Given that I love green tea desserts, I have been playing around a bit with some culinary matcha green tea. After a few attempts, I landed on a recipe that I love. I merely took Williams-Sonoma classic pound cake recipe and replaced the vanilla extract with green tea. It’s important to have a great culinary matcha for the perfect flavor balance – I recommend breakaway matcha. You will still taste the buttery richness of the pound cake with a nice touch of green tea.
The below recipe makes enough for a 9 by 5 inch pan. I used mini loaf pans (5 by 3 inch) and there was enough batter for 3.
1 cup (2 sticks) unsalted butter (at room temperature)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
4 eggs (lightly beaten)
1/2 tablespoon culinary green tea matcha
1/4 cup heavy cream
1. Preheat the oven to 325 F.
2. Butter the pan(s).
3. Sift the flour, baking powder and salt into a bowl.
4. In a large bowl, beat together the butter and sugar until fluffy and lightened. This works best if you have an electric mixer (set on medium).
5. Add the beaten eggs in quarters, beating well after each addition.
6. Add half the flour mixture (still using your electric mixer if you have it, but on low speed) and beat until incorporated.
7. Beat in the heavy cream until blended.
8. Add the remaining of the flour mixture and beat until a smooth batter forms.
9. Add the matcha green tea and mix until the powder is blended completely.
10. Pour the batter into the pans.
11. Bake for about 1 hour (should be lightly browned on the sides).
12. Pull the pans out and let the cake cool before serving.