Recipe By LauraF
Published Jun 19th
Prep 10m Cook 55m Additional 40m Ready In 105m
Servings 1 loaf Calories 344.7

I love jasmine tea, and was curious how it would taste infused into a cake. I adapted a pound cake recipe I liked and was really happy with the results. The tea is noticeable but not overpowering. I eat this with fresh fruit but I’m sure poached fruit or whipped cream would be great additions.

Recipe Ingredients

  • 1 ½ sticks unsalted butter
  • 2 tablespoons black jasmine tea leaves, lightly crushed
  • 2 cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ½ cup sour cream
  • ¼ cup buttermilk
  • ¾ cup white sugar
  • 2 tablespoons white sugar
  • 3 large eggs, at room temperature
  • ¼ teaspoon almond extract
  • ¼ cup sliced almonds

Cooking Directions

  1. 1 Melt butter in a saucepan over low heat. Stir in jasmine tea; heat for 5 minutes. Remove from heat and let stand for 5 minutes. Strain into a large bowl and discard solids. Let butter cool to room temperature, 20 to 30 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on 2 sides.
  3. 3 Whisk flour, baking powder, and salt together in a small bowl. Whisk sour cream and buttermilk together in a separate small bowl.
  4. 4 Add 3/4 cup plus 2 tablespoons sugar to the butter and beat with an electric mixer until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides of the bowl and stir in almond extract.
  5. 5 Add the flour mixture in 3 additions, alternating with the sour cream mixture. Beat batter just until combined. Scrape batter into the prepared pan and sprinkle sliced almonds over the top.
  6. 6 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts to brown too quickly.
  7. 7 Transfer the pan to a wire rack and let cake cool for 15 minutes. Gently lift out loaf using the parchment overhang. Transfer to the rack and let cool completely before slicing.

Nutrition Facts

  • Calories 344.7
  • Carbohydrate 38.1 g
  • Cholesterol 97.7 mg
  • Fat 19.2 g
  • Fiber 0.9 g
  • Protein 5.8 g
  • Saturated Fat 10.9 g
  • Sodium 241.1 mg
  • Sugar 18 g
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