Matcha Pound Cake

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Our mom is not a fan of baking – I think it’s because she doesn’t like following directions. She makes phenomenal Indian curries, where you can add ingredients here or there and taste as you go; baking is more of an exact science and you don’t know what the results are until it’s all over. With no patience for baking, our mom’s go-to dessert was always a pound cake from a boxed mix. If she wanted to make it extra fancy, she would mix cocoa into half the batter and make a marbled pound cake.

I, on the other hand, love baking. Here, I’ve adapted the Best Vanilla Pound Cake from the Rock Recipes blog to include a hefty dose of matcha.The cake has a tender crumb and is nicely moist. This recipe is rich and buttery but not too dense or chewy, and would be great with a dollop of whipped cream for dessert.

Pound cakes were originally cakes that were made with a pound each of ingredients: a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. I can’t imagine how that would taste (although I’d love to try it some time!), but I’m sure it would be very eggy.

Matcha Pound Cake

 

Author:

Kiku Corner

Recipe type: Dessert

Serves: 10

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

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Ingredients

• 1 cup butter or margarine
• 1 cup white sugar
• 2 eggs
• 1 Tbsp vanilla extract
• 1½ cup flour
• 2 Tbsp matcha
• 1 tsp baking powder
• ½ tsp salt
• ½ cup evaporated milk

Instructions

1. Preheat oven to 325 F.
2. Grease a standard size loaf pan and lightly dust it with flour.
3. In a large bowl, cream the butter, sugar and vanilla extract very well, for at least 5 minutes. You want to incorporate as much air as possible into this mixture. Scrape the sides and the bottom of the bowl several times during the creaming process. The mixture should be very light-coloured and airy.
4. Add the eggs, one at a time and beat for at least a minute before adding the next egg.
5. In a medium bowl, mix the flour, matcha, baking powder, and salt.
6. Fold the dry ingredients into the creamed mixture alternately with the undiluted evaporated milk, starting and ending with the dry ingredients.
7. Spread the batter into the loaf pan and smooth the top.
8. Bake in preheated oven for 60-65 minutes, or until a wooden skewer into the centre of the cake comes out clean.
9. Let the cake/s rest in the pans for 10 - 15 minutes before turning onto a wire rack to cool completely.

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