Ingredients
-
1 1/2 cups butter
-
6 eggs
-
1 1/2 cups sour cream
-
3 1/3 cups all-purpose flour
-
4 teaspoons finely ground earl grey tea, leaves*
-
1 1/2 teaspoons baking powder
-
1/2 teaspoon salt
-
1/4 teaspoon baking soda
-
1 1/2 cups granulated sugar
-
1 1/2 teaspoons vanilla
-
1 1/2 cups lemon curd (about one and a half 10-oz. jars)
Instructions
- Let the butter, eggs, and sour cream stand at room temperature for 30 minutes.
- Preheat oven to 350 degrees F. Grease and flour 12 individual fluted tube pans; set aside.
- In a large bowl combine flour, ground tea leaves, baking powder, salt, and soda; set aside.
- In a very large mixing bowl beat butter with an electric mixer on medium-high speed for 1 to 2 minutes.
- Add granulated sugar; continue beating 5 minutes.
- Beat in the eggs, 1 at a time, scraping sides of bowl after each addition.
- Beat in vanilla (Mixture may appear curdled).
- Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until combined.
- Spoon batter into prepared pans, filling two-thirds full.
- Bake 25 minutes or until pick inserted near center comes out clean.
- Cool in pans on racks 10 minutes.
- Remove; cool on racks.
- TO FINISH:
- Split cakes in half. Place tops on plates upside down; spread with curd.
- Add bottoms to creat a proper looking bundt cake.
- Sprinkle powdered sugar.
- *TIP:
- For 4 teaspoons ground Earl Grey tea leaves, open bags with finely ground tea leaves (5 bags) or use mortar and pestle to finely grind loose Earl Grey tea leaves; measure 4 teaspoons.).