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Lemon Matcha Cake

November 12, 2010

My vacation was awesome, i really needed it! Bob and I hung out with my parents, drank a lot of really good beer, and ate some amazing food. We went to the 21st Amendment Brewery and tasted all of their beers, and i had a too-die-for banana bread pudding [which gave me a good idea, for the future], as well as the spiciest buffalo wings i’ve ever had. My whole face was vibrating after i got through with them.

But alas, it’s good to be home. My cat is orgasming with happiness and all he wants to do is play, and he really didn’t want me to spend my time baking this delicious cake.
I took the recipe from Joy the Baker. My cake didn’t marble very well, but it still came out really pretty. I love the color of matcha green tea, if i could paint my bedroom walls with the color if it i would. It’s very vibrant, and the taste pairs really well with something citrus, like lemon. I fell in love with matcha after i went to Japan and had it properly. Since i also have an insane amount of passion fruit pulp in my freezer, i made a light glaze and poured it on top of the cake. Passion fruit is so tart, it really added to the different levels of flavor that exist in the cake.
This recipe would also work really well as cupcakes.

Matcha Green Tea and Lemon Pound Cake
adapted from Joy the Baker

2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/3 cups granulated sugar
1 teaspoon vanilla extract
6 eggs
2/3 cup sour cream
zest of one lemon and juice of half a lemon
1 Tablespoon matcha powder
1 stick plus 7 Tablespoons (15 Tablespoons) unsalted butter, melted and cooled slightly

Center a rack in the oven and preheat the oven to 350 degrees F. Butter the loaf pan, dust the insides with flour and tap out the excess. Also butter  a mini muffin pan or line a regular muffin tin with cupcakes papers for the small amount of excess batter.  Set aside.

Sift together the flour, baking powder and salt.

Whisk the eggs into the sugar.  You can use a large bowl with a whisk for this.  You don’t really need a big mixer for this recipe.  Beat until the eggs and sugar are thoroughly incorporated. Whisk in the extract, then whisk in the sour cream. Continuing with the whisk, or switching to a large rubber spatula, gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions.

Divide the batter in half (just eyeball it) into two separate bowls.  In one bowl add the zest and lemon juice.  In the other bowl, fold in the matcha tea powder.

Pour some of the lemon batter into the pan.  Top it with a portion of the green tea batter.  Add more lemon and top with more green tea batter.  Fill the loaf pan, leaving at least 1-inch of room at the top of the pan for the cake to rise.  Swirl gently and minimally with a butter knife to get a good swirl effect.  With the remaining batter, make mini muffins or cupcakes.

Bake for 45 to 50 minutes, or until a knife inserted into the center of the cake comes out clean.

Once removed from the oven, allow the loaf to rest in the pan for 20 minutes before running a knife along the edges of the pan and inverting the cake onto a cooling rack.

For Glaze:
1/4 cup butter
1/2 cup sugar
1/2 cup passion fruit puree

heat all ingredients in a sauce pan and stir over low heat until everything is melted. Add more passion fruit if you want it to taste stronger. Remove from heat and put in fridge for 10 minutes to cool it down. Once, glaze is not hot anymore, pour over cake. I put a paper plate with paper towels underneath the cake sitting on a cooling rack and then poured the glaze over the cake.

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