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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!
Course Cake, Dessert
Cuisine British, Bundt Cake, Cake, Dessert, North American
Keyword Earl Grey Pound Cake, Earl Grey Vanilla Bundt Cake with Vanilla Bean Glaze
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 529kcal
Author Chrissie

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)
US Customary - Metric

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. 

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