I found a recipe for green tea pound cake from Sarah The Baker Yoon on milk and honey cafe. The beautiful green color of her cakes really caught my eye. I also loved her clever entry title “It’s not easy being sweet.” I tried coming up with clever blog post titles when I first start blogging but have since given up. Given my obsession with baking matcha green tea desserts, I had to try it out. I was especially excited to try out the recipe since she mentioned in her post that her family really enjoyed the cake and are usually complaining about her cakes being too sweet. This is a story I’m quite familiar with. My parents are always saying stuff I make is too sweet.
The recipe was easy to follow and I followed it almost exactly as written. The only slightly time-consuming part was the separating of the egg whites. The cake came out a beautiful shade of light green. The cake is very dense, just like a pound cake should be. It’s sweet, but not too sweet and has a nice green tea flavor.
Here is the recipe I got from milk and honey cafe, with a few tiny modifications. (I did one loaf rather than two, and I lined my loaf pan with foil instead of parchment paper.)
Matcha Green Tea Pound Cake
- 2 cups bleached all-purpose four
- 2 tbsp Matcha green tea
- 2 tsp baking powder
- 2 sticks unsalted butter softened
- 2 cups confectioners' sugar
- 5 large eggs separated
- 1 pinch of salt
- Line a 9 x 5-inch loaf pan with foil. Set a rack in the middle level of the oven and preheat to 325°F. Combine the flour, green tea and baking powder and stir well to mix.
- Cream butter and confectioners’ sugar in bowl of mixer with paddle attachment and beat for about 3 minutes or until light. Beat in the egg yolks one at a time, beating well after each addition and scraping bowl and beater occasionally with a rubber spatula. Remove the bowl from the mixer and fold in the flour mixture by hand, with a rubber spatula.
- Pour the egg whites and salt into a clean, dry mixer bowl. Place on mixer with whisk attachment and whip whites on medium speed until white and opaque and just beginning to hold their shape. Increase speed slightly and continue whipping egg whites until they hold a soft peak.
- Remove bowl from mixer and quickly scrape whites from bowl onto batter in other bowl. Use a large rubber spatula to fold the egg whites into the batter, folding just until no streaks of white remain.
- Scrape the batter into prepared pans and smooth the top. Bake the cakes for about 45 minutes or until it is well risen and a toothpick inserted in the center emerges dry. Cool the cake in the pans on a rack for 10 minutes, then un-mold and cool it completely.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.