cake Flour
- 4g Baking Powder
- 40g Milk
- 5g Earl Grey tea leaves, finely ground
- 1 Square 8-cavity silicone mold
Earl Grey Milk Icing Ingredients- 15g Milk infused with Earl Grey leaves
- 60g Powdered Sugar
- 15g Milk infused with Earl Grey leaves
- 60g Powdered Sugar
Cooking Instructions
Step 1
First, prepare your ingredients. Ensure butter and eggs are at room temperature by taking them out of the refrigerator about 30 minutes before you begin. Lightly whisk the eggs in a separate bowl. Measure and sift the cake flour and baking powder together 2-3 times to ensure a light and airy texture, which helps prevent lumps and makes the cake fluffier.
Step 2
In a small bowl, warm 40g of milk for about 15-20 seconds in the microwave until it’s just warm to the touch. Add the 5g of finely ground Earl Grey tea leaves to the warm milk and stir well. Let it steep for a short while to infuse the milk with the fragrant Earl Grey flavor.
Step 3
Place the softened room-temperature butter into a mixing bowl. Using an electric mixer, cream the butter until it is smooth and fluffy. This process, known as ‘creaming,’ is crucial for achieving a tender cake texture.
Step 4
Gradually add the sugar to the creamed butter, in 2-3 additions, while continuing to mix with the electric mixer. Beat until the mixture becomes light and pale ivory in color and has a fluffy consistency. This step helps dissolve the sugar crystals, contributing to the cake’s sweetness and texture.
Step 5
Add the salt (2g) to the butter-sugar mixture. Then, gradually incorporate the whisked eggs, adding them in 4-5 additions while mixing continuously with the mixer. It’s important to add the eggs slowly to prevent the butter mixture from separating. If the batter appears to be curdling, you can add a tiny amount of the sifted dry ingredients to help stabilize it before continuing.
Step 6
Add the sifted dry ingredients (cake flour and baking powder) to the batter. Using a rubber spatula, gently fold the ingredients together using an ’11’ motion (cutting down the middle and folding). Mix just until you no longer see streaks of flour; avoid overmixing. Pour in 25g of the prepared Earl Grey infused milk (from step 1) and gently fold it in to combine, finishing the batter. (Reserve the remaining 15g of Earl Grey milk for the icing.)
Step 7
Transfer the finished pound cake batter into a piping bag. This makes it easier to fill the molds evenly. If you don’t have a piping bag, you can carefully spoon the batter into the molds.
Step 8
Fill the prepared square silicone molds with the batter, about 50-60% full. After filling, use a spoon to gently push the sides of the batter towards the center, creating a slight ‘U’ shape. This technique helps to prevent the cake from cracking excessively in the middle as it bakes. Place the filled molds on a baking sheet and bake in a preheated oven at 180°C (350°F) for 30 to 35 minutes. Baking times may vary depending on your oven, so it’s a good idea to check for doneness with a skewer inserted into the center; it should come out clean.
Step 9
Now, let’s prepare the delicious Earl Grey milk icing. Gather all the ingredients needed for the icing.
Step 10
In a bowl, combine the 60g of powdered sugar with the reserved 15g of Earl Grey infused milk (from step 1). Use a spatula to mix everything together until smooth, adjusting the consistency as needed.
Step 11
The ideal consistency for the icing is thick but pourable, with a slightly opaque appearance. If the icing is too thick, add a tiny bit more milk until it reaches the desired drizzling consistency. Conversely, if it’s too thin, add a little more powdered sugar to thicken it.
Step 12
Carefully remove the baked pound cakes from the molds and let them cool completely on a wire rack. It’s important for the cakes to be fully cooled before applying the icing, as a warm cake can cause the icing to melt and slide off.
Step 13
Once the pound cakes are completely cool, spread the prepared Earl Grey milk icing generously over the top. You can use a spatula for an even coating or a piping bag for a decorative drizzle.
Step 14
Allow the icing to set slightly, and your Earl Grey Pound Cake is ready to be enjoyed! While delicious immediately, pound cakes are even better the next day as the flavors meld and mature. Enjoy!
