Sweet Tea Lemon Pound Cake

Ingredients

Cake

• 2/3 cup (160g) heavy whipping cream + extra as needed
• 2 Luzianne Family Size Tea Bags
• 1 cup (227g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs (200g), room temperature
• 1 teaspoon vanilla extract
• 2 1/4 cups (281g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup Sweet Tea Simple Syrup, recipe follows
• 1/2 cup Lemon Glaze, recipe follows

Sweet Tea Syrup

• 2/3 cup (133g) granulated sugar
• 2/3 cup (160g) water
• 3 Luzianne Family Size Tea Bags

Lemon Glaze

• 1 1/4 cups (150g) confectioners’ sugar
• 2 tablespoons (30g) fresh lemon juice
• 1 teaspoon light corn syrup

Directions

1. In a small sauce pan, heat cream on medium-low heat, just until bubbles form around sides of pan (do not boil). Remove from heat; add tea bags and steep for 10 minutes. Remove tea bags, pressing to side of pan to remove any liquid. Measure cream to have exactly 2/3 cup (160g); add more cream if necessary. Cool completely.
2. Preheat oven to 325°F. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar at medium speed until fluffy, 6-7 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 the flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with the tea-infused cream, beginning and ending with the flour mixture. Beat just until combined after each addition.
4. Spray a 10-cup Bundt pan with baking spray with flour. Spoon the batter into the prepared pan. Place pan on a kitchen towel on the countertop and firmly tap the pan to release air bubbles from batter.
5. Bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center reads between 200-205°F (93-96°C), about 55-60 minutes.
6. Make Tea Syrup: (Makes about 1/2 cup) In a small sauce pan, combine the sugar and water; bring to a boil over medium-high heat. Boil for 1 minute. Remove from heat; add tea bags and steep for 10 minutes. Remove tea bags; let syrup cool completely before using.
7. Make Lemon Glaze: (Makes about 1/2 cup) In a medium bowl, whisk together confectioners’ sugar, lemon juice and corn syrup until smooth.
8. Remove cake from oven; cool in pan 15 minutes, then invert cake onto a wire rack. Brush Sweet Tea Syrup on the warm cake. Wait 15 minutes, then brush on more syrup. Cool completely.
9. Spoon the Lemon Glaze on top of the cooled cake and serve.