Red Dress Vanilla Rose Pound Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I got this recipe from 's newletter. Recipe is by Emily Luchetti who is the Executive Pastry Chef at Farallon Restaurant, San Francisco. She suggests using loose tea leaves. Ingredients:
1 tablespoon breadcrumbs |
2 cups all-purpose flour |
1/2 teaspoon baking soda (2.5 ml.) |
1/2 teaspoon baking powder |
2 teaspoons loose tea leaves (red dress decaf vanlla rose tea) |
1/2 teaspoon kosher salt |
1/2 cup butter, softened (5 oz.) |
1 cup sugar (250 ml.) |
2 eggs |
1/2 cup milk (125 ml.) |
1 tablespoon fresh lemon juice (15 ml.) |
2 lemons, rind of, grated |
Directions:
1. Preheat the oven to 350 °F.
2. Butter a loaf pan (8.5 x 4.5 x 2.5 ), sides as well as the bottom.
3. Then coat the sides and bottom of the loaf pan with the bread crumbs. Set aside.
4. Sift together the flour, baking soda, and baking powder, then stir in the tea and salt, mix well. Set aside.
5. In a mixing bowl, beat the butter until smooth. Next add in the sugar slowly and mixing until smooth and light in texture. Then add the eggs, one at a time, mixing well after each addition. Set aside the batter.
6. And in a cup stir together milk, lemon juice, and lemon rind.
7. Separate the dry ingredient mixture and the milk mixture into three portions each.
8. Now mix the dry ingredients and the milk mixture to the batter, alternating the dry ingredients and the milk mixture, making sure the batter is combined before adding the next.
9. Pour the batter into the loaf pan and bake for about 50 minutes or until a skewer inserted in the middle comes out clean.
10. Cool before unmolding the cake. Unmold by inverting the pan onto a cutting board. Slice and serve by itself or with ice cream.
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