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Matcha Lavender Pound Cake with White Chocolate Glaze

2023-02-20 - Written by: Emiko Nakahara

Matcha Lavender Pound Cake with White Chocolate Glaze

A Japanese-inspired pound cake infused with matcha and lavender, topped with a sweet white chocolate glaze.

Matcha Lavender Pound Cake with White Chocolate Glaze

Servings: 8-10 people

Ingredients:

  • 2 1/4 cups (285g) all-purpose flour
  • 2 teaspoons matcha powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs
  • 2 tablespoons lavender syrup
  • 1 teaspoon vanilla extract

White Chocolate Glaze:

  • 1 cup (250g) white chocolate chips
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter, softened

Instructions:

Preheat and Prepare the Pans:

Preheat your oven to 325°F (165°C). Grease two 9x5-inch loaf pans and set them aside.

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt. Set it aside.

Cream the Butter and Sugar:

In a large mixing bowl, cream the butter and sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.

Beat in the Eggs and Lavender Syrup:

Beat in the eggs one at a time, followed by the lavender syrup and vanilla extract.

Alternate Wet and Dry Ingredients:

Alternate adding the dry ingredients (flour mixture) and milk to the wet ingredients. Start and end with the flour mixture. Mix until just combined.

Divide the Batter and Bake:

Divide the batter evenly between the prepared loaf pans. Smooth the tops of the batter. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the White Chocolate Glaze:

Melt the white chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval. Once melted, stir in the heavy cream and softened butter until smooth.

Assemble and Serve:

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Transfer them to a wire rack to cool completely. Drizzle the white chocolate glaze over the cooled cakes before serving.