Things I lost {tea-infused pound cake}

I lost a lot of things this past year.

  • A diamond bracelet I received from an ex during a trip to Venice, Italy.
  • An entire bin full of some of my favorite books—many from my childhood that I wanted to pass on to S. The plastic bin got ravaged by black mold (not a pretty sight) in the basement of my last apartment.
  • A box of cookbooks I’d collected for many years that got rained on (in the same leaky basement).
  • A vase my mother gave me and a jewelry box she made me when she took ceramics—both victims of a falling shelf.
  • My iPhone.
  • A wooden antique ironing board I bought at an antique store in Portsmouth, New Hampshire, for my plants (most of which died in my last apartment). I have no idea what happened to it.
  • My daughter’s first bicycle, which was stolen from, yes, the dreaded basement.
  • Two pairs of shoes I liked.
  • And, because I just moved, some other things I more than likely haven’t yet noticed.

But at the end of the day none of this matters.

I noticed the diamond bracelet was gone when I got home after a fun day, on a day that I went to see Annie with S, my parents, my sister and my nieces and nephew. My family came down to New York City for 5 days, and we saw 2 Broadway plays, laughed over several dinners, ate a lot of desserts and spent hours exploring in the Museum of Natural History, all nine of us—and had a great time just being together. The kids played together, giggled, visited the huge Toys R Us in Times Square, had a few meltdowns and ate over-the-top desserts at Max Brenner (okay, the adults ate dessert, too).

I felt the sting of each lost item only for a moment and then I moved on, because this is what matters: family, friends, fun, laughter, togetherness.

S loves helping me in the kitchen

S loves helping me in the kitchen

The tea-infused icing. I used East Frisian tea from Harney & Sons.

The tea-infused icing. I used East Frisian tea from Harney & Sons.

I leave you with this cake to enjoy with your friends and family. I added a teaspoon of cardamom, which you can do if you like that flavor (it’s one of my favorites).

I would have posted a photo of the whole pretty cake, but somehow I lost that, too. 😉

Tea-infused yogurt pound cake

Serves 6-8
Prep time 20 minutes
Cook time 50 minutes
Total time 1 hours, 10 minutes
Meal type Dessert, Snack

Ingredients

  • 1 1/2 cups of flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of sea salt
  • 1 cup of Greek yogurt
  • 1 1/3 cups of sugar (separated)
  • 3 extra large eggs
  • 1/2 teaspoon of vanilla (Madagascar)
  • 1/3 cup of olive oil
  • 2 tea bags (or make loose leave tea)
  • 1 cup of confectioner's sugar

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4-inch loaf pan. Sift together the flour, baking powder, and salt into 1 bowl.

In another bowl, whisk together the yogurt, 1 cup of sugar, eggs and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook 1/3 cup water and remaining 1/3 cup sugar in a small pan until the sugar dissolves. Stir a few times so that the sugar doesn’t stick to the bottom of the pan. Add 2 tea bags. Set aside. Remove tea bag after 10-15 minutes.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the tea mixture (reserving 2 tablespoons) over the cake and allow it to soak in. Cool.

For the icing, combine the confectioners’ sugar and about 2 tablespoons of tea, adding more sugar if necessary. Pour as much as you like over the cake. Enjoy!

P.S. I am testing out cappuccino machines. This morning I made this latte with the Capresso EC50 and enjoyed it with a slice of the pound cake. What a treat!

I've been enjoying lattes and cappuccinos from my new Capresso EC50.

I’ve been enjoying lattes and cappuccinos from my new Capresso EC50.

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