Chamomile Pound Cake

Name: Chamomile Pound Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 6 larges eggs, at room temperature; 283 grams cups (about all-purpose flour; 298 grams 1/2 cups (about granulated sugar; 79 milliliters honey; 2 teaspoons finely grated lemon zest from 1 lemon; 1 teaspoons salt; 16 chamomile tea bags; 283 grams 1/2 sticks unsalted butter, at room temperature; 2 teaspoons pure vanilla extract; 296 milliliters boiling water

You can never have too many dessert recipes, so give Chamomile Pound Cake a try. This recipe serves 8. Watching your figure? This vegetarian recipe has 622 calories, 8g of protein, and 32g of fat per serving. Head to the store and pick up butter, eggs, lemon zest, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours.

Instructions

For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Lightly spray 9- by 5-inch loaf pan with baking spray.

Ingredients you will need

Baking Spray

Equipment you will use

Loaf Pan

Oven

Allow tea to steep in boiling water for 8 to 10 minutes. Squeeze out all liquid from bags and discard. Allow tea to cool to room temperature. Divide tea in half, reserving half for icing.

Ingredients you will need

Icing

Water

Tea

Combine flour, baking powder, and salt in medium bowl; set aside. Beat butter, sugar, and lemon zest with an electric mixer on medium speed until light and fluffy, about 2 minutes.

Ingredients you will need

Baking Powder

Lemon Zest

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low and add flour mixture in three additions, alternating with tea. Scrape bottom and sides of bowl with rubber spatula as needed.

Ingredients you will need

All Purpose Flour

Egg