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Rooibos Pound Cake

Submitted by: Jonathan Rosenblum

The vanilla overtones in the rooibos come out nicely in this derivative of pound cake. Eat for breakfast!

Prep Time: 30min prep/ 1hr to cook
Serving Size: 4-6
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup whole milk
  • 1/2 teaspoon vanilla
  • 1 stick (1/2 cup) unsalted butter, softened
  • 2 large eggs
  • 2 tablespoons long steep rooibos tea (2T/cup for 10min)
  • For icing
  • 1/2 cup confectioners sugar
  • 1 1/2 tablespoons long steep rooibos tea (2T/cup for 10min)
Make cake: Preheat oven to 325F. Generously butter loaf pan, then flour it, knocking out excess. Chill 10 minutes.

Whisk together flour, baking powder and salt.

Stir together milk and vanilla in a small bowl.

Beat together butter and remaining 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until fluffy. Add eggs 1 at a time, beating well after each addition.

Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated. Mix in sugar until just combined, then tea.

Spoon batter into pan, smoothing top, and bake in middle of oven until golden brown on top and a tester inserted into center comes out clean, about 1 hour. Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.

Make icing: Gradually add confectioners sugar to 1 tablespoon rooibos tea, whisking until smooth and adding more tea, 1 drop at a time, if glaze is too thick. Drizzle decoratively over top of cake.

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