Matcha Pound Cake
This matcha pound cake has an aromatic matcha flavour to it, coupled with a soft and moist cake that is layered with a sweet matcha glaze that will send your tastebuds into overdrive.
Equipment
- 1 Bread pan loaf 9"x5"
Ingredients
Pound cake
- 110 grams unsalted butter
- 40 grams white granulated sugar
- 40 grams brown sugar
- 2 eggs
- 80g all-purpose flour
- 5 grams baking powder
- 10 grams matcha powder
- 50 grams sour cream
- 1 tsp vanilla extract
Matcha Glaze
- 60 grams white chocolate
- 5 grams matcha powder
- 2 Tbsp milk
Instructions
- In a large bowl, cream together your butter, white & brown sugar.
- Then add in 2 eggs, your sour cream, and vanilla extract.
- Mix everything together well.
- In another bowl, combine your flour, baking powder, and Matcha powder together.
- Next sift your dry flour mixture onto your wet mixture.
- Mix everything together until there is no more white flour visible on your batter.
- Pour the mixture onto a cake mold lined with parchment paper. I’m using a 9″ x 5″ cake mold in the picture.
- Shake the pan to even out the mixture and pop any air bubbles you see with a toothpick.
- Bake the pound cake at 350° F or 180° C for about 35-40 minutes.
- The pound cake is done when you can stick a tooth pick into it and pull it out clean.
- For the glaze, we will melt the white chocolate over a water bath (bowl filled with chocolate on top of a sauce pan filled with hot water). If you’re using a chocolate bar you will need to chop up the chocolate into small pieces. You can omit this step if you’re using white chocolate chips.
- Once the chocolate starts to melt, mix in the Matcha powder along with the milk and mix everything together.
- Pour the glaze over the Matcha pound cake when it’s finished baking.