Sweet Tea Pound Cake
Infused with the flavor of brewed tea, this Sweet Tea Pound Cake is a unique and tasty dessert for hot summer days!
Growing up, we always had a container of sweet tea in the fridge. As soon as that pitcher started getting low, my mom would make another batch. And when that pitcher ran low? Time for another batch!
When we were in the warmer months, she’d often add a few sprigs of mint in with the tea bags while they steeped. Even today, a sip of mint sweet tea takes me back to my childhood. Delicious! Plus, you don’t have to brush your teeth after drinking a glass. (Hah – kidding!)
Some time ago, I stumbled across the idea of a lemonade pound cake. Think classic pound cake, but with a bit of concentrated lemonade for flavor. It was a delicious treat – perfect for spring days! However, that cake got me thinking. What if we used other liquids besides lemonade. Orange juice perhaps? Another juice? That line of thinking eventually led me to tea. What would happen if we used strongly brewed tea in a pound cake?
Sweet Tea Pound Cake
Sweet Tea Pound CakeIt took a bit of time, but I finally got around to experimenting with that Sweet Tea Pound Cake. Let’s cut to the chase – it’s amazing! The tea flavor is subtle, but it is there. In fact, this one kinda reminded me a mild spice cake. I have no idea why as this cake doesn’t use the traditional spices in a spice cake. *Who knows?* All I know is this Sweet Tea Pound Cake was a tasty and unique treat!
Speaking of sweet tea, I know that’s a uniquely Southern thing. I grew up in the land of sweet tea, and I still love a good glass. However, I will admit that I’ve dropped back on the amount of sugar I prefer in my sweet tea. There’s a saying down South that sweet tea isn’t sweet enough ’til a spoon stands up straight in the glass. Over the years, I’ve gradually reduced the sugar when I make batches of mint sweet tea here at home. Let’s be clear – it’s still sweet tea, but the spoon just leans a little to one side now.
Even if sweet tea isn’t your thing, this Sweet Tea Pound Cake is still worthy of a spot on your baking list. Trust me! The sweetness is there (it’s a cake!), but the overall flavor of the cake reminds me a mild spice cake. It’s quite tasty, and a slice of this cake is the perfect way to end the day! I hope you enjoy this cake as much as we do around here – it will definitely be making another appearance soon. Happy baking!
Did you make this Sweet Tea Pound Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Sweet Tea Pound Cake
Ingredients
For the Cake
- 1½ cups unsalted butter room temperature
- 2 cups granulated sugar
- 5 large eggs room temperature
- 1 tsp salt
- 1 tsp baking soda
- 3 cups all-purpose flour
- ¾ cup strongly brewed iced tea unsweetened
- ½ cup sour cream
- 1½ tsp vanilla extract
- 2 Tbsp lemon zest
- {optional garnishes} sliced lemons and mint leaves
For the Glaze
- 2 cups confectioner’s sugar
- ¼ cup unsalted butter melted
- 3-4 Tbsp strongly brewed iced tea
Instructions
- Preheat oven to 325°F.
- Using an electric mixer, cream butter and sugar together until light and fluffy (3-4 minutes on medium speed).
- Add eggs one at a time, mixing well after each addition.
- Add salt, baking soda and half of the flour to the bowl; mix until well combined.
- Add brewed tea, sour cream and vanilla extract; mix until well combined.
- Add remaining flour and lemon zest; mix until well combined.
- Scrape sides and bottom of bowl to ensure batter is well combined.
- Grease and flour a 10-12 cup Bundt pan (or generously spray with baking spray and then lightly dust with flour). Transfer batter into pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 15 minutes before inverting onto a wire baking rack. Let cool completely.
- To make the glaze, add confectioner’s sugar and melted butter to a medium mixing bowl; mix until well combined. Add enough brewed tea to reach desired consistency.
- {Optional} Before serving, garnish with sliced lemons and mint leaves.
Notes
Looking for more pound cake recipes? Check out these other recipes, too:
Will be making this soon for the cake can i use vegan butter and coconut cream and for the glaze can i use vegan butter as am diary free i never had sweet tea pound cake before perfect for my birthday on 19 September and after office snacks will dm you if i make this and let you know how it goes Thanks Ramya
You know, I think you can probably use vegan butter and coconut cream here, Ramya. However, I’ve never tried that myself, so I can’t say for sure. I can say that this pound cake is mighty tasty, though. I hope you enjoy it, too!
You are always coming up with the best ideas! This cake sounds amazing! What a perfect dessert for a summer BBQ or gathering!
Why thank you very much, Kathy! I do love my sweet tea…so it just made sense that it would work in cake form, too. 🙂
I do love tea, although sweet tea is so … sweet! I love tea-infused things, too. Question is, can you have this cake with a cup of black coffee? 🙂
I do hear ya, Jeff. I prefer sweet tea, but it’s not near as sweet as the kinds you find in many fast food places in the South. That stuff is intensely sweet! As far as this cake with black coffee? Hmmm. I think we can allow it! 🙂
I didn’t grow up with sweet tea, but it is SO tasty! Serious refreshment. Love the idea of enjoying it in a decadent pound cake!
I couldn’t agree more, Marissa! A good glass of sweet tea on a hot summer day is hard to beat! But then channel those flavors into a cake? Sign me up for a slice or two!
I grew up eating a tea flavored snack cake that was my Dad’s favorite so when I saw your recipe it reminded me of it. I can’t wait to try this! Can it be baked in a 13×9 pan? Thank you so much for bringing back such a sweet memory.
Interesting! A tea-flavored snack cake? I’ve never heard of that, but it certainly sounds pretty similar to this cake. I really appreciate you stopping by and leaving that memory, Irma! As far as baking it in a 9×13″ pan, I would really recommend a Bundt pan if you have one. However, I do believe you can bake it in a 9×13″ pan…the challenge is the baking time might change, and I’m not entirely sure if it would be a shorter or longer baking time. Either way, it seems like it would work, and I think it might give you the snack cake shape that you’re familiar with from childhood! I hope this helps, and happy baking!
David, for a second I thought this Tea cake is like your famous coffee cakes (Well, because obviously you’re a tricky guy who should not be trusted when it comes to recipe names lol. But wait, you should totally come up with a recipe for a coffee cake infused with tea. Mind-blowing haha) But I’m glad you used tea here. Now I’m thinking you can use different tea flavours. For instance, if you like Earl Grey (plus orange or lemon zest), it would be delicious…or maybe rooibos…or maybe even a Chai version for cold autumn nights.
Ah – I can totally see why you might think that, Ben! I am definitely not trustworthy when it comes to names of cakes – haha. 🙂 But this cake actually does have tea in it! And I’m thinking you’re onto something with the various tea flavors here. That Earl Grey + orange zest would be a fantastic cake!
The first time I tried sweet tea, I was blown away by how sweet it was! Haha, mind you, it was hot and we were desperate for a drink so we got anything that we could get our hands on! This cake, however, is totally up my alley. Love the crumb on it too!
To be fair, sweet tea comes in a huge range of sweetness. Some of the fast food chains down South make a sweet tea that I can barely drink…and I grew up drinking sweet tea! Now I prefer sweet tea over unsweetened tea, but I like to sweeten it myself so I can adjust it to my tastes. Either way, this cake is a great way to enjoy the sweet tea flavors…in dessert form! 🙂
This is so intriguing! I wonder what gives that spice cake flavor? Maybe the combo of tea, vanilla, and lemon zest? I’m not a food scientist, so I don’t have a clue, but would love to know! Confession: I am a life-long southerner who hates sweet tea. My mom always had 2 pitchers in the fridge—sweet for my youngest sister and father and unsweet for the rest of us. I just don’t like to drink sweet things, but this cake sounds fabulous!
I’m with ya here, Kim! I do think you might be onto something with the tea + vanilla + lemon zest. All I know is the flavor of this pound cake is insanely good! And don’t worry – I’ll keep your secret about sweet tea safe. Haha! (To be fair, I don’t love the insanely sweet teas that you find at fast food joints down South. I like half-sweet tea basically.)
Oh my goodness! Time to charge my drone to send it over to grab a slice or three of this decadent treat! Wow! You nailed the texture of poundcake with this, David! I once had a slice of lemon poundcake and it was glorious – so That lemonade one you mentioned has my mouth watering! Cannot wait to see if / when you make an orange one – or … oooh dare I say… a beet one?!
What? Your drone’s batteries are dead? Where have you been sending that drone lately!? 🙂 Seriously, though, this pound cake is mighty tasty! A beet pound cake, you say? Interesting…I’m not sure how I feel about that, but if anyone could make it taste good, then I know you could!
I’m jumping in on the beet thing—after giving it some thought, I think it could possibly work! After all, beets are “nature’s candy!”
If anyone can do it, then Shashi can – she’s made some incredible beet desserts over the years! 🙂
your cake looks lovely and sounds delicious david. i like the idea of the lemonade version too, and i scrolled past a photo of a chocolate pound cake. Mmm all sound wonderful.
Thanks so much, Sherry! I do love pound cakes in all flavors and sizes. 🙂
David,
I’m a tea person and I have grown up living by the quote “where there’s tea there is love”. The fondness with which you write about your mum making batches of tea reminds me of my mum. Infusing cake with tea is a innovative concept, now that you have tried and I’m confident I can try your recipe. We are given a amber heatwave warning and I guess I can cool with your tea pound cake. Beautiful pictures as usual.
Hey Hasin! I love that quote about tea – I’ve never heard it before, but I totally agree with it. Using tea in cakes is always quite fun. Of course, you’ll want to go with a stronger tea (or at least a very strongly brewed tea) as it will mellow out a bit once baked. We’re having a similar heatwave warning here this week, and I can say that a slice of this cake might not cool you down…but it will taste delicious! 🙂 Thanks so much, my friend!