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- Dish type
- Loaf cake
This simple and easy loaf cake gets a special flavour and tint from the addition of green tea powder.
2 people made this
IngredientsMakes: 1 loaf cake
- 180g melted butter
- 180g caster sugar
- 3 large eggs
- 180g plain flour
- 1 teaspoon baking powder
- 2 teaspoons matcha powder
MethodPrep:5min ›Cook:30min ›Ready in:35min
- Preheat the oven to 180 C / Gas 4. Grease a 23x13x8cm loaf tin. Beat butter and sugar in a bowl until creamy. And the eggs one at a time and beat well.
- Add flour, baking powder and matcha and mix well till smooth. Tip into the prepared loaf tin.
- Bake in the preheated oven till a tester in the centre comes out clean, about 30 minutes.
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- 2 large eggs
- 2 egg whites
- ¾ cup egg whites
- ¾ cup white sugar
- 1 tablespoon honey
- ¾ cup organic all-purpose flour
- 1 teaspoon baking powder
- 1 ½ tablespoons matcha green tea powder
- 1 teaspoon vanilla extract
- ⅓ cup butter, softened
- ¼ cup buttermilk
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
Combine eggs, 2 egg whites, and 3/4 cup egg whites in a large bowl beat with an electric mixer until thick and doubled in volume. Add ingredients one at a time, beating 15 to 30 seconds after each addition, in the following order: sugar, honey, flour, baking powder, matcha, vanilla extract, butter, and buttermilk. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.
General ingredients for pound cake are butter, white sugar, eggs, and flour. It is called pound cake because each ingredient use one pound (about 450g).
And how to make it requires a lot of steps. Have butter at room temperature, beat it and add egg one at a time, add sugar and flour gradually. but I like simple and easy steps.
This vegan matcha pound cake is not technically a pound cake, but the taste is similar and easy to make.
Mix the liquid, sift the flour, mix and bake. Because it is made in three steps, even a beginner baker can make a delicious cake with no fail.
How to Create the Marble Effect for Pound Cake
There are two ways to make a marble effect:
- Make the swirl with the green and yellow batter inside the cake pan.
- Make the swirl with the green and yellow batter in the bowl and then transfer to the cake pan.
I personally prefer the second method because I can see how the two colors are combined before pouring into the pan. With this approach, I feel that the swirls look more dynamic and you can control the balance of the colors.
See this image if you need a visual guide. I use Trick 1 as it’s easy to do, but both tricks work beautifully. Since pound cakes are supposed to crack, it’s nice to know how to control the cracking so you get the best looking pound cake possible.
Matcha Marble Pound Cake
These two tips are important to make sure that the pound cake rises properly and the cake won’t end up with a tough texture.
Tip 1: Cream the Room Temperature Butter
It’s very important that your butter is at room temperature before you start. Beat the butter until it is light and fluffy and lots of little tails foam around the beaters, about 1-2 minutes.
Add the sugar to the whipped butter and beat thoroughly about 3-5 minutes. The sharp sugar grains cut through the butter and create tiny air pockets that aerate the batter and cause leavening. The mixture should be creamy but grainy.
Tip 2: Slowly Add Room Temperature Egg to the Creamed Butter
Again, it’s also important that all the eggs are at room temperature. If you forget to take out the eggs from the refrigerator ahead of time, you can submerge the cold eggs in warm (body temperature) water for 10 minutes.
To achieve a smooth batter (not a curdled mixture), add in a very small amount (1 Tbsp) of the beaten egg in the mixture and beat well after each addition. The eggs contain water and the yolks and the butter are fats. Remember, oil and water will not mix without an emulsifier (in this case, the yolks), which suspends fat molecules in water making a smooth mixture.
If there is a slightly curdled appearance to the batter after adding the eggs, don’t worry. The emulsification is usually complete enough that the batter will become smooth. The addition of flour helps as it absorbs some of the excess water.
I hope you enjoy this Matcha Marble Pound Cake recipe as much as my family does! It also makes the most gorgeous edible gift if you are thinking to make someone smile today.
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Matcha loaf cake recipe - Recipes
St. Patrick’s Day calls for a green cake.
St. Patrick’s Day calls for something green — and sweet.
Thankfully, Mother Nature provides the perfect natural green food coloring in the form of matcha, the Japanese ceremonial tea.
That’s what gives this cake and frosting its vivid hue.
“Iced Matcha & Lemon Loaf Cake” is a lovely dessert, both to look at and to eat.
The book is by Emilie Holmes, an avowed non-coffee drinker in the United Kingdom, who started her own company, Good & Proper Tea, to source and sell top-notch whole-leaf teas. With crowd-funding resources, she first started an adorable mobile tea bar out of a converted 1974 Citroen in 2012 before opening a brick-and-mortar tea shop and cafe in 2019.
The book is not merely a cookbook. It’s a treatise on the world of tea — from where it comes from and the impact of growing region on flavor to the many types of teas to the proper water temperature, amount of tea leaves, and brewing time for a host of different teas.
There are recipes for all manner of tea drinks, including “Yunnan, Orange & Ginger Iced Tea,” “Rooibos Latte,” and “Chai Bourbon Mule.” There are also more than a dozen recipes for using tea in food, such as “Assam Tea Cake,” “Earl Grey & Cardamom Sugar Buns” and “Yunnan & Blood Orange Granita.”
Because it’s a cookbook that originated in the U.K., you will have to get used to — or search Google — different terms for certain ingredients, such as “caster sugar” (superfine granulated sugar), and “plain flour” (which generally refers to all-purpose flour).
You’ll also need a kitchen scale if you make the baking recipes in this book because most of the measurements are in grams or ounces. However, I took the liberty of converting them into cup measurements in this loaf cake recipe, for those who don’t have a scale.
The batter whips up quite thick for this cake, so you’ll need a spatula to spread it evenly into the greased and floured pan.
Matcha flavors and colors both the cake batter and frosting.
A lemon-sugar syrup gets drizzled over the top when it comes out of the oven. I used juice from a Meyer lemon, because they’re in season now, and I like their more floral and less puckery taste. The recipe originally said to poke holes in the top of the cake with a fork before spooning over the syrup. I think a skewer works better to get holes deeper into the cake, so I made that change.
Then, a thick frosting — made with more matcha plus butter, a little cream cheese, a splash of milk, and plenty of confectioners’ sugar — gets smeared over the top.
The cake bakes up with a mossy green interior, and a soft yet substantial crumb. The frosting is sweet, but the cake is not overwhelmingly so, making them a great match. You taste the astringency of the green tea in the cake, tamed by the sugar, with a subtle lemony lift. It’s kind of like a matcha latte — only in cake form.
As such, it makes for the perfect light, bright ending to a corned beef and cabbage feast.
A tender, moist cake perfect for brunch, snack or dessert.
Iced Matcha & Lemon Loaf Cake
(Makes one 2-pound cake, about 81/2-by-4 1/2-inch loaf)
For loaf cake:
6 ounces (1 1/2 sticks) unsalted butter (room temperature), plus extra for greasing
170 grams (3/4 cup plus 2 tablespoons and 2 teaspoons) superfine granulated sugar
170 grams (1 1/4 cups plus 2 tablespoons) all-purpose flour, plus extra for dusting
3 1/2 teaspoons baking powder
1 1/2 tablespoons matcha green tea powder, sifted
Zest and juice of 1 lemon
1 tablespoon Greek yogurt
For the syrup:
100 grams (1/2 cup) superfine granulated sugar
2 fluid ounces (1/4 cup) water
For the icing:
50 grams (scant 2 tablespoons butter) unsalted butter, softened
1 ounce cream cheese, softened
200 grams (1 1/2 cups plus 1 1/2 tablespoons) powdered sugar, sifted
1/2 teaspoon matcha green tea powder, sifted
1/4 teaspoon vanilla extract
Preheat oven to 340 degrees and line or grease and flour an 8 1/2-by4 1/2-inch loaf tin. Tap the tin edges on the work surface to remove excess flour.
Cream the butter and sugar together with a stand mixer or hand-held mixer until light in color and fluffy. Add the eggs, one at a time, mixing after each addition. Add the remaining dry ingredients and mix just until they come together. Finally add the lemon zest and juice and the yogurt and mix one last time.
Pour the cake batter into the prepared tin, smoothing it evenly with a spatula and bake in the middle of the oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean.
Meanwhile, make the syrup. Put the ingredients in a small saucepan, bring to a boil and simmer until dissolved.
Remove the cake from the oven, and, leaving it in its tin, prick the surface all over with a skewer before pouring over 4 tablespoons of the lemon sugar syrup. Let the cake cool for 20 minutes in its tin while you make the icing.
For the icing, cream the butter and cream cheese together until soft. Add the icing sugar a little at a time and mix well. Add the matcha and ensure it is completely mixed in without any lumps. Finally, add the milk and vanilla and beat until bright green and fluffy. Spread the icing on the cooled cake and you are ready to slice and eat.
The recipe calls for a stevia baking blend mix for the sweetener which I&rsquove been using more and more lately and really love. It&rsquos twice as sweet as regular sugar so you don&rsquot need to use as much and therefore the macros are quite a bit better.
That said, you could easily substitute regular granulated sugar, coconut sugar, brown sugar or sugar in the raw (turbinado sugar), you&rsquoll just need to use twice as much as the recipe calls for.
If you want to try liquid sweeteners like maple syrup or honey those could work too although you may need to alter the amount of milk and/or flour to make sure the batter isn&rsquot too wet.
I don&rsquot think I&rsquoll be buying matcha powder again any time soon but I was surprised at how much I ended up enjoying this recipe for matcha bread.
It was perfect as an afternoon snack with some tea (preferably not green tea for me! ha) and I also loved adding a toasted slice of it with some nut butter to my breakfast in the morning.
I even toasted it and crumbled it on top of ice cream for dessert one night. It goes really well with some simple vanilla bean ice cream!
Matcha Pound Cake Recipe
Matcha is a kind of green tea that is powdered, which is traditionally used for the Japanese tea ceremony. Although Matcha is a kind of tea, it is different from regular green tea leaves. It tastes rather bitter and has a much more concentrated flavor than green tea leaves. Matcha’s refreshing flavor goes surprisingly well with dairy and sugar, so it is a great flavoring to use in western style sweets as well as Japanese. It has become a common flavor in the US for many drinks and desserts, such as Matcha Latte and Matcha Ice Cream.
Here we made a Matcha green tea pound cake. You could use any pound cake recipe with Matcha powder. The key to have a good Matcha flavor in the cake is to use enough Matcha powder. Because its aroma is somewhat delicate (unless you drink it straight, then it is very strong!), it may dissipate as it’s baked. You also want the deep green color for the look of this cake, and the amount we used was sufficient to reach the goal. Matcha powder outside Japan (even over there too) is quite pricey, and you may hesitate to use 3 tablespoonful of it. However, the result is worth the expense. Matcha can be found in Japanese markets, some health stores, and of course online shops.
Matcha Pound Cake goes with regular green tea, coffee, or even milk. It is a wonderful dessert for a special tea time. Try it next time you have a guest.
- 3 eggs, room temperature
- 3 yolks, room temperature
- 3 Tbsp water
- 7 oz (200g) cake flour
- 3 Tbsp Matcha powder
- 1/2 tsp salt
- 8 oz (225g) butter, room temperature
- 9 oz (250g) sugar
- Preheat the oven at 350F (175C). Grease inside 9"x5" (bottom 8"x4") loaf pan.
- In a medium bowl, mix eggs, yolks, and water. Sift cake flour, Matcha powder, and salt together into another bowl. Set aside.
- Put soft butter in a bowl of a stand mixer and beat with paddle for 2 minutes. Slowly add sugar in 4-5 parts, beating for 5 minutes until the color turns very light and it becomes fluffy.
- Then slowly add the egg mixture, pouring in 4-5 parts taking another 5 minutes. Fold in the flour mixture in 4-5 parts by hand.
- Pour the batter into the prepared pan, flatten the surface with a spatula, and bake in the oven about 1 hour. Cool slightly and remove the cake from the pan. Cool the cake completely on a cooling rack.
Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)
Mostly Mexican and sometimes international easy vegan dinners and desserts.
My name is Azu. I am a Biomedical Engineer who likes to cook and bake. I cook, prepare, test and taste international recipes, and if I really like them I share them on my blog Sweet Cannela. I live in Mexico City, which has an altitude of 2,240 m (7,350 ft) above sea level, so I like to experiment with recipes for baking at high altitudes. Lately, I have been interested in making healthier recipes, using good quality ingredients and reducing the consumption of animal products. And although I don’t call myself a strict vegan, I'm making an attempt one recipe at a time. I invite you to see some of my recipes at Sweet Cannela.
Matcha + Coconut Loaf Cake
For the cake: Preheat your oven to 350°F and prepare an 8”x4” loaf pan with vegetable shortening.
In a medium bowl whisk together the brown sugar, cane sugar, flour, matcha, baking powder, and salt until well combined. Whisk in the 1 Cup of coconut until dispersed.
In a separate bowl, whisk together the oil, applesauce, and water. Mix this into the dry ingredients just until combined.
Pour the batter into your loaf pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
While your oven is hot, spread the remaining 1/2 Cup of coconut as thin as possible onto a baking sheet. Bake for about 5 minutes until golden brown.
Allow the loaf cake and toasted coconut to cool completely before glazing.
For the glaze: In a medium bowl, place the powdered sugar and vanilla bean paste.
Add a small amount of milk and whisk until smooth. If the glaze isn’t coming together or it is way too thick, add a teaspoon or less of the milk to thin slightly. If you add too much milk, just add more sugar to thicken it back up.
Assembly: Remove the cooled loaf from the pan and place on a baking sheet or piece of parchment paper. Pour the glaze over the loaf and allow some to run down the sides of the load.
Immediately top with the toasted coconut and allow the glaze to set. this usually takes about 1-2 hours depending on the humidity.
For clean slices, use a serrated knife. This loaf cake keeps well in an air-tight container up to 3 days.
Matcha Marble Pound Cake
Pound cake is a quick and easy dessert to make. It’s a great recipe for beginners. The batter is simply mixed together using the creaming method.
This pound cake batter may be mixed together using an electric hand mixer or stand mixer fitted with a paddle attachment. I don’t recommend mixing this batter by hand.
Pound cake batter is a great vehicle for layering and incorporating flavors. It may be infused with extracts, ground spices, teas, and powders.
This version incorporates matcha powder to create a visually stunning and palate pleasing Japanese spin on classic pound cake!
Cake Ingredients and Substitutions
Classic pound cake is made with a 1:1:1:1 ratio. That means one part of each: butter, sugar, flour, and eggs.
This matcha marble pound cake slightly varies from that ratio. Instead of all butter, this recipe uses a mixture of butter and sour cream for fat.
A combination of all-purpose flour and cake flour is used to create a tender cake with a soft crumb.
Different brands of all-purpose flour have varying protein contents. AP flour protein content ranges from 10-12%.
Whereas, cake flour’s protein content varies from 7-9%. Less protein means less gluten development. As a result, cake flour produces an airy, lighter textured product.
Combining 3 parts AP flour with 1 part cake flour creates a tender cake with a soft crumb. It’s the perfect delicate texture for this matcha pound cake.
While you can certainly make your own cake flour my mixing together all-purpose flour and cornstarch- I don’t recommend it for this recipe.
If you don’t have cake flour, simply use all-purpose flour.
What is matcha?
Matcha is Japanese green tea leaves ground into a fine powder. Traditionally, the powder is whisked with hot water to a make tea.
Nowadays, matcha powder is used to flavor a variety of foods from matcha marshmallows and matcha ice cream to matcha sugar cookies and matcha madeleines.
Unfortunately, the global popularity of matcha has also opened the market to all sorts of lower quality matcha powder.
Not all matcha is created equal. Matcha powder comes in a wide range of quality, color, and taste.
Generally, the more expensive the matcha powder, the brighter and more vibrant the green color. As you can see in the image above, matcha powder ranges from muted brownish-green (top) to bright green (bottom).
What makes matcha different from other teas?
To make matcha tea, fine matcha powder is whisked and dissolved in hot water. When you drink matcha tea, you are actually consuming the tea leaves.
This differs from all other tea leaves which are steeped in hot water, then strained and discarded.
How to incorporated matcha powder into cake batter?
Matcha powder requires hot liquid in order to dissolve into a smooth mixture.
In this recipe, the matcha powder is whisked with hot milk.
If you try to blend straight matcha powder into batter, you will end up with an uneven green batter speckled with bits of matcha powder that didn’t dissolve.
How to achieve the swirled marble effect
- Divide batter into two bowls. Add dissolved matcha mixture into one bowl. Fold to combine until thoroughly combined.
- Alternate adding dollops of vanilla batter and matcha batter into prepared baking pan. Use a large spoon or a cookie scoop (ice cream scoop) to easily add batter to pan.
- If desired, use a mini offset spatula or knife to gently swirl together the two cake batters
- Use a mini offset spatula or the back of a spoon to smooth the top of the batter into an even layer.
Recommended baking pans
This recipe works best in a 9-inch metal loaf pan.
It will also work in an 8ࡪ-inch or 8.5ࡪ.5-inch loaf pan.
To bake in a 10-cup bundt pan or tube pan, double the recipe. Generously butter pan and dust with flour. Bake at 325 degrees F for about 60-70 minutes.
A note on Matcha Powder
There are dozens and dozens of matcha powder now available online. However, it is important to remember that not all matcha powders are created equal.
Some matcha are more green than others. Some taste more grassy, while some are rather bland and flavorless.
I recommend using bright green colored, high quality matcha. Pricing and labeling will vary.
Regardless of whether the matcha powder is labeled as ceremonial, barista, or culinary grade, pay attention to the color! The color is a huge indicator of its quality.
Make sure to use PURE 100% matcha powder. Do not sure matcha powder mixed with sugar or cut with milk powder.
How to get clean slices? Use a serrated knife!
There are two important factors to consider: cake temperature and type of knife.
Cool cake to room temperature before slicing. The cake needs time to cool and regain its strength and structure.
Use a serrated knife and slice the cake in a gentle sawing motion. A serrated knife will produce nice, clean slices.
This small serrated knife is great for slicing pound cake, banana bread, and tomatoes.
How to store cake and leftovers:
Unmold loaf from cake pan. Cool cake to room temperature on wire rack. Once cool, use a serrated knife to slice cake into serving portions.
Keep whole cake or cake slices in an airtight container at room temperature for up to three days. Alternatively, keep tightly wrapped in plastic wrap at room temperature.
For longer storage, keep in an airtight container in the fridge for up to a week. Bring to room temperature before eating.