Jasmine Tea Infused Cake

Follow our step-by-step guide on how to make Jasmine Tea Infused Cake.

1. Step 1

   In a saucepan, melt the butter over low heat. Stir in the crushed jasmine tea leaves and heat for 5 minutes. Remove from heat and let it steep for 5 minutes. Strain the mixture into a large bowl, discarding the solids, and allow the butter to cool to room temperature for about 20 to 30 minutes.

2. Step 2

   Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on two sides for easy removal.

3. Step 3

   In a small bowl, whisk together the flour, baking powder, and salt. In another small bowl, mix the sour cream and buttermilk until well combined.

4. Step 4

   Add 3/4 cup plus 2 tablespoons of sugar to the cooled butter and beat with an electric mixer until the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl and stir in the almond extract.

5. Step 5

   Gradually add the flour mixture in three parts, alternating with the sour cream mixture, mixing just until combined. Pour the batter into the prepared loaf pan and sprinkle the sliced almonds on top.

6. Step 6

   Bake in the preheated oven for about 50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil.

7. Step 7

   Once baked, transfer the pan to a wire rack and let the cake cool for 15 minutes. Use the parchment overhang to gently lift the loaf out of the pan and transfer it to the rack to cool completely before slicing.