Green Tea Pound Cake

Submitted by kittycatmom

"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!"

 

• Ready In: 50mins
• Ingredients: 6
• Serves: 4

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

directions

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

Reviews

[Veronica D.]

Love your recipe, simple and easy to make. I cut sugar and butter by half, change butter to coconut oil, and use GF flour instead, still so good. Can't imagine how good the original recipe would taste.

 

[Laurie R.]

Wow! After going to Japan a few months ago, I became obsessed with everything green tea flavored. This was utterly divine and so easy to make! I used a little grapeseed oil in place of some of the butter as per some other reviewer's recommendation, but kept everything else the same. Texture is perfect!

 

[kwongcecilia]

I have been craving for Green Tea chiffon cake for a while and today I just come across with this great easy recipe. So I told myself to half the recipe so that I won't over eat. Two modifications that I did:<br/><br/>- instead of using 1/2 cup of butter, I used 1/2 cup of grapeseed oil which made the cake more moist and fluffy.<br/>- instead of using 1 cup of flour, I used 1 cup of fortified cake flour that I got from the Chinese grocery. This is not the regular "cake flour" that you can get from Kroger or Tom Thumb. It is the "fortified cake flour" that has 7.8 g of protein in it. The Fortified cake flour made the cake very soft and raised properly. <br/>Overall I am giving this recipe 5 stars because the cake is so soft and moist and fluffy. It is like the cake that I had in Japan! Highly recommend using the fortified cake flour and grapeseed oil. It is worth it! My picture does not look too good because I couldn't even wait to put the cake on the plate and I ate it right off from the parchment paper! The baking time for my "half" recipe is 30 minutes in a rectangular baking tin. (the ones that people use for banana nut bread) It turned out to be very very good!

 

[Sweetpea12879]

DH and I really enjoyed this pound cake. It was refreshing and was a nice ending to our asian themed meal! Thanks for a great recipe. I will definitely make this again.

 

[Rinshinomori]

So glad I made this. It is fabulously dense pound cake that has the wonderful deep taste of matcha tea and it's delicious. I used a small 6 3/4 inch round cake pan that is quite deep. I baked it for 35 minutes and next time I plan on cutting it back to 32 minutes. Please thank you mom for sharing this recipe with us. It will be made often in our home from now whenever we want a dessert that is simple to make and fabulous.