Indulge in Bliss with Black Currant Pound Cake

Welcome to my kitchen, where my passion for British cuisine takes center stage. Today, I am delighted to share with you one of my favorite recipes: Black Currant Pound Cake Recipe. This rich, fragrant and moist cake is perfect for any occasion, from birthdays to afternoon tea parties.

But why black currant, you may ask? Well, black currants are a quintessential British ingredient that has been adored for centuries. These small and tart berries offer a unique flavor profile that is both sweet and tangy, making them an excellent choice for cakes.

My recipe combines fresh black currants with other ingredients such as eggs, flour, and butter to create a cake that is simply irresistible. I also add a touch of tea-infused lemon drizzle to give it a zesty kick and a beautiful aroma.

Whether you are new to baking or an experienced chef, this recipe is easy to follow and is sure to impress your guests. So join me on this culinary journey as we make the ultimate Black Currant Pound Cake together.

Why You’ll Love This Recipe

Black Currant Pound Cake
Black Currant Pound Cake

Get ready to be impressed with this Black Currant Pound Cake Recipe. This cake recipe intentionally stands out with a combination of sweet and tangy flavors that will leave you yearning for more. I guarantee that this recipe is one of those that will make you the star of any gathering or occasion.

The perfect combination of ingredients brings out the best in black currants, creating an unforgettable flavor sensation. The cake is moist and tender, dense yet fluffy, making it perfect to eat on its own or accompanied by tea or coffee.

One of the things that make this recipe stand out is its ease of preparation. The ingredients are easy to find at your local supermarket, and you don’t need fancy equipment to make it. The process is also straightforward, meaning that you can have a perfect tasting cake ready in no time.

What’s more, this Black Currant Pound Cake Recipe is incredibly versatile. You can make substitutions or variations depending on your preference or ingredients available. For instance, you can use almond flour instead of all-purpose flour for a gluten-free option.

Finally, let’s talk about the nutrition value of this recipe. Black currants are rich in antioxidants and vitamins C and K. They’re also low in calories and sugar content, making this recipe a great choice if you’re looking for a healthy yet tasty dessert option.

In conclusion, I strongly believe that this Black Currant Pound Cake Recipe will be a hit with friends and family alike. With its intense flavor profile, ease of preparation, versatility and nutritional value, what’s not to love? So why wait? Whip up a batch today and see for yourself!

Ingredient List

 Enjoy a slice of rich and buttery black currant pound cake.
Enjoy a slice of rich and buttery black currant pound cake.

Here are the ingredients you’ll need to make this delicious Black Currant Pound Cake Recipe:

Dry Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup nonfat sour cream
  • 1 tablespoon lemon juice

Black Currant Tea Mixture:

  • 2 black currant tea bags
  • 3/4 cup boiling water
  • 2/3 cup black currants, fresh or frozen


  • 2 cups powdered sugar
  • 1/4 cup black currant tea mixture
  • Lemon juice from half a lemon

Note: All ingredients should be measured accurately using measuring cups and spoons

The Recipe How-To

 Tart and juicy black currants give this cake a burst of flavor.
Tart and juicy black currants give this cake a burst of flavor.

Now that we know the ingredients, it’s time to get started on the baking process! Follow along with these detailed instructions for a delicious black currant pound cake.

Step 1: Brew the Tea

Start by bringing a teapot of water to a boil. Place a black currant tea bag in the teapot and pour up to 3/4 cup of boiling water over it. Allow the tea to brew for about 5 minutes before removing the tea bag and setting it aside. Now, take 1/2 cup of fresh black currants and mix them into your prepared tea.

Step 2: Mix Dry Ingredients

In a large bowl, add 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/8 teaspoon of salt. Mix well.

Step 3: Cream the Butter and Sugar

In another bowl, cream together 3/4 cup of unsalted butter softened and 1 1/2 cups of granulated sugar until smooth. With an electric mixer fitted with a paddle attachment, this should take approximately 3-5 minutes on medium-high speed.

Step 4: Add Eggs and Vanilla

Add in 3 large eggs, one at a time, mixing each one until incorporated. Then, stir in 1 tablespoon of vanilla extract.

Step 5: Alternate Mixing Dry and Wet Ingredients

Gradually add your dry ingredient mixture to your butter-sugar mixture while at low speed, alternating with adding in black currant-tea mixture gradually until everything is combined thoroughly.

Step 6: Fill the Bundt Pan

Pour your pound-cake batter into your prepared 10-inch bundt pan (use cooking spray or butter). Smooth out the top with a spatula to create an even layer.

Step 7: Bake Your Cake

Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.

Step 8: Add Glaze

Prepare your glaze by whisking together 1 cup of powdered sugar and 1 1/2 tablespoons of lemon juice. Drizzle your glaze over the cooled cake, allowing some to drip down the sides.

Your black currant pound cake is now complete! Enjoy a slice with a hot cup of tea or coffee.

Substitutions and Variations

 A warm slice of this pound cake is perfect for any afternoon tea.
A warm slice of this pound cake is perfect for any afternoon tea.

If you’re feeling adventurous or simply want to switch things up, there are plenty of substitutions and variations you can try with this Black Currant Pound Cake recipe.

Firstly, instead of black currants, you can use other types of berries such as raspberries, strawberries, or blueberries. This will change the flavor profile of the cake and give it a unique twist. Alternatively, you can also add a swirl of your favorite jam into the cake batter or use a different type of tea bag to infuse the black currant flavor.

For those looking to make this recipe a bit lighter, you can use non-fat Greek yogurt in place of the sour cream. This substitution works well and won’t compromise the texture or flavor of the cake.

If you don’t have access to an oven or simply want to experiment with different baking methods, this recipe is flexible. You can bake the pound cake in a bundt pan or even as a loaf cake. Just keep in mind that baking time may differ depending on your chosen method.

Lastly, for an added touch of indulgence, consider drizzling some icing over the top once it’s cooled down. A simple mixture of powdered sugar and lemon juice can do wonders for that sweet tooth craving.

Remember, cooking is all about experimentation and discovering flavors that suit your taste buds. So don’t be afraid to get creative with this Black Currant Pound Cake recipe!

Serving and Pairing

 Treat yourself to a decadent homemade dessert with this easy recipe.
Treat yourself to a decadent homemade dessert with this easy recipe.

This black currant pound cake is a delightful dessert on its own or can be paired with some tasty sides. The cake itself is moist, dense, and bursting with the tangy-sweet flavor of black currant. It has a soft crumb that makes it perfect for snacking or as an after-dinner treat.

For a simple serving suggestion, dust some powdered sugar over the top of the cake before slicing it into thick pieces. Alternatively, you could add a dollop of whipped cream and fresh berries on top to add some extra freshness and sweetness to each bite.

If you’re looking for something a bit more indulgent, serve the pound cake with a drizzle of lemon glaze. To make the glaze, mix some powdered sugar with a little bit of lemon juice until it becomes smooth and pourable. Drizzle the glaze over the top of each slice and allow it to harden slightly before serving.

This black currant pound cake also pairs beautifully with tea or coffee. Try serving it alongside a cup of black currant tea for a perfectly matched flavor combination. The tea will help to bring out the bold flavor of the black currants in the cake, making each bite even more enjoyable.

Overall, this cake is such a versatile dessert that can be served in so many ways to fit whatever occasion you have in mind. Whether you’re having it for breakfast or dessert, by itself or with other indulgences, this black currant pound cake is sure to impress!

Make-Ahead, Storing and Reheating

 Impress your guests with a unique twist on the classic pound cake.
Impress your guests with a unique twist on the classic pound cake.

There’s nothing quite like a freshly baked Black Currant Pound Cake, but sometimes life gets in the way, and we need to make things ahead or store leftovers for later. Fortunately, this cake is easy to make ahead of time and can be reheated to perfection with a little bit of attention.

If you want to make this cake ahead of time, allow it to cool completely before wrapping it tightly in plastic wrap or foil. The cake can be stored at room temperature for up to two days, or in the refrigerator for up to four days.

When you’re ready to serve the cake, remove it from the packaging and let it come to room temperature for at least 30 minutes before slicing. The cake may dry out a little bit in storage, but a dusting of powdered sugar or a quick glaze made from lemon juice and powdered sugar can restore its moisture and freshness.

If you have leftovers that you’d like to reheat, there are a few options. You can slice the cake into individual servings and microwave them for about 20 seconds each until they’re just warmed through. You can also place slices on a baking sheet and heat them in a preheated 325°F oven for 10-15 minutes until they’re heated through.

For best results when reheating, sprinkle a little bit of water on top of the cake slices before microwaving or place another small baking dish filled with water next to the baking sheet in the oven when reheating so that the steam created will keep the cakes moist.

Remember that while making ahead and storing is convenient, freshly baked is always best when it comes to cakes. But with these tips on how to store and reheat your Black Currant Pound Cake, you can be sure that every slice will be just as delicious as the first one.

Tips for Perfect Results

 Satisfy your sweet tooth with a generous helping of this delicious cake.
Satisfy your sweet tooth with a generous helping of this delicious cake.

As a chef, I always aim to provide my customers with the perfect dish. In this section, I will share with you some tips that will help you achieve perfection in making the Black Currant Pound Cake recipe.

1. Use fresh ingredients: Fresh ingredients are the secret to any great dish, and it’s no different for this black currant pound cake recipe. Make sure your eggs, butter, and sour cream are all fresh, so they can work together to give your cake a rich and moist texture.

2. Follow the recipe carefully: This may sound obvious, but it is essential to follow every step of the recipe to get the desired results. Make sure you measure everything correctly and mix everything well.

3. Don’t overmix: Overmixing the batter can result in a flat cake with a tough texture. Mix just until everything is combined and smooth.

4. Combine dry ingredients before mixing: Mix your dry ingredients in another bowl before adding them to the wet mixture to avoid uneven distribution.

5. Preheat your oven: Preheat your oven 15-20 minutes ahead of time to ensure consistent heat throughout cooking, resulting in an evenly browned and fully baked pound cake.

6. Test for doneness: The Black Currant Pound Cake should be golden brown on top with firm sides when done, insert a toothpick into the center of the cake after baking for 45 mins at 325°F/165°C; if it comes out clean or only has a few crumbs attached, it’s done!

7. Let it cool: It is tempting to cut into a freshly baked pound cake right away, but resist! Allow it to cool completely within its pan on a wire rack before taking it out—this helps prevent breaking and crumbling of your beautiful black currant cake.

By following these tips and tricks, you’ll have a perfect Black Currant Pound Cake that is moist, flavorful, and delightful to eat.


Now that you have all the information on this delicious Black Currant Pound Cake recipe, you may still have some questions. Below are some frequently asked questions and their answers to help you achieve baking success!

What does black currant cake taste like?

At Parfait, we have infused the classic flavor of black currant into our cakes to create a delightful treat that will bring joy to any special occasion, particularly birthdays. With our expertise in baking, we strive to bring out the best possible taste in every bite of our black currant cake.

What is black currant cake made of?

To make our British cake recipe, we’ll need some simple ingredients that are easy to find. Firstly, we’ll need one tablespoon of Plain Flour to coat our blackcurrants before adding them to the cake mixture. Next, we’ll need some unsalted butter that has been softened, and some white caster sugar or granulated sugar. Lastly, we’ll need four large eggs at room temperature to help bring everything together. It’s important to use these ingredients as they are, or the recipe may not turn out quite right.

What does baking soda do to a pound cake?

When it comes to cake recipes, a mixture of baking soda and baking powder results in optimal leavening. While baking soda reacts instantly with acidic components, giving immediate leavening effect, baking powder works alongside the heat in the oven to continue providing a lift to the cake. The combination of both ensures a well-risen and fluffy cake texture.

Why is my pound cake not moist?

Sometimes a cake can turn out too dry due to over-baking or incorrect measurements of ingredients. Overuse of flour and insufficient quantities of butter or sugar can lead to the same issue. Lowering the oven temperature or taking the cake out earlier can help solve the problem.

Bottom Line

In conclusion, this black currant pound cake recipe is sure to become a household favorite. With its sweet and tangy flavors, it’s perfect for any occasion – from a casual family dinner to a fancy birthday celebration. And with its simple yet delicious ingredients, it’s easy to make and can be customized to your liking.

So why not give this recipe a try? You’ll be delighted with the results and impress your friends and family with your newfound baking skills. And don’t worry if you don’t have all of the ingredients on hand – there are plenty of substitutions and variations you can make to suit your taste.

In the end, making a black currant pound cake isn’t just about following the recipe – it’s about creating a scrumptious dessert that brings people together. So grab your apron, preheat that oven, and get baking – your taste buds will thank you!

Black Currant Pound Cake

Black Currant Pound Cake Recipe

I have not tried this yet, but it uses Black Currant Tea, which is one of my favorite tea flavors. I have a feeling other teas would also work. From Cooking Light (October 2003).
Course Dessert
Cuisine Global
Keyword < 4 Hours, Berries, Brunch, Dessert, Easy, For Large Groups, Fruit, Grains, Lunch, Mixer, Oven, Small Appliance, Sweet
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Calories 300.6kcal



  • 2/3 cup boiling water
  • 6 black currant tea bags (such as Twinings)
  • 1/3 cup nonfat sour cream
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups sugar
  • 3/4 cup butter, softened
  • 3 eggs
  • 2 teaspoons vanilla extract
  • cooking spray


  • 1/4 cup boiling water
  • 1 black currant tea bag (such as Twinings)
  • 3/4 cup powdered sugar
  • 1/2 teaspoon lemon juice


  • Preheat oven to 350F°.
  • CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
  • Remove and discard tea bags; cool tea to room temperature.
  • Stir in sour cream.
  • Combine flour, baking powder, and salt, stirring with a whisk.
  • Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
  • Add eggs, 1 at a time, beating well after each addition.
  • Beat in vanilla.
  • Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
  • Spoon batter into a 10-inch tube pan coated with cooking spray.
  • Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan 15 minutes on a wire rack.
  • Remove from pan; cool completely on wire rack.
  • GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
  • Remove and discard tea bag.
  • Add powdered sugar and juice to brewed tea, stirring well with a whisk.
  • Drizzle glaze over cake.


Serving: 94g | Calories: 300.6kcal | Carbohydrates: 49.5g | Protein: 3.9g | Fat: 9.9g | Saturated Fat: 5.8g | Cholesterol: 63mg | Sodium: 138.1mg | Fiber: 0.6g | Sugar: 31.1g

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