Well. This one was a flop.
It started out so well. Plenty of dried lavender, mixed with earl grey.
I made it on Easter Sunday, so I was going for something with a refined tea-time feel.
I had such high hopes. It smelled amazing–but then it took waaay too long in the oven. And it never did quite cook through. The slices I had were delicious, but you quickly hit raw batter, which was pretty disappointing.
Luckily, the random might-as-well-make-this-too recipe I whipped together turned out splendidly: Lemon Curd!
So all was not lost, in the end. If you try this recipe, or have a better tea-infused pound cake recipe, please let me know! I’ve still got a craving…
Lavender Earl Grey Pound Cake
Adapted from milk and honey cafe
Yields one 9×5 loaf
2 cups all-purpose four
1 1/2 tablespoons dried lavender buds
1 tea bag earl grey, any brand
2 teaspoons baking powder
2 sticks unsalted butter, softened
2 cups powdered sugar
5 large eggs, separated
Pinch of salt
Line a 9×5 loaf pan with parchment paper. Turn oven to 325 degrees F.
Whisk together flour, lavender, contents of tea bag, and baking powder. Set aside. In a new bowl, whisk together the egg whites and pinch of salt (either by hand or in electric mixer) until they form a soft peak. Set aside.
Cream together butter and sugar in an electric mixer (a fresh bowl, if you used the mixer for the egg whites) with the paddle attachment until light, about 3 minutes. Beat in egg yolks one at a time, each until just incorporated and scraping bowl between each addition. Beat in flour mixture until just incorporated; batter will be dry. Fold in egg whites by hand until just incorporated.
Pour batter into loaf pan and smooth top. Bake for 55 minutes (depending on strength of your oven) until toothpick inserted in center emerges dry.