Black Currant Pound Cake - cooking recipe

Ingredients

CAKE
2/3 cup boiling water
6 black currant tea bags (such as Twinings)
1/3 cup nonfat sour cream
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup butter, softened
3 eggs
2 teaspoons vanilla extract
cooking spray
GLAZE
1/4 cup boiling water
1 black currant tea bag (such as Twinings)
3/4 cup powdered sugar
1/2 teaspoon lemon juice

Preparation

Preheat oven to 350F\u00b0.
CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
Remove and discard tea bags; cool tea to room temperature.
Stir in sour cream.
Combine flour, baking powder, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
Add eggs, 1 at a time, beating well after each addition.
Beat in vanilla.
Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
Spoon batter into a 10-inch tube pan coated with cooking spray.
Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 15 minutes on a wire rack.
Remove from pan; cool completely on wire rack.
GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
Remove and discard tea bag.
Add powdered sugar and juice to brewed tea, stirring well with a whisk.
Drizzle glaze over cake.