One of the most delightful cakes on earth is a Green Tea Pound Cake. It’s my son Toby’s birthday today. I baked this cake which he taught me how to make. A slice alone gave me such sheer satisfaction after enjoying the simple, almost nutty flavors combined in a moist slice filled with matcha tea powder.
Life has come full circle. When my sons were little, I brought them into the kitchen often to watch me cook and to learn my recipes. These days, both are all grown and living away from home. When they come home, they cook and bake. Most times, they teach me their recipes.
My son Toby was home one weekend and lost no time in whipping this up. He worked swiftly and efficiently and did not even need the stand mixer for this one. I heard him in the kitchen moving things around, whisking and pouring. I barely had time to ask questions about the cake procedure when out of the oven came this perfect, round cake. Its delicate almost herbal-like aroma complimented the pot of tea that Toby prepared for me.
Toby made a good sized 9-inch round cake that had the consistency of a pretty pound cake. We had a great tea cake to snack on as he prepared to leave. I was sad the weekend was about to end but I felt it was going to be okay because I had a cake baked by my son.
While Toby was baking, here’s what he had to say:
“I tried to find the most basic white cake recipe possible from AllRecipes.com. For some reason, green tea cake recipes always seem to be convoluted since they’re primarily formulated by Westerners who may not be familiar with using matcha or green tea powder as an ingredient. The only additions to this recipe include: Matcha powder. You may substitute with more affordable powdered green tea. It will taste the same. I also added droplets of green food coloring. Three to four droplets will yield a more natural-looking green. Anything more will make the cake bright or even saturated in tone. This is not necessarily bad, as this can be more appealing especially if serving to children unfamiliar with Asian desserts.”
This superb cake and all the things my sons do bring so much joy to my heart and remind me of the blessings I am grateful for.
Happy birthday, dear Toby!
Green Tea Pound Cake
- 1 cup granulated sugar
- 1/2 cup butter (unsalted) softened at room temperature
- 2 whole large eggs
- 3 Tablespoons green tea powder sencha or matcha variety
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup soy milk
- 2 to 3 drops green food coloring optional
- 1/3 cup organic confectioners' powdered sugar to sprinkle on cake
- • Preheat oven to 350 F degrees. Grease and flour a round cake pan measuring 9-inches in diameter.• In a large bowl, using a wooden spoon, cream together the sugar and butter. Beat in the eggs one at a time. Stir in the green tea powder.• In another bowl, combine the flour and baking powder. Whisk well.• Add the flour mixture to the creamy mixture of sugar, butter and eggs. Blend well.• Stir in the milk. Mix until batter is smooth. • Add the green food color drops. Blend till color is even.• Pour the batter into the prepared cake pan.• Bake at 350 F for 35 to 40 minutes. Test by piercing the tip of a sharp knife to the middle of the cake. If knife is clean, then cake is done.• Allow cake to cool on the counter for 10 to 15 minutes. Then cool on a cake rack for 20 to 30 minutes.• When cake has cooled completely, sprinkle the top with confectioner’s sugar.• Cook’s comments: Sencha or Matcha green tea powders are sold in Asian markets, large supermarkets, specialty stores or online sources like Amazon. This powdered tea is heavily concentrated so, only a few tablespoons are needed for this cake.
Notes on Green Tea varieties:
- Almost all green tea is grown in Japan. Differences are in the variety, growing methods, harvest time and processing. There are about seven varieties. Sencha is the most popular. Matcha is tencha that is stoneground before shipping. The dark matcha variety are used in Japan's traditional tea ceremonies. Other varieties are tencha, genmaicha (with brown rice), hojicha, schincha, ichibancha.
- *Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website,books, films, television shows or videos without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]