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© Meredith Corporation. All rights reserved. Used with permission.
Let the butter, eggs and sour cream stand at room temperature for 30 minutes. Preheat oven to 350°F. Grease and flour 12 individual fluted tube pans; set aside.
In a large bowl, combine flour, ground tea leaves, baking powder, salt and baking soda; set aside.
In a very large bowl, beat butter with an electric mixer on medium-high speed for 1 to 2 minutes. Add granulated sugar; continue beating for 5 minutes. Beat in the eggs, 1 at a time, scraping sides of bowl after each addition. Beat in vanilla. (Mixture may appear curdled.) Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until combined. Spoon batter into prepared pans, filling two-thirds full.
Bake for 25 minutes or until pick inserted near center comes out clean. Cool in pans on wire racks for 10 minutes. Remove; cool on racks.
Split cakes in half. Place bottoms on plates; spread with lemon (or orange) curd. Add tops. Sprinkle with confectioners’ sugar.