Talbott Tea Green Tea Heaven Poundcake

A rich, buttery poundcake infused with the decadent Green Tea Heaven blend from Talbott Tea.  You will not believe how I achieved this recipe - it's was definitely a light bulb moment for me.  So let's get down to how to actually make this delicious poundcake!  When making butter out of cream, I find that I get half of the amount in butter from the original cream mixture.  The flavor infused in the poundcake is subtle and amazing.

4 cups heavy whipping cream
1/2 can Talbott Tea - Green Tea Heaven

Place ingredients into a 4 qt. saucepan and bring to simmer.  Turn off heat and allow tea to steep in cream for one hour.  Strain mixture to remove tea leaves and place cream into refrigerator to chill overnight.

Place steeped cream into bowl of mixer fitted with whisk attachment and turn on medium high.  You may want to place a towel over the mixer to limit the tiny splashes of cream that inevitably escape.  Check after 5 minutes - the mixture should be thick, and you have now created your own butter that is infused with the flavor of Talbott Tea - Green Tea Heaven.  You will have liquid separation and will need to place it into a strainer to drain it.

Place infused butter back into mixing bowl NOW fitted with the paddle attachment.  Add:
2 cups powdered sugar
2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1 tbsp. vanilla-bean paste

Turn mixer on low speed to combine thoroughly.  Once combined, ADD FIVE EGGS - one at a time until well mixed.

Pour mixture into a loaf pan that has been prepped with Bak-klene to ensure easy release.  Place into an oven that has been preheated to 325 and bake for 40-45 minutes, 35 minutes for mini-loaves.    Remove from oven and let rest in pans for 15 minutes.  Gently turn cake out of pan and place on rack to completely cool.  Enjoy!

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