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There’s something so special about a slice of homemade cake and a cup of tea, and this Earl Grey Vanilla Bundt Cake with Vanilla Bean Glaze is the perfect simple cake recipe to make to enjoy with tea or your warm drink of choice. It’s perfectly dense and moist with the most tender crumb, and it’s bursting with all the flavours of Earl Grey tea and real vanilla beans. If you’re a tea-lover, you’re going to adore this cake!
How to make pound cake
This Earl Grey Vanilla Bundt Cake is a lighter version of a pound cake-style cake – it’s made with lots of butter, sugar, eggs and sour cream to keep it moist and tender, but it’s a truly simple recipe that’s perfect for even the most beginning bakers. Pound cake is a very simple cake that’s perfect for beginning bakers. It’s really as simple as taking your time and mixing one ingredient at a time. The only kitchen tools that are essential for this recipe? A large mixing bowl and a hand mixer, or a stand mixer, if you have one (affiliate links). Simply mix the butter and sugar on high speed for several minutes until pale in colour and light and fluffy, mix in the vanilla and one egg at a time, along with the rest of the wet ingredients and then add the dry ingredients carefully and gently. Don’t forget to grease your bundt pan very well, pour in the batter, bake, cool, glaze, and enjoy!
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Looking for more delicious cake recipes? You’ll love this Chai Spice Pound Cake with Cinnamon Glaze or this Orange Sour Cream Pound Cake!
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I hope you love this gorgeous cake as much as we do! Let me know in the comments below, what’s your favourite cake to make at home? I’d love to know!
Kitchen Products I Recommend:
Looking for more delicious desserts? You’ll LOVE these:- Lemon Raspberry Meringue Nests
- Easy No Bake White Chocolate Raspberry Cheesecake
- Classic Sour Cream Sugar Cookies
- Best Ever Vanilla Bean Scones
- Easy No Bake Triple Chocolate Cheesecake
- Pear Streusel Cake
LOOKING FOR MORE DELICIOUS SUMMER DESSERT IDEAS?
GET MY SUMMER DESSERTS E-COOKBOOK!
Earl Grey Vanilla Bundt Cake with Vanilla Bean Glaze
This Earl Grey Vanilla Bundt Cake with Vanilla Bean Glaze is the perfect simple tea cake! Easy to make, perfectly tender, moist and sweet!
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Servings: 12 slices
Calories: 529kcal
Ingredients
For the cake:
- 1 1/2 cups unsalted butter
- 2 1/4 cups granulated sugar
- 1 vanilla bean (or use 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste)
- 2 Earl Grey tea bags
- 7 large eggs
- 1/2 cup full fat sour cream
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
For the glaze:
- 1/2 cup powdered sugar sifted to remove lumps
- 1 vanilla bean (or, 1/2 teaspoon of vanilla bean paste)
- 1 tablespoon heavy cream (or, use half and half cream)
Instructions
For the cake:
- Preheat your oven to 325 degrees Fahrenheit. Grease a medium bunt pan with butter (8 1/2 inch or 9 inch) and set aside.
- In a large mixing bowl with a hand mixer, or in the bowl of your stand mixer, mix the butter and sugar together on medium high speed for several minutes until light and fluffy in texture and pale in colour.
- Slice the vanilla bean in half lengthwise and scrape out the seeds. Add them to the butter mixture along with the tea leaves from the 2 tea bags. Mix well to combine.
- Add in one egg at a time, mixing on high speed for about one minute and scraping down the bowl after each addition.
- Mix in the sour cream.
- Add the flour and salt, and mix well on medium-high speed until everything is incorporated and no streaks of flour remain.
- Pour the batter into the prepared bundt pan and smooth out the top with a spatula or offset spatula.
- Bake at 325 degrees Fahrenheit for about 65 minutes or until a toothpick inserted into the middle of one side of the cake comes out clean.
- Cool for about 10 minutes in the pan before inverting onto a cooling rack (remove the cake pan) to cool completely to room temperature before glazing.
For the glaze:
- Whisk together the powdered sugar, vanilla and heavy cream (or use half and half cream) until the mixture is smooth and creamy.
- Drizzle it over the cooled cake and let it drip down the sides of the cake.
- Slice the cake, and serve.
Notes
This cake keeps in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.Â
Nutrition
Serving: 1slice | Calories: 529kcal | Carbohydrates: 63g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 176mg | Sodium: 151mg | Potassium: 88mg | Fiber: 1g | Sugar: 43g | Vitamin A: 945IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
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Andrea says
I’ve always wanted to bake with earl grey and now I can! This bundt cake looks amazing!
The Busy Baker says
Thanks Andrea!! Glad you love it as much as we do!🙂
Heather Johnson says
Looks delicious – my mom loves earl grey – i’ll make this for mothers day!
The Busy Baker says
Great! Thanks for your comment Heather!🙂
Sara Welch says
Gave this a try and it did not disappoint! So tasty, fluffy and light; loved every bite!
The Busy Baker says
Thanks so much Sara!!
Clara says
Great recipe. I never understood the concept of adding tea to baked goods until I hopped on the trend and realized how amazing it turns out. Nothing like a slice of bundt cake.
The Busy Baker says
Glad you like the idea now!!🙂 Thanks for your comment!
Biana says
This sounds amazing — I love tea, and here tea is already in the cake, how cool is that? Looking forward to trying your recipe soon.
The Busy Baker says
Thank you Biana!! Let us know how it turns out!🙂