I recently got some Jasmine Green Tea powder from Paragon Tea Room, and I was curious how it would taste in a dessert recipe. So I made a Jasmine Lemon Pound Cake. I was surprised at how the tea turned out aromatic and noticeable in the cake. I added some lemon zest to balance the flavor and was satisfied with the results. It is a one-bowl recipe, with four simple ingredients to start. You can literally turn the recipe into any flavor, and it is a great addition to your next afternoon tea party.
What is Pound Cake?
Pound cake is originated from Northern Europe in the early 18th century. It was traditionally made with a pound of four simple ingredients – butter, flour, sugar, and eggs. And the name pound cake has stuck around ever since. It is denser than many cakes but remains moist, tender, and rich. It is a very simple treat that is hard not to love on any occasion. Nowadays, we modified this traditional recipe and turned it into a smaller portion, but remain at the 1:1:1:1 ratio.
Where can I get Jasmine Green Tea Powder?
You can now get them at Paragon Tea Room. It is a classic Taiwanese green tea infused with jasmine petals stone-milled into pure, fine tea powder. It can be easily dissolved in water to make a creamy Jasmine green tea latte with a refreshing floral note. It is also great for baking.
Jasmine Lemon Pound Cake
- Silicone Spatula
- Loaf Mould
- Hand Mixer
- 1 stick unsalted butter approx 110g, room temperature
- 100 g sugar
- 2 large eggs approx 50g each, room temperature
- 100 g all purpose flour
- 1½ tbsp jasmine green tea powder approx 10g
- 1 tsp baking powder
- 1 tbsp lemon zest
- Place the unsalted butter and eggs at room temperature overnight (this step applies in the winter).
- Preheat the oven to 356°F (180°C). Lightly grease a 19.5 x 9.4 x 5.2 cm loaf pan with butter. Dust with flour, shaking off any excess. You can also line the pan with parchment paper.
- In a medium bowl, add unsalted butter and sugar. Whisk until the butter becomes light and white-ish in color. This takes approx 4-5 minutes.
- Add one egg at a time into the mixture. Whisk until it fully incorporates before adding more eggs. It is important that the eggs are at room temperature, otherwise, the mixture may curdle.
- All-purpose flour + jasmine tea powder should equal 110g. Therefore, I recommend weighing the 1½ tbsp jasmine tea powder first, before adding the all-purpose flour.
- Sift the all-purpose flour, jasmine tea powder, and baking powder into the mixture. Use a spatula and mix (using the cut-and-fold method) until just combined.
- Transfer the batter to the loaf pan and smooth it out with a spatula.
- Bake for 30 minutes or until the skin on top starts to form. Bring out the cake from the oven. At this time, the center of the cake should be slightly runny. Use a knife and carefully make a 1 inch deep cut in the middle of the cake.
- Before the cake turns cold, put it back into the oven. Continue to bake for 15-17 minutes until the surface turns golden brown.
- Leave the cake in the pan for 5-10 minutes, before transferring it to a cooling rack. Ready to serve.