Name: Chai Pound Cake
Prep time: 15 minutes
Cook time: 1 hour
Yield: 12 servings
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

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Chai Pound Cake

Recipe by Savory Spice Test Kitchen

Baking

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

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Serves 12 servings

Prep Time 15 minutes

Cooking Time 1 hour

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Ingredients

For the cake: 1 cup (2 sticks) plus 1 Tbsp. unsalted butter, softened 3 cups plus 2 Tbsp. all-purpose flour

2 Tbsp. Mt. Baker Chai Seasoning

1 tsp. baking powder

1/2 tsp. Mayan Sea Salt

2 cups granulated sugar 4 extra large eggs 1/4 cup buttermilk (optional) For the glaze: 2 cups powdered sugar 1 tsp. Natural Vanilla Extract 2 Tbsp. unsalted butter, softened 2 Tbsp. warm water

Natural Vanilla Flavor

Directions

Step 1 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.

Step 2 For the glaze: Whisk all ingredients together until smooth. Drizzle over slightly warm cake or lightly spread over completely cooled cake.

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.