Chai Spiced Pound Cake

Instructions

1. Prepare the pan and oven
   Preheat oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans, making sure to coat all crevices to prevent sticking.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, black pepper, and ground tea leaves (if using). Set aside.
3. Cream butter and sugar
   In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl occasionally to ensure even mixing.
4. Add eggs and vanilla
   Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract until fully incorporated. The mixture should be smooth and creamy.
5. Combine wet and dry ingredients
   Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture (flour-milk-flour-milk-flour). Mix on low speed just until combined after each addition, being careful not to overmix.
6. Bake the cake
   Pour the batter into the prepared pan(s), smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Bake for 60-70 minutes for a bundt pan or 50-60 minutes for loaf pans, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool and serve
   Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. For best flavor, wrap the cooled cake in plastic wrap and let it sit overnight before serving to allow the spices to fully develop.