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Save 15% on Baking Extracts With Code BAKING15
Save 15% on Baking Extracts With Code BAKING15

Test Kitchen Approved

Chai Pound Cake

Chai Pound Cake

Chai Pound Cake

Recipe By Savory Spice Test Kitchen

Yields

12 servings

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

3 cups plus 2 Tbsp. all-purpose flour


1 tsp. baking powder


2 cups granulated sugar

4 extra large eggs

1/4 cup buttermilk (optional)

For the glaze:

2 cups powdered sugar


2 Tbsp. unsalted butter, softened

2 Tbsp. warm water

Savory Spice ingredients in this recipe

  • Mt. Baker Chai Seasoning

    Bring the flavor of your favorite dessert & baking recipes to bold new heights with our Mt. Baker Chai Seasoning. This chai spice mix tastes be...

    View full details
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

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  • Natural Vanilla Flavor

    Our extracts are getting an upgrade! The labels look different, but the extracts are the same. Find them at a store near you coming this spring. Ou...

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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.