Sweet Tea Pound Cake

Get ready to experience the most refreshing twist on a classic pound cake ever! This Sweet Tea Pound Cake brings together two Southern favorites – rich, buttery pound cake and perfectly sweetened iced tea – into one incredible dessert that’ll have everyone asking for seconds.

The magic happens when smooth, strong sweet tea gets baked right into the batter, creating subtle tea notes that complement the cake’s velvety crumb. Topped with a glossy sweet tea glaze, each slice delivers the perfect balance of familiar comfort and unexpected sophistication.

Ingredients

For the Cake:

• 1½ cups unsalted butter, room temperature
• 2 cups granulated sugar
• 5 large eggs, room temperature
• 1 tsp salt
• 1 tsp baking soda
• 3 cups all-purpose flour
• ¾ cup strongly brewed iced tea, unsweetened
• ½ cup sour cream
• 1½ tsp vanilla extract
• 2 Tbsp lemon zest
• Sliced lemons and mint leaves for garnish (optional)

For the Glaze:

• 2 cups confectioner’s sugar
• ¼ cup unsalted butter, melted
• 3-4 Tbsp strongly brewed iced tea

Steps

1. Preheat oven to 325°F (165°C). Position rack in center of oven for even baking.
2. Using an electric mixer with paddle attachment, cream butter and sugar for 3-4 minutes on medium speed. The mixture should be noticeably lighter in color and very fluffy – don’t rush this step as it creates the cake’s structure.
3. Add eggs one at a time, mixing for 30 seconds after each addition. The batter may look slightly curdled – this is normal.
4. Combine salt, baking soda and half the flour. Mix until just incorporated, scraping bowl as needed. Over-mixing will create a tough cake.
5. Pour in brewed tea (ensure it’s room temperature), sour cream, and vanilla. Mix for 20 seconds until smooth. The batter may look separated briefly – keep mixing gently.
6. Add remaining flour and lemon zest, mixing until just combined (30-45 seconds). Scrape sides and bottom of bowl thoroughly.
7. Prepare a 10-12 cup Bundt pan by either:
   • Greasing thoroughly with butter and dusting with flour
   • Using baking spray with flour, ensuring all crevices are coated
8. Pour batter into pan, smoothing top with spatula. Tap pan gently on counter 2-3 times to remove air bubbles.
9. Bake for 60-70 minutes, or until a toothpick comes out clean and cake springs back when lightly pressed. Internal temperature should reach 200°F (93°C).
10. Cool in pan for 15 minutes exactly – any longer risks sticking.
11. For the glaze, whisk confectioner’s sugar and melted butter until smooth. Add tea 1 tablespoon at a time until desired consistency – it should ribbon off spoon but hold shape.
12. Optional: Garnish with fresh lemon slices and mint leaves just before serving.

Smart Swaps

• Replace sour cream with Greek yogurt (1:1 ratio) for extra protein
• Use coconut sugar instead of granulated (same amount) for lower glycemic impact
• Try almond flour for 1 cup of the all-purpose flour for added nutrition

Make It Diabetes-Friendly

• Replace sugar with 1¾ cups allulose or monk fruit sweetener (reduces carbs by 70%)
• Use 2½ cups almond flour + ½ cup coconut flour instead of all-purpose
• Serve in 2-inch slices (approximately 15g net carbs per serving)
• Pair with protein to slow glucose absorption

Pro Tips

• Room temperature ingredients are crucial – set out 1 hour before starting
• Don’t open oven during first 45 minutes of baking to prevent sinking
• Brew tea double-strength for more pronounced flavor
• Cake freezes beautifully for up to 3 months when wrapped well