Chamomile Pound Cake Recipe

• :
• Baking spray
• 16 chamomile tea bags
• 1 1/4 cups boiling water
• 2 cups (about 10 ounces) all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 2 1/2 sticks (10 ounces) unsalted butter, at room temperature
• 1 1/2 cups (about 10 1/2 ounces) granulated sugar
• 2 teaspoons finely grated lemon zest from 1 lemon
• 6 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/3 cup honey

1. Adjust oven rack to middle position and preheat oven to 350u0b0F. Lightly spray 9- by 5-inch loaf pan with baking spray.
2. Allow tea to steep in boiling water for 8 to 10 minutes. Squeeze out all liquid from bags and discard. Allow tea to cool to room temperature. Divide tea in half, reserving half for icing.
3. Combine flour, baking powder, and salt in medium bowl; set aside. Beat butter, sugar, and lemon zest with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low and add flour mixture in three additions, alternating with tea. Scrape bottom and sides of bowl with rubber spatula as needed. Add vanilla and beat just to combine.
4. Scrape batter into prepared pan and bake until a tester comes out clean when inserted, 50 to 60 minutes. Transfer cake to cooling rack and let cool in pan 15 minutes. Invert cake directly onto cooling rack and cool completely, at least 1 hour.
5. Combine reserved tea and honey in small saucepan and bring to a simmer over medium heat, stirring until honey mixture is homogenous. Remove from heat and cool 5 minutes.
6. Using a skewer, poke holes all over cake. Pour glaze over cake. Serve.

baking spray, boiling water, flour, baking powder, salt, unsalted butter, sugar, lemon zest, eggs, vanilla, honey

Taken from www.seriouseats.com/recipes/2013/02/chamomile-pound-cake-recipe.html (may not work)