This is a POUND cake in the shape of a bundt cake. It’s moist, delicious and heavy. This is not a light cake. As long as you know that, everything will be fine.
Ingredients
1 cup skim milk
6 chai tea bags
1 cup butter
2 cups sugar
4 eggs
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon vanilla
Instructions
Scald milk and steep tea bags for 5 minutes. Set aside.
Butter and flour a buddy pan. Set aside.
In a medium bowl, sift flour, baking powder and salt together. Set aside.
In the bowl of a stand mixer, cream butter until light and fluffy. Add sugar and beat on high until well combined and fluffy.
Add eggs, one at a time and mix on low-medium speed until fully incorporated. Add vanilla and mix until well incorporated.
Add flour and milk - alternatively, starting and ending with the flour.
Pour into prepared bunt pan and bake at 350 degrees for 45-55 minutes until a toothpick comes out clean.
Top with a simple glaze or dust with confectioners sugar.
Enjoy!
Recipe by Honest Cooking at https://honestcooking.com/vanilla-chai-bundt-cake-recipe/