Earl Grey Pound Cake

Help!! I can’t stop cooking!! And I’m back on my pound cake roll again! (Click here to see more pound cake recipes).

Well, the reasons why I love pound cakes (both eating and making them) is because firstly, they are just so easy to make, and secondly, because they make such good company at breakfast, tea, and even after dinner. And mostly, because we need something to eat for breakfast, and ever since I discovered that I could make stuff to eat instead of just buying things all the time, I think it’s way more interesting to get down and dirty and whip up something delicious instead of always heading to the nearest supermarket for S.O.S.

So, why Earl Grey for flavouring this time, you might ask. Well, it was really very random. I was googling the internet for different types of pound cake recipes yesterday, when I chanced upon a couple of Earl Grey pound cake recipes. Honestly, I didn’t have any any idea how earl grey tea tasted like, but it sounded so nice, and high and mighty and English and expensive. (It was probably just some weird idea construed by my highly active imagination, but whatever.) So the main point is that I made it in the end, and I kind of like the taste. So let’s share all the good things we can. Here goes.



1) 1 cup of milk cream
2) 2 cups of sugar
3) 3 cups of self-raising flour
4) 4 eggs
5) 2 Earl Grey tea bags


1) Mix the cream and sugar together till sugar dissolves
2) Sift in the flour, alternating each cup of flour with an egg to keep batter moist
3) Once batter achieves a homogenous texture, add in the content of the tea bags
4) Mix well
5) Pour batter into a well-greased bundt baking mould
6) Bake in oven at 175 deg cel (medium-heat for gas ovens) for 30 – 35 minutes
7) Allow cake to cool for 10 – 15 minutes on a plate before serving

Mix cream and sugar together:


Sift in flour:


Alternate each cup of flour with an egg to keep batter moist:


Mix well to achieve homogenous texture to get this batter:


Earl Grey tea bags:


Add the earl grey tea bag contents to batter:


Mix well to achieve this batter:


Pour batter into a well-greased bundt baking mould:


Fresh out of the oven:


A closer look at the texture:


My beautiful Earl Grey Pound Cake:

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felicia | Dish by Dish

Felicia is a Singaporean who's currently located in Buenos Aires, also known as the "Paris of South America". After moving to Argentina because of love, she found herself grappling with the mysterious concept known as cooking. Starting this blog has helped her explore the kitchen, the effect cooking has on our lives, and generally helped her make more friends with people like you! Please stay a while and explore!

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