Blueberry Pomegranate Tea-Soaked Pound Cake

• 2/3 cup milk
• 1 1/4 cups i can't believe it's not butter! spread
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 4 lipton white tea with blueberry & pomegranate flavor pyramid tea bag
• 1 cup confectioners sugar
• 1/2 cup water
• 4 lipton white tea with blueberry & pomegranate flavor pyramid tea bag

1. For Cake, preheat oven to 350u0b0. Generously grease and flour 10-inch bundt pan; set aside. Microwave milk in microwave-safe cup at HIGH 1-1/2 minutes or until very hot. Add Lipton(R) White Tea with Blueberry & Pomegranate Flavor Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze; cool.
2. Beat Spread with granulated sugar until creamy in large bowl with electric mixer on medium speed, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping sides occasionally. Alternately beat in flour mixture and tea mixture on low speed just until blended ending with flour mixture. Pour into prepared pan.
3. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack; remove from pan and place on wire rack lined with waxed paper. Poke warm cake on all sides with wooden skewer.
4. Meanwhile, for Glaze, pour boiling water over Lipton(R) White Tea with Blueberry & Pomegranate Flavor Pyramid Tea Bags in small bowl; cover and brew 5 minutes. Remove Tea Bags and squeeze. Stir in confectioners sugar until smooth. Brush cake with glaze until absorbed. Cool cake completely before serving.
5. Combine flour with baking powder in medium bowl; set aside.

milk, butter, sugar, eggs, flour, baking powder, vanilla, white tea, confectioners sugar, water, white tea

Taken from www.yummly.com/recipe/Blueberry-pomegranate-tea-soaked-pound-cake-298900 (may not work)