Lemon Matcha Pound Cake

So far there has been no sign of mice since initial precautions were taken.   I shall remain vigilant, just in case they find another way in.  Moving on…yesterday, Luke and I went into Boston to watch the Real Madrid vs. Barcelona soccer game at a sports bar with one of Luke’s friends.  We were rooting for Barcelona, and they won!

Don’t let the exclamation point fool you.  It feels right to insert an exclamation point when someone wins.  But I don’t follow soccer.  I understand the skill and stamina involved to play the sport well, but watching a bunch of dudes run up the pitch, and then run back down the pitch, and then up it again…I don’t know.  I don’t want to offend the soccer fans of the world, so I guess it just isn’t for me.  Plus, half the time, the players look like they’re trying to win an Oscar by how extravagantly they fake being injured to draw a yellow card against the other team.  Watch this.  It’s ridiculous, although I admit I have been entertained by how poorly some of the fakes were.

But the real reason I tagged along was to include a visit to my favorite Asian market in Allston.  They have a great food court as well, and I always get bubble tea, even if it is like $4.  I’m addicted to the stuff and can’t help it.  I think I drank it almost every day when I was in Taiwan.  Of course, over there, it costs a little less than a dollar.

Another thing I love about this market is their cheap (monetarily) produce.  I got a pineapple for 0.99.  I got 13 limes for $2.  13!!!!  I zest and juice them, then freeze it so I have citrus all year round.  And then cakes like this are born.

This recipe comes from one of my favorite blogs, Joy The Baker.  When I saw this recipe, I couldn’t wait to try it.  Matcha and lemon are a great combo, who knew?  Matcha is a very fine green tea powder from Japan.  I love baking with it, but Luke isn’t so fond of its flavor, so I don’t use it as often as I’d like.  You can find matcha on the internet, though it can be a little pricey.

I made this for dessert when we went to his boss’s house for dinner.  Sadly, I did not get a shot of the finished product, sorry!  When I make it again, I’ll be sure to add the finished product.  This cake is moist and tender, with a great interplay of flavors from swirling the batters together.  Definitely one of my all-time favorite matcha recipes.

 

Lemon Matcha Pound Cake

Adapted from Joy The Baker

Makes one loaf pan & about 6 pound cake muffins ( I halved it for a smallish loaf)

2 2/3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

2 1/3 cups granulated sugar

1 teaspoon vanilla extract

6 eggs

2/3 cup sour cream

zest of one lemon and juice of half a lemon

1 Tablespoon matcha powder

1 stick plus 7 Tablespoons (15 Tablespoons) unsalted butter, melted and cooled slightly

Center a rack in the oven and preheat the oven to 350 degrees 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.

Sift together the flour, baking powder and salt.

Whisk the eggs into the sugar.  You can use a large bowl with a whisk for this.  You don’t really need a big mixer for this recipe.  Beat until the eggs and sugar are thoroughly incorporated. Whisk in the extract, then whisk in the sour cream. Continuing with the whisk, or switching to a large rubber spatula, 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.

Divide the batter in half (just eyeball it) into two separate bowls.  In one bowl add the zest and lemon juice.  In the other bowl, fold in the matcha tea powder.

Pour some of the lemon batter into the pan.  Top it with a portion of the green tea batter.  Add more lemon and top with more green tea batter.  Fill the loaf pan, leaving at least 1-inch of room at the top of the pan for the cake to rise.  Swirl gently and minimally with a butter knife to get a good swirl effect.  With the remaining batter, make mini muffins or cupcakes.

Bake for 55 to 60 minutes, or until a knife inserted into the center of the cakes comes out clean. The mini muffins will take about 15 minutes and regular muffins will take about 18-20 minutes.

Once removed from the oven, allow the loaf to rest in the pan for 20 minutes before running a knife along the edges of the pan and inverting the cake onto a cooling rack.

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