Sweet Tea Pound Cake
 
Makes 1 (15-cup) Bundt cake
Ingredients
  • 1½ cups (340 grams) unsalted butter, softened
  • 2¾ cups (550 grams) granulated sugar
  • 7 large eggs (350 grams), room temperature
  • 1½ teaspoons (6 grams) vanilla extract
  • 3¼ cups (406 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (240 grams) Tea-Infused Cream (recipe follows)
  • Sweet Tea Simple Syrup (recipe follows)
  • Lemon Glaze (recipe follows)
Instructions
  1. Preheat oven to 300°F (150°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 6 to 7 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
  3. In a medium bowl, whisk together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with Tea-Infused Cream, beginning and ending with flour mixture, beating just until combined after each addition.
  4. Spray a 15-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan.
  5. Bake for 1 hour. Loosely cover with foil, and bake until a wooden pick inserted near center comes out clean, 45 to 55 minutes more. Let cool in pan for 15 minutes. Invert cake onto a wire rack. Brush Sweet Tea Simple Syrup onto warm cake.Let stand for 15 minutes; brush Sweet Tea Simple Syrup onto cake again. Let cool completely.
  6. Place a piece of parchment paper under wire rack. Spoon Lemon Glaze onto cooled cake before serving.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/sweet-tea-pound-cake/