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Tea-Glazed Irish Pound Cake

Tami Schattner TeaChef Level 1

Aye, you'll think you're back on the auld sod when you bite into this tasty pound cake. Your leprechauns, young and old, will like this dessert.

1 h 45 m 2


  • 4 tsp. Irish breakfast tea leaves
  • 1 1/2 c. warm milk
  • 1 1/2 c. butter (3 sticks)
  • 3 c. sugar
  • 5 large eggs
  • 3 c. all-purpose flour
  • 1/4 tsp. salt
  • 1/4 c. Bailey's Irish Cream
  • 1 tsp. vanilla extract
  • 2 c. powdered sugar


Brew Irish breakfast tea leaves in warm milk, to desired strength about 15 min. Strain. Use 1 c. of the mixture for cake; set aside 1/2 c. of the mixture for glaze.

Preheat oven to 325°F.

Butter and flour a standard Bundt pan.

Sift dry ingredients together.

Cream butter and sugar.

Add eggs one at a time, beating well after each addition.

Next, add dry mixture and 1 c. of tea-brewed milk alternately, starting and ending with dry mixture.

Stir in Irish Creme and vanilla extract.

Pour batter into prepared Bundt pan.

Bake at 325°F for about 1 hour 15 min., or until cake tester comes out clean.

Let cool in pan for 5 min., then turn out right side up on cake plate.

Mix glaze, using as much of the tea-brewed milk as needed: 4 tbsp. for a thick glaze or all 1/2 c. for a thin glaze. Drizzle over cake and enjoy!

Prep time: 30 min. Cook time: 1 hour 15 min.

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