Orange and Vanilla Pound Cake with Earl Grey Glaze

July 3, 2014

Orange and Vanilla Pound Cake with Earl Grey Glaze | erinmadethis

My Mum recently passed on a whole bunch of oranges from my Aunty’s tree. Some will make an appearance in an orange and fennel salad sometime this week, while one has made it’s way into this pound cake.

Orange and Vanilla Pound Cake with Earl Grey Glaze | erinmadethis

The bergamot and citrus flavours in the earl grey tea glaze is a perfect match with these strong, almost sour oranges and fragrant vanilla bean and helps to lighten this dense pound cake. It’s perfect with some tea (earl grey, even!) in the freezing weather we are currently experiencing in Sydney!

Orange and Vanilla Pound Cake with Earl Grey Glaze

Makes one 24cm loaf

What you need:

For the cake

  • 170 grams of room temperature reduced salt butter
  • 165 grams of caster sugar
  • 1 vanilla  bean
  • Juice and zest of one orange
  • 3 eggs
  • 150 grams of plain flour
  • 1 teaspoon of baking powder

For the glaze

  • 1 cup of icing sugar
  • 1 earl grey tea bag, brewed in 1/4 of boiling water (you will only use 1 1/2 tablespoons of this!)

What you need to do:

  1. Preheat the oven to 180 degrees Celsius and line a 24cm loaf pan with baking paper.
  2. Cream the butter, sugar and vanilla bean in the bowl of an electric mixer or with a hand mixer.
  3. Add the orange zest then one egg at a time until combined.
  4. Add the orange juice and continue to beat.
  5. Add the flour and the baking powder and mix on low until an even batter forms.
  6. Transfer the batter to the loaf tin and bake for about 30 minutes or until cooked through.
  7. Meanwhile, make the glaze by mixing the icing sugar with 1 1/2 tablespoons of the prepared earl grey tea.
  8. Wait until the loaf cools to drizzle over the glaze (I know, as if, right!).



Erin xx


8 thoughts on “Orange and Vanilla Pound Cake with Earl Grey Glaze

  1. Dora

    I’m baking this right now as we speak!

    Just a note is that baking powder is listed as an ingredient for the glaze. I’m wholeheartedly assuming it’s for the cake batter.

    Thanks for the post, super excited and anxious to see if my cake turns out as pretty as yours! 🙂

    1. erinmadethis Post author

      Ah whoops! Thank you for letting me know!
      PLEASE let me know how you go, I am sure it will be even more beautiful!

      Erin x

    1. erinmadethis Post author

      Hi Kath,

      When I find recipes in imperial measurements in imperial measurements, I just use google to convert it. Very quick and easy!

  2. natalie

    I just finished baking this and when I was checking if it was baked through I wasn’t sure if it was supposed to be so soft as the Orange juice may have made it soft and moist …my cake didn’t come out like the picture but darker so I’m just wondering did I do something wrong?

    1. erinmadethis Post author

      Hi Natalie, the cake is definitely a moist one. However still bakes like a regular pound cake, all the way through. So, it was over brown but not cooked in the middle? That sounds like an oven issue or you used a different size tin perhaps? Let me know! Erin x


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