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Matcha Lavender Pound Cake

2023-02-20 - Written by: Emma Taylor

cake matcha lavender pound cake

Matcha Lavender Pound Cake

A moist and flavorful pound cake infused with the brightness of matcha green tea and the sweetness of lavender.

Matcha Lavender Pound Cake

Description

This Matcha Lavender Pound Cake is a delightful combination of Japanese and French baking traditions. The vibrant green color of matcha powder is perfectly balanced by the subtle floral flavor of dried lavender buds. The result is a rich, moist, and aromatic cake that's perfect for special occasions or everyday treats.

Ingredients

For the cake:

  • 1 cup (200g) unsalted butter, softened
  • 1 3/4 cups (225g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons matcha powder
  • 2 tablespoons dried lavender buds
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup (60g) whole milk, at room temperature

For the glaze:

  • 1 cup (200g) confectioners' sugar
  • 2 tablespoons matcha powder
  • 2 tablespoons lavender syrup (see note)

Instructions

  1. Preheat your oven to 325°F (165°C). Grease a 9x5-inch (23x13cm) loaf pan and set it aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
  5. Add the matcha powder and lavender buds to the mixture. Mix until well combined.
  6. Gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Glaze

  • In a small bowl, whisk together the confectioners' sugar and matcha powder until well combined.
  • Add the lavender syrup to the mixture and whisk until smooth.
  • Drizzle the glaze over the cooled cake in a zig-zag pattern.

Note:

To make lavender syrup, combine 1 cup (200g) granulated sugar with 1/2 cup (120ml) water and 1 tablespoon dried lavender buds in a small saucepan. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes. Strain the syrup through a fine-mesh sieve into a clean glass bottle. Store in the refrigerator for up to 2 weeks.

Tags:

  • cake
  • matcha
  • lavender
  • pound cake