Imagine a dessert that combines the rich, buttery goodness of a classic pound cake with the sophisticated, earthy notes of Japanese matcha green tea. This Green Tea Pound Cake isn't just a recipe – it's a sensory journey that will transport your taste buds to a serene Japanese tea garden. With its vibrant green hue and delicate flavor profile, this cake is about to become your new obsession, promising to elevate your baking skills and impress everyone from casual guests to serious food enthusiasts.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Japanese
Serves: 10 servings
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 2 cups all-purpose flour
- 1/4 cup matcha green tea powder
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal of the cake.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour and matcha green tea powder. This helps to evenly distribute the matcha and aerate the flour.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start by adding a third of the flour mixture, then half of the milk, and repeat until all ingredients are combined. Mix until just combined; be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once cooled, slice the cake and serve. Enjoy your delicious Green Tea Pound Cake with a cup of tea or as a delightful dessert!
Tips
- Temperature Matters: Ensure your butter and eggs are at room temperature for the smoothest, most uniform batter.
- Sifting is Crucial: Always sift your matcha and flour together to prevent clumping and ensure an even green color throughout the cake.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake tender and prevent a tough texture.
- Foil Protection: If you notice the cake browning too quickly, loosely cover with aluminum foil to prevent burning.
- Cooling is Key: Allow the cake to cool completely before slicing to maintain its structural integrity and prevent crumbling.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: Pair with a light green tea or a dollop of whipped cream for an extra luxurious experience!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 52g
Protein: 5g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 130mg
