The present invention relates to pound cake including Earl Grey tea and persimmon, and a manufacturing method thereof. The method comprises: a first step of mixing 350 to 390 g of butter and 1 to 3 g of salt to generate salty butter a second step of mixing 80 to 120 g of egg yolk with the salty butter to generate butter cream a third step of mixing 160 to 190 g of egg white and 320 to 380 g of sugar to generate meringue a fourth step of mixing 240 to 285 g of the meringue with 431 to 513 g of butter cream, 350 to 374 g of medium flour, 3 to 7 g of baking powder, and 10 to 20 g of Earl Grey tea leaves to form first dough a fifth step of adding sugar-preserved persimmon to the first dough and mixing 240 to 285 g of the meringue to form second dough a sixth step of panning the second dough in a pound mold by 380 to 420 g and baking the dough at 160 to 180°C for 45 to 55 minutes to form pound a seventh step of coating syrup on the pound an eighth step of cooling the pound after completing the seventh step at 3 to 5°C for 22 to 26 hours, and coating the cooled pound with apricot jam a ninth step of decorating the pound with 280 to 350 g of sugar-preserved persimmon after completing the eighth step and a tenth step of coating the pound with the apricot jam after completing the ninth step. Thus, due to a meringue technique separating the egg yolk and egg white of eggs and mixing and dissolving the egg white and sugar, the grain of the pound cake is lively, so a soft and smooth texture is provided. Moreover, since persimmon and Earl grey tea are added, vitamin A and C are rich, and thereby an effect in hangover relief and liver health improvement as well as immunity enhancement is provided.COPYRIGHT KIPO 2016본 발명은 얼그레이와 감을 포함한 파운드 케이크 및 이의 제조방법에 관한 것으로 버터 350~390g과 소금 1~3g을 혼합하여 소금버터를 생성하는 제 1단계와 상기의 소금버터에 노른자 80~120g을 혼합하여 버터크림을 생성하는 제 2단계와 흰자 160~190g와 설탕 320~380g을 혼합하여 머랭을 생성하는 제 3단계와 상기의 머랭 240~285g을 상기의 버터크림 431~513g과 중력분 350~374g, 베이킹파우더 3~7g과 얼그레이 10~20g을 혼합하여
