Black Currant Pound Cake

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 16
• 2/3 cup boiling water
• 6 black currant tea bags (such as twinings)
• 1/3 cup nonfat sour cream
• 3 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups sugar
• 3/4 cup butter, softened
• 3 eggs
• 2 teaspoons vanilla extract
• cooking spray
• 1/4 cup boiling water
• 1 black currant tea bag (such as twinings)
• 3/4 cup powdered sugar
• 1/2 teaspoon lemon juice

Recipe

• 1 preheat oven to 350f°.
• 2 cake: pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
• 3 remove and discard tea bags; cool tea to room temperature.
• 4 stir in sour cream.
• 5 combine flour, baking powder, and salt, stirring with a whisk.
• 6 place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
• 7 add eggs, 1 at a time, beating well after each addition.
• 8 beat in vanilla.
• 9 add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
• 10 spoon batter into a 10-inch tube pan coated with cooking spray.
• 11 bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
• 12 cool in pan 15 minutes on a wire rack.
• 13 remove from pan; cool completely on wire rack.
• 14 glaze: pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
• 15 remove and discard tea bag.
• 16 add powdered sugar and juice to brewed tea, stirring well with a whisk.
• 17 drizzle glaze over cake.