Baking with Tea: Matcha Pound Cake
As genuine tea lovers on our own tea journeys, we are constantly thirsting for new teas to sip, new flavors to experience, and creative ways to incorporate tea into our lives other than through a teapot. The world of tea offers a myriad of flavors just waiting to be tapped into, and one of our favorite alternative uses for tea is as an additional ingredient in cooking and baking! Whether you want to spotlight the natural flavor profile of a favored traditional tea or brighten up an old recipe with a fruity tisane, tea can add just the touch you need for a delicious creation. Keep reading to learn our recipe for the perfect matcha pound cake!
What is Matcha?
Matcha is green tea made from stone-ground sencha leaves characterized by a vibrant green hue and equally powerful vegetal flavor. A traditional component of the Japanese tea ceremony, matcha has gained Western popularity in recent years. This tea contains a higher caffeine content than most teas as the leaves of the tea plant are being directly consumed by the body. This also means that matcha maintains a higher concentration of antioxidants than other green teas. Given its strong flavor, matcha offers a unique addition to your favorite recipes!
Matcha Pound Cake Recipe
This lightly sweet cake is the perfect companion to a hot cup of tea or as a satisfying afternoon snack to help power you through the day.
- 2.5tbsp Ceremonial Matcha
- 2 cups all-purpose flower
- 2 sticks butter (room temperature)
- 4 eggs
- Preheat oven to 350°F/175°C and grease a 8.5 inch x 4.5 inch loaf pan.
- Combine flour and matcha powder, making sure of even distribution. Set aside.
- Using a hand-mixer, cream butter at medium speed until light and fluffy.
- Add sugar slowly, mixing well. Cream mixture for three minutes.
- Add the eggs, one by one, mixing well after each. Make sure the egg yolk is assimilated before adding the next.
- Set hand-mixer to the lowest setting and add flour and matcha 1/4 at a time, mixing until combined. Once batter is smooth, stop mixing immediately.
- Using a spatula, pour batter into loaf pan and bake for 65-70 minutes. Tent the cake for the last 15 minutes of baking if necessary.
- Remove the cake from oven and allow to cool.
- Serve plain or try with a Citrus Glaze or powdered sugar.
Homemade Citrus Glaze
- 1.5 cups confectioner's sugar
- 1.5tbsp Ginger Lime Rooibos
- 1 cup water
- Steep Ginger Lime Rooibos in 212°F/100°C water for 5 minutes. Let cool to room temperature.
- Place sugar in bowl and slowly stir in Ginger Lime Rooibos infusion to make a pourable glaze.
- Drizzle glaze over cake and serve.
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