This pound cake recipe by blogger Molly Yeh combines toasty matcha and a sweet almond glaze for a delicious, moist loaf. Slideshow: More Coffee Cake Recipes
Preheat the oven to 350. Grease a 9-by-5-inch loaf pan and line the bottom with parchment paper. In a small bowl, whisk together the flour, salt and matcha powder and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and fluffy, 3-5 minutes. Add the eggs one at a time, beating after each addition. Add the extracts. Beat in the dry ingredients and the milk in 2 alternating additions; scrape down the bowl as necessary.
Scrape the batter into the prepared pan and bake for about 1 hour, until the top is golden and a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a cooling rack.
To make the glaze, whisk together the powdered sugar, milk and almond extract. Pour the glaze over the warm cake and serve.
just baking this now and notice it isn't rising...then realized there is no baking powder/soda called for...is this correct?
No baking powder?