Earl Grey Tea and Honey Pound Cake with Walnuts
Prep time: 
Cook time: 
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Yield: 1 (9 by 5-inch) loaf
This Earl Grey Tea and Honey Pound Cake with Walnuts pairs the citrusy flavor of bergamot with the sweetness of honey and the crunch of walnuts.
  • 2 cups (255 g) all-purpose flour
  • 2 Earl Grey Tea bags (preferably organic), cut open
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon baking soda
  • ½ cup (115 g) unsalted butter, at room temperature
  • 1 cup (145 g) Tate+Lyle Honey Granules
  • 2 large eggs
  • 1½ teaspoons pure vanilla extract
  • 1 cup (240 ml) milk (low-fat is fine)
  • 1 cup (115 g) walnuts, chopped
Cream Cheese Topping:
  • 4 oz (115 g) cream cheese, slightly softened (low-fat is fine)
  • 1 tablespoon Tate+Lyle Honey Granules, dissolved in 1 tablespoon boiling water
  • Butter, for the pan
  • Flour, for the pan
  1. Preheat the oven to 350F; butter and flour a 9 by 5-inch loaf pan.
  2. Whisk together the flour, tea leaves (from the opened tea bags), baking powder, salt, and baking soda in a large bowl and set aside.
  3. In another large bowl, beat together the butter and honey granules, and then beat in the eggs, vanilla extract, and milk.
  4. Stir the dry ingredients into the wet ingredients, and then fold in the walnuts.
  5. Pour the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean, about 45 to 50 minutes.
  6. Cool completely on a wire rack before slicing.
  7. For the cream cheese topping, beat together the cream cheese and dissolved honey granules until smooth.
  8. Serve the bread with the cream cheese topping for dolloping on top.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/earl-grey-tea-and-honey-pound-cake-with-walnuts/