Earl Grey and Raspberry Pound Cake | Midwest Living

Earl Grey and Raspberry Pound Cake

Earl Grey and Raspberry Pound Cake

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  • Makes: 10 servings
  • Prep 45 mins
  • Total Time 2 hrs plus cooling

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No food coloring here--just the brilliant hue of pureed raspberries. Fresh berries also ripple through the cake, which has subtle floral and citrus notes from tea in the batter. The recipe comes from Nathaniel Reid Bakery in St. Louis.


    Earl Grey Pound Cake
  • 1 1/4 cups all-purpose flour
  • 1/3 cup almond flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 4 bags Earl Grey tea*, divided
  • 1 tablespoon cold water
  • 10 tablespoons unsalted butter, softened
  • 2 teaspoons almond butter
  • 1 cup granulated sugar, divided
  • 1 teaspoon orange zest
  • 2 eggs
  • 2 6-ounce boxes fresh raspberries, divided
  • 1/4 cup plus 2 teaspoons water, divided
  • 2 teaspoons lemon juice, divided
  • 2 cups sifted powdered sugar


  1. For cake: Preheat oven to 325 degrees . Butter and flour an 8x4x2-inch loaf pan. In a medium bowl, combine all-purpose flour, almond flour, baking powder and salt; set aside.
  2. Empty the tea leaves from three of the tea bags into a small bowl. Add 1 tablespoon cold water; let soak 10 minutes.
  3. In a large bowl, beat butter and almond butter with an electric mixer on medium speed 30 seconds. Add 3/4 cup granulated sugar and the orange zest. Beat until light and fluffy. Add the soaked tea leaves; beat to combine. Add eggs, one at a time, beating well after each addition, scraping sides of bowl occasionally. Gently fold flour mixture into batter. Fold in 1/2 cup raspberries. Spread in prepared pan.
  4. Bake until a wooden toothpick inserted in center comes out clean, about 65 minutes. Cool in pan on a wire rack 10 minutes. Remove from pan.
  5. Make raspberry puree: In a blender or food processor, puree 2/3 cup raspberries until smooth. Press through a fine-mesh sieve to remove seeds. You should have about 4 tablespoons of puree. Set aside to use in syrup and glaze.
  6. For raspberry syrup: In a small saucepan, bring 1/4 cup water to a boil. Remove from heat. Add the 1 remaining Earl Grey tea bag and steep 3 minutes. Remove tea bag. Add 1 tablespoon raspberry puree, 1/4 cup granulated sugar and 1 teaspoon lemon juice. Bring to a boil, stirring to dissolve sugar.
  7. Brush warm cake with raspberry syrup and allow syrup to soak in. Repeat until all syrup is used. Cool cake completely on a wire rack.
  8. For glaze: In a medium bowl, whisk together powdered sugar, 3 tablespoons raspberry puree, 2 teaspoons water and 1 teaspoon lemon juice until smooth. Put cake on a wire rack set over a sheet of wax paper. Pour glaze over cake. Place cake on a serving dish. Let glaze dry at room temperature 2 hours before decorating with fresh raspberries. (You may not use all the berries.)


  • *To Use Loose-Leaf Tea If you want to use loose-leaf Earl Grey tea rather than tea bags, use 1 tablespoon tea (lightly crushed) in Step 2 and 1 teaspoon tea in Step 6.

Nutrition Facts

(Earl Grey and Raspberry Pound Cake)

Servings Per Recipe 10, Folate (µg) 56, sugar (g) 45, Potassium (mg) 200, pro. (g) 5, calcium (mg) 70, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 8, sodium (mg) 174, chol. (mg) 68, Thiamin (mg) 0, sat. fat (g) 8, Riboflavin (mg) 0, cal. (kcal) 411, vit. A (IU) 444, iron (mg) 2, Fat, total (g) 16, vit. C (mg) 28, Polyunsaturated fat (g) 1, carb. (g) 66, Niacin (mg) 2, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0

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