Skip to content
NEW Chicken Shawarma Is Great For Summer | Free Shipping on Orders $49+
NEW Chicken Shawarma Is Great For Summer | Free Shipping on Orders $49+

Test Kitchen Approved

Chai Pound Cake

Recipe By Savory Spice Test Kitchen

Prep Time

15 Minutes

Cooking Time

1 Hours

Recipe By Savory Spice Test Kitchen

If there is a more perfect tea cake than this, we haven't found it.

Recipe Notes

To change up the flavor, substitute 1 to 2 Tbsp. (to taste) of Baker’s Brew Coffee Spice or Chinese Five Spice for the Mt. Baker Chai Spice Seasoning. This is a dense, dry cake. For a bit more moisture, add 1/4 cup buttermilk to the batter with the eggs.

Ingredients

For the cake:

1 cups (2 sticks) plus 1 Tbsp. unsalted butter, softened

3 cups plus 2 Tbsp. all-purpose flour


1 tsp. baking powder

½ tsp. salt

2 cups sugar

4 extra large eggs

¼ cups buttermilk (optional)

For the glaze:

2 cups powdered sugar


2 Tbsp. unsalted butter, softened

2 Tbsp. warm water

Savory Spice ingredients in this recipe

Directions

For the cake: Preheat oven to 350 degrees. Grease Bundt or tube cake pan with 1 Tbsp. butter and dust with 2 Tbsp. flour. Tap out any excess flour. In a medium bowl, sift together flour, Mt. Baker Chai, baking powder and salt. Using a stand mixer, cream together 1 cup butter with sugar until smooth. Mix in one egg at a time to combine then add buttermilk if using. At low speed, slowly add flour mixture to batter until incorporated. Pour batter into prepared pan; tap pan on counter a few times to release any air pockets. Bake for 1 hour or until cake tester comes out clean. Cool cake in pan for 20 to 25 min. Turn cake out onto to a plate or platter before cutting and serving.

For the glaze: Whisk all ingredients together until smooth. Drizzle over slightly warm cake or lightly spread over completely cooled cake.