This bundt cake with green tea has the texture and taste of a pound cake, and would be lovely for breakfast, brunch, or dessert! Note that different blends of matcha will produce different results with taste and green tint; it's recommended to use a sweet matcha here, which has added sugar.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, sour cream, tea
Author: Beth Cato
3Tablespoonssweet matcha powder
1cupunsalted butter2 sticks, softened
1 3/4cupswhite sugar
4large eggsroom temperature
1cupsour cream8 ounces
1/4teaspoonsweet matcha powdersifted
Preheat oven at 350-degrees. Grease and lightly flour a 10-or 12-inch bundt pan.
In a medium bowl, stir together the dry ingredients: flour, matcha powder, baking powder, baking soda and salt. Set aside.
In a large bowl, beat the butter creamy. Gradually add sugar; continue to mix until it is light in texture and color. Add the eggs one at a time, beating after each addition, followed by the vanilla extract.
Gradually add the dry mix and sour cream into the big bowl, going back and forth between the two, until everything is combined. Scoop batter into the ready pan.
Bake cake for 50 to 60 minutes, until it passes the toothpick test in the middle. Cool the cake for about 10 minutes, then invert it onto a rack to completely cool.
Sift the confectioners' sugar on top of the cake, followed by the matcha. Slice and serve. Keep covered on counter.