Black Currant Pound Cake

• 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

1. Preheat oven to 350Fu0b0.
2. CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
3. Remove and discard tea bags; cool tea to room temperature.
4. Stir in sour cream.
5. Combine flour, baking powder, and salt, stirring with a whisk.
6. Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
7. Add eggs, 1 at a time, beating well after each addition.
8. Beat in vanilla.
9. Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
10. Spoon batter into a 10-inch tube pan coated with cooking spray.
11. Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
12. Cool in pan 15 minutes on a wire rack.
13. Remove from pan; cool completely on wire rack.
14. GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
15. Remove and discard tea bag.
16. Add powdered sugar and juice to brewed tea, stirring well with a whisk.
17. Drizzle glaze over cake.

cake, boiling water, black currant tea, nonfat sour cream, flour, baking powder, salt, sugar, butter, eggs, vanilla, cooking spray, boiling water, black currant tea, powdered sugar, lemon juice

Taken from www.food.com/recipe/black-currant-pound-cake-116216 (may not work)