A Calm Bake: Tea-Infused Pound Cake & Slow Sunday Mornings
There’s something sacred about slow Sunday mornings—the soft light, the quiet, the promise of doing less. It’s the perfect time to steep your senses in something warm, aromatic, and made with intention.
This Tea-Infused Pound Cake is our ode to those moments. Moist, delicately flavored, and subtly sweet, it brings the grounding essence of Wild Orchard tea into every bite. Whether paired with a steaming cup or served alone on a warm plate, it’s the kind of comfort food that invites you to pause and savor.
🍵 Wild Orchard Tea-Infused Pound Cake
Infused with: Wild Orchard’s Regenerative Organic Green Tea in your favorite loose leaf version or our Spring Oolong loose leaf tea with floral, wood, moss, and honey key notes. For this article we used Wild Orchard's Sunday Brunch Loose Leaf Green Tea, delicious!
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Serves: 8–10 slices
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup whole milk
- 2 tbsp loose-leaf Wild Orchard tea (Green Tea for earthiness, or Oolong for a fruity lift)
- 1 tsp vanilla extract
- Optional: zest of 1 lemon or orange (pairs beautifully with the tea)
For the Glaze (Optional but wonderful):
- ½ cup powdered sugar
- 1–2 tbsp strongly brewed Wild Orchard tea
- A few drops of citrus juice or zest (optional)
Instructions
1. Infuse the Milk
In a small saucepan, gently heat the milk until it’s just steaming—not boiling. Remove from heat, add the tea leaves, and let steep for 10–15 minutes. Strain and cool. (Don’t skip this step—it’s where all the flavor begins.)
2. Preheat the Oven
Set your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
3. Cream the Butter and Sugar
In a large bowl, beat the butter and sugar together until light and fluffy—about 3–5 minutes.
4. Add the Eggs and Vanilla
Add eggs one at a time, mixing well after each. Stir in vanilla extract (and citrus zest, if using).
5. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
6. Combine Everything
Alternately add the dry ingredients and the tea-infused milk to the butter mixture, starting and ending with the dry. Mix just until combined—don’t overdo it.
7. Bake
Pour the batter into your prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
8. Glaze (Optional)
Whisk the powdered sugar with a tablespoon or two of brewed tea until smooth. Drizzle over the cooled cake for an extra layer of flavor and charm.
Considerations:
You can add the leaves to your cake, or add some poppy seeds for texture, and adorn with citruses or with coconut flakes. Just keep these in mind when doing so:
- Texture: Whole leaves (especially from black or green tea) can be tough and unpleasantly chewy in a soft cake unless finely ground.
- Flavor: Whole leaves might release a bitter flavor when baked, depending on the type of tea and how much you use.
Slow Down... Savor
This pound cake is more than a sweet treat—it’s a ritual. A way to press pause, to return to presence, to align your morning with the steady rhythm of the earth. Just like our regenerative organic teas, it’s a reminder that what we grow and how we enjoy it matters.
Slice it warm. Pair it with your favorite Wild Orchard brew. And give yourself permission to slow down.
If this recipe brought a little calm to your day, we’d love for you to keep exploring. Don’t miss our other Wild Orchard Tea Recipes—from soothing sips to nourishing bites—as well as thoughtful insights on living well in our Lifestyle, Health & All Things Regenerative blog. There’s always more to discover, and more ways your daily rituals can support a healthier you and a thriving planet.