Green Tea Pound Cake Recipes

GREEN TEA POUND CAKE

Green Tea Pound Cake image

This cake has a subtle green tea flavor, and is one of my Mom's favorite desserts. Not overly sweet which is just fine for us! I hope you will enjoy this Japanese treat!

Provided by kittycatmom

Categories Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 large eggs
1 cup flour
2/3 cup sugar
1/2 cup butter
1 tablespoon green tea powder (maccha)
1/2 teaspoon baking powder

Steps:

Cream butter in a bowl.
Add sugar in the butter and mix well. Gradually add beaten eggs and stir well.
Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture.
Pour the batter into a buttered loaf pan. Bake in preheated 340 degrees F oven for about 30-40 minutes.

Nutrition Facts : Calories 482.3, Fat 25.7, SaturatedFat 15.4, Cholesterol 154, Sodium 284.4, Carbohydrate 57.5, Fiber 0.8, Sugar 33.5, Protein 6.6

MATCHA (GREEN TEA) POUND CAKE

Matcha (Green Tea) Pound Cake image

I've been carrying this recipe around for so long that I have no idea where I found it. Note: Matcha is specially processed powdered green tea. You cannot substitute regular green tea that has been ground or crushed.

Provided by Akikobay

Categories Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

2 cups flour
2 tablespoons matcha green tea powder (best quality, see note)
2 teaspoons baking powder
1 cup unsalted butter, softened
2 cups powdered sugar
5 large eggs, separated
1 pinch salt

Steps:

Prepare 2 loaf pans (9x5x3) by buttering and lining with parchment paper. Butter the parchment paper as well.
Preheat oven to 325 degrees.
In a medium bowl, stir together the flour, matcha, and baking powder.
In a large bowl, beat together the butter and the powdered sugar for 3 minutes or until light and fluffy.
Add the yolks into the butter mixture, one at a time, mixing well in between each addition.
Add the dry ingredients into the butter and yolk mixture and set aside momentarily.
In a large clean bowl, beat the egg whites and salt until soft peaks form.
Fold the beaten egg whites into the yolk batter and gently mix until incorporated.
Pour the batter into the loaf pans and smooth the top.
Bake for 60 to 70 minutes until this passes the clean wooden skewer test.
Cool for 10 minutes, dismount and cool on a rack.

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