This is a wonderful, light pound cake, with a hint of lemon and Chamomile flavors. The Chamomile helps make the cake moist and perfectly complements the lemon and the honey. So delicate, and delicious- it is an excellent cake to serve by itself or with fresh berries. Baking with tea never tasted so good!
Ingredients For The Cake:
16 Chamomile tea bags
1 cup boiling water
2 cups flour
1 Tblspn baking powder
3/4 tsp salt
2 1/2 sticks unsalted butter (room temperature)
1 1/2 cups granulated sugar
Zest from one fresh lemon
Juice from 1/2 large fresh lemon (about 1/4 cup)
6 eggs (room temperature)
2 tsp pure vanilla extract
Directions: Spray two 9 x 5 inch loaf pans (or 5 mini loaf pans). Steep the tea bags in the boiling water for 10 minutes. Squeeze all liquid out of the bags (note: don't worry if some of the tea sediments are in the liquid). Allow tea to cool to room temperature. Divide tea, reserving 1/4 cup for the glaze.
To Make The Glaze: Combine the following in a saucepan and bring to a simmer: 1/3 cup honey; juice from 1/2 large fresh lemon; and reserved 1/4 cup Chamomile tea. Remove the glaze from the heat and cool for 5 minutes.
To Make The Cake: Combine flour, baking powder and salt. Set aside. In a separate bowl, beat until light & fluffy: butter, sugar, lemon zest, and juice from 1/2 large lemon. Add eggs, one at a time, beating after each addition. Add flour mixture to the butter mixture, alternating with the tea. Add vanilla and mix until combined. Pour batter into the prepared pans. Bake at 350 degrees for about 50 minutes or until a tester comes out clean when inserted into the middle of the cake. Cool cake on a rack for 1 hour. Using a skewer, poke holes in the top of the cooled cake and then pour glaze over the cake.