But now I can't get enough! I find myself dreaming about what I can make into a "green tea version"... Matcha cookies, cakes, lattes, pancakes, muffins, truffles, milkshakes... pretty much anything. Except cheeseburgers. I will keep my green tea out of my burgers. For now.
Matcha powder is the magical ingredient in this pound cake. It is not the easiest thing to find however, and is often quite pricey. I managed to buy some for a good price at a Japanese/Korean specialty food market. I have also seen it sold at health food stores, and online. If you can find some (and not spend your life savings on it) then please buy it! You won't regret it.
Matcha also pairs deliciously well with lemon, which is the other half of this marble cake. Don't be afraid of the green! Embrace it! The lemon and sweetness of this cake help to balance the grassiness of the matcha flavour so it's not overly strong. Grassiness is a word, right? Now it is.
Marbled Matcha and Lemon Pound Cake
Recipe from Joy The Baker
Also! You can see that I topped the muffins with some chopped pistachios, they add an awesome crunch and their flavour pairs really well with the matcha and lemon. Also, the more green the merrier! If you wanted I bet almonds would be a great addition as well.
- 1 1/3 cup all purpose flour
- 1 1/4 tsp baking powder
- 1/8 tsp salt
- 1 1/6 cup granulated sugar
- 1/2 tsp vanilla extract
- 3 eggs
- 1/3 cup sour cream
- 1/2 tsp lemon zest (about half a lemon)
- about 1 tbsp lemon juice (about 1/4 of a lemon)
- 1/2 tbsp Matcha green tea powder
- 1/4 cup plus 3 1/2 Tbsp melted butter, cooled slightly
- Handful of chopped pistachios if desired
1) Preheat your oven to 350. Grease and flour your loaf tins, and line with parchment paper to make life easier! Line muffin tins with paper liners.
2) Sift together the flour, baking powder and salt. Set aside.
3) In a large bowl, whisk together the eggs and sugar until thoroughly incorporated. Mix in the vanilla and sour cream.
4) Stir in the dry ingredients in 2-3 additions, switching to a rubber spatula if needed. Next, stir in the melted butter, in two or more additions if necessary.
5) Divide the batter into two bowls. In one bowl, mix in the lemon zest and juice. In the other bowl, mix in the matcha powder.
6) In the loaf and/or muffin tins, layer the two different kinds of batter and gently swirl with a knife just a bit to make MARBLE MAGIC!
7)Baking times will vary depending on the size of the tins you use, but generally:
Mini Cupcakes: 15 minutes
Regular Cupcakes: 20-25 minutes
Mini Loafs: 30-35
Or until the tops are springy and a toothpick inserted comes out clean!
Let the loafs cool a bit in their tins before turning out onto a wire raack to cool completely.
Enjoy with a cup of tea, preferably green and especially Matcha :)