Imagine a dessert that captures the essence of a lazy Southern afternoon, where sweet tea meets classic pound cake in a match made in culinary heaven! This Sweet Tea Pound Cake is more than just a recipe—it's a nostalgic journey through Southern hospitality, blending the comforting flavors of traditional pound cake with the refreshing twist of sweet tea. Prepare to be transported to a front porch swing, where every bite tells a story of family gatherings and time-honored traditions.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 cup brewed sweet tea
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch tube pan or bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream the softened unsalted butter with granulated sugar using an electric mixer. Beat on medium-high speed for 5-7 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition. Beat for about 30 seconds between each egg to ensure complete incorporation and a smooth batter.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, alternating with the brewed sweet tea. Begin and end with the flour mixture, mixing on low speed just until ingredients are combined. Do not overmix.
- Stir in the vanilla extract, mixing gently to distribute evenly throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 60-65 minutes. To test for doneness, insert a thin wooden skewer or toothpick into the center of the cake. It should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. Then, carefully turn out onto a wire cooling rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or drizzle with a sweet tea glaze for extra flavor.
Tips
- Room Temperature is Key: Ensure all ingredients, especially butter, eggs, and sweet tea, are at room temperature for the smoothest, most uniform batter.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake instead of the desired tender crumb.
- Use High-Quality Sweet Tea: The flavor of your sweet tea will directly impact the cake's taste, so use a brew you truly enjoy.
- Check Your Oven Temperature: Use an oven thermometer to ensure accurate baking temperature, as slight variations can affect the cake's texture.
- Cool Completely Before Slicing: Patience is crucial! Allow the cake to cool entirely to help it set and make clean, beautiful slices.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature, making it perfect for make-ahead desserts.
Nutrition Facts
Calories: 570kcal
Carbohydrates: 78g
Protein: 7g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 185mg
