Matcha Lemon Cake

Ingredients

1/2 pound (2 sticks) unsalted butter, soft plus more for greasing pan
1 1/2 cups plus ¼ sugar
5 large organic eggs; room temperature and separated
1 teaspoon vanilla extract
1 The zest of lemon plus the juice; separated
2 cups flour
1 teaspoon baking powder
2 tablespoons +1 tsp. Matcha green tea powder

Preparation

1
Grease a 9 x 5 inch loaf pan. Preheat oven to 350°F.
2
In a medium bowl, mix together the flour, salt, baking powder, nutmeg and Matcha tea powder.
3
In a large bowl, beat together butter and 1-1/2 cup of sugar until light and fluffy, about 3 to 5 minutes.
4
Add the yolks into the butter mixture, one at a time, mixing well in between each addition. Add the vanilla and the lemon zest.
5
Add dry ingredients into the butter mixture. Do not over mix.
6
Meanwhile, in a large bowl, beat the egg whites until soft peaks form.
7
Gently fold the beaten egg whites into the cake batter.
8
Pour the batter into the loaf pan and garnish with pistachios or almonds. Bake for one and quarter hour, or until a fork or a toothpick comes out clean.
9
Meanwhile, over medium heat, mix 1/4 cup of sugar plus the lemon juice in a small saucepan until the sugar dissolves. Set lemon glaze aside to cool.
10
When the cake is done cooking, let cool on a wire rack for five minutes before removing from loaf pan. Pierce the top of the cake with a fork.
11
Set the cake on a wire rack over a cookie sheet. After the cake has been removed from the pan, drizzle lemon glaze over the cake. The cookie sheet will neatly catch the glaze to make clean-up easier.
12
Enjoy your first slice when the cake is completely cool.
13
Note: Recipe adapted from a Pound Cake recipe in Mark Bittman’s, "How to Cook Everything".

 



Yield:

16 servings

Added:

Wednesday, November 10, 2010 - 10:35am

Creator:

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