Two weeks ago, I decided trying to make the lemon matcha pound cake that I found via the blog (I cannot remember which is the site).
I divided the batter in half into two separate bowls when I combined the flour, baking powder, salt, eggs, sugar, vanilla extract, and sour cream together. I grated the lemon zest and put lemon juice into one bowl.
In the other bowl, I added the matcha tea powder and folded it until the batter becomes green.
Pour some of the lemon batter into the pan, then top it with some of the matcha batter. Repeat these methods until leaving at least 1 inch of room at the top of the pan for the cake to rise. Swirl gently with a chopstick.
Used up the remaining batter for making mini muffins or cupcakes. Bake the cake pound at 350°F for 55 yo 60 minutes. The mini muffins will take around 15 minutes and the cupcakes will take around 18 to 20 minutes.
It is delicious but a little dry. Moreover, the flavourful tasting needs more lemon and green tea! I will continue to experiment this recipe next time!
Recipe of Lemon Matcha Pound Cake
• 2 2/3 cups all purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 2 1/3 cups granulated sugar
• 1 tsp vanilla extract
• 6 eggs
• 2/3 cup sour cream
• zest of one lemon and juice of half a lemon
• 1 tbsp matcha powder
• 1 stick plus 7 tbsp (15 tbsp) unsalted butter, melted and cooled slightly
1. Centre a rack in the oven and preheat the oven to 350°F. Butter the loaf pan, dust the insides with flour and tap out the excess. Also butter a mini muffin pan or line a regular muffin tin with cupcakes papers for the small amount of excess batter. Set aside.
2. Sift together the flour, baking powder, and salt.
3. Whisk the eggs into the sugar in the mixer for a few seconds and added the vanilla extract and sour cream. Continuing with the whisk, and gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions.
4. Divide the batter in half into two separate bowls. One for the lemon flavour as adding the zest and lemon juice. Another bowl, fold in the matcha tea powder.
5. Pour some of the lemon batter into the 9″ x 5″ x 4″ pan. Top it with a portion of the green tea batter. Repeat these methods. Fill the loaf pan, leaving at least 1 inch of room at the top of the pan for the cake to rise. Swirl gently with a chopstick to get a good swirl effect. With the remaining batter, make mini muffins or cupcakes.
6. Bake for 55 to 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. The mini muffins will take around 15 minutes and the cupcakes will take about 18 to 20 minutes.
7. Once removed from the oven, allow the loaf to rest in the pan for 20 minutes before running a spatula along the edges of the pan and turn around the cake onto a cooling rack.