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Vanilla Chai Pound Cake


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Rate this recipe 4.3/5 (3 Votes)


  • For the cake:
  • 1 cup milk
  • 6 Bigelow Vanilla Chai Tea bags
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • For the glaze:
  • 1/2 cup boiling water
  • 6 Bigelow Vanilla Chai Tea bags
  • 3 1/2 cups sifted powdered sugar



Step 1

Heat milk in a heatproof bowl or measuring cup to almost boiling in microwave (took about 90 seconds in mine) Add tea bags and let tea steep for 6 minutes. Strain and set aside to cool.
Grease and flour bundt pan, set aside.
Sift flour, baking powder and salt together.
In mixing bowl, cream butter until fluffy. Add in sugar and cream. Add eggs, one at a time, making sure to completely incorporate.
Fold in flour and tea infused milk. Just till combined.
Pour batter into prepared pan. Bake in a 350 degree oven for 45-55 minutes until golden on top and a toothpick inserted comes out clean.
Let cool in pan before inverting onto serving plate.
For the glaze, steep tea bags in boiling water for 6 minutes, Strain, In large bowl whisk tea into powdered sugar until smooth and creamy, drizzle over cooled cake.


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