Lemon & Matcha Green Tea Pound Cake

It’s been awhile since my last post. I’m sorry, I really am. Since you last heard from me a few things have happened. First I devoured an entire box of truffles (it was totally worth it!). Second, I somehow got a virus that I couldn’t fix and I ended up having to completely erase my hard drive and start fresh, NOT fun! Lastly, my fiancee and I went to Monterey Bay to celebrate our anniversary. In the midst of all of this, I had time to bake one thing. This is that thing. It’s delicious and I think you should go make this immediately. Matcha green tea can be pretty expensive but you can find some on amazon.com for a pretty good price. If you don’t know what matcha is, go here for some info.

Lemon Matcha Pound Cake
Makes one 9 by 5 inch loaf
What You’ll Need:

2 1/3 cups – sugar
2 sticks (8oz) – unsalted butter

2/3 cup – sour cream

2 2/3 cups – all purpose flour
2 1/2 teaspoon – baking powder
1/4 teaspoon –  salt
1 teaspoon – vanilla extract (make your own here)
6 eggs
 zest from 1 lemon

1 1/2 tablespoon (about half a lemon) – lemon juice

1 tablespoon – matcha green tea powder


Preheat the oven 350 and make sure your oven rack is in the middle.

Lightly grease a 9 by 5 inch loaf pan.

In a large bowl whisk together your flour, baking powder, and salt, set aside. In another bowl light beat your eggs and vanilla extract., set aside.

Next, cream together your butter and sugar until light and fluffy. You can read more about “creaming” here but be aware that there is a slight variation in the mixing order in this recipe.

Add the sour cream and mix until incorporated.

In three additions, add the flour and the eggs/vanilla, alternating between the two. Mix until incorporated.

Equally divide the batter into two separate bowls In one bowl add the lemon juice and zest. In the other bowl add the match powder. Mix each batter with a spatula until incorporated.

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 pan, leaving about an inch of room from the top of the pan.  To get the swirl effect, simply take a butter knife and gently swirl the batters. You will probably have a little batter left over. You can use the extra to make a few cupcakes.

Bake for about 50 minutes to 1 hour. Halfway through baking, rotate the pan to ensure even baking. If the top of your cake in browning to quickly, cover the top with foil. The cake is done when a toothpick or butter knife inserted in the middle of the cake comes out clean.

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