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.