Tag Archives: pound cake recipes

Green Tea ( Matcha) Pound Cake

During my recent trip to Thailand , I came across desserts using powdered green tea or matcha. Matcha has been used over the years as a mood enhancer. It is rich in nutrients and antioxidants. Using the powdered green tea as an ingredient to my pound cake lends a light green color to the batter. Once the pound cake is baked it lends slight acidic yet sweetness to the cake. The results using green tea in my pound cake result is a cake that is beautiful to look at and delicious to eat!

From by the bay, wishing you green tea food memories!

Maryann

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Green Tea ( Matcha) Pound Cake

Ingredients cake
Nonstick vegetable oil spray
2 cups all-purpose flour plus more
1 1/2 teaspoons fine sea salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
1/4 cup milk
1 tablespoon matcha ( powdered green tea)
2 teaspoons vanilla

Ingredients Glaze

  • 1 cup confectioner’s sugar
  • 5 tablespoons milk
  • 1/4 teaspoon vanilla
  • 1 teaspoon matcha ( powdered green tea)

Directions
Arrange a rack in middle of oven; preheat to 325°. Coat a 9x5x3″ loaf pan with nonstick spray. Dust pan with flour; tap out excess.Whisk 2 cups flour, salt,  matcha and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2–3 minutes. Add sugar; beat until well incorporated, 1–2 minutes. Add eggs one at a time, beating to blend between additions. Add milk and vanilla; beat until well combined (mixture will look curdled) 2–3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Pour batter into prepared pan; smooth top.Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake. Cool. Combine ingredients for glaze in a bowl and mix until smooth. Drizzle on top of cake. Let glaze harden and serve. Store airtight at room temperature.

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Lemon Pound Cake

One of my grandmother’s favorite recipes  was this delicious pound cake.  My grandmother always had her homemade baked goods in the house just waiting for a beloved guest to show up at her door to share a cup of coffee and a little something sweet along with it. Grandma’s pound cake is light and airy since it prepared similar to a sponge cake. The eggs are separately and the egg whites are whipped into soft peaks and then gently folded into the batter. This is definitely one a family favorite. Thank you Grandma!!

From by the bay, wishing you light pound cake food memories!

Maryann

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Lemon Pound Cake

Ingredient

  • 1/2 pound butter , at room temperature
  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 5 eggs, at room temperature
  • 1 cup whole milk
  • 1 tablespoon fresh lemon juice
  • zest of one lemon

Directions

Preheat oven to 350 degrees F. In a bowl sift together flour, baking powder and salt. Grease and flour one 10 inch tube pan. In the bowl of an electric mixer cream together the butter and  sugar until light and fluffy. Gradually beat in the eggs yolks, lemon juice and zest scraping down the sides of the bowl. In a separate bowl, beat the whites until fluffy, continue beating until stiff peaks form. Gently fold some of the flour mixture into the yolk mixture, then some of the whites, and continue alternating this way until you have a well-combined, smooth, fluffy batter. Pour the batter into the tube pan. Make sure to avoid air pockets. Place on baking sheet in the oven for 55 to 60 minutes, until a tester comes out clean. Remove and cool for 10 minutes then invert on rack to finish cooling. Once cool remove from pan and place on tray and serve.

Citrus Pistachio Pound Cake from The Tasting Room

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Citrus Pistachio Pound Cake
Recipe published in Bon Appetit 2012 from The Tasting Room in Houston Texas

Ingredients
Nonstick vegetable oil spray
2 cups all-purpose flour plus more
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 teaspoons finely grated orange zest
1 teaspoon finely grated lime zest
1 cup shelled, unsalted pistachios, coarsely chopped, divided

Directions
Arrange a rack in middle of oven; preheat to 325°. Coat a 9x5x3″ loaf pan with nonstick spray. Dust pan with flour; tap out excess.Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2–3 minutes. Add sugar; beat until well incorporated, 1–2 minutes. Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curdled), 2–3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Fold in 3/4 cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining 1/4 cup pistachios over.Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Banana Foster Pound Cake

I love Banana Foster! This recipe originated at Brennan’s of New Orleans in 1951. It’s a wonderful flambe dessert using bananas, rum, brown sugar , cinnamon, butter and heavy cream .  When I saw Giada De Laurentis make her peanut butter and caramel pound cake, I immediately tested it and enjoyed it. I’m not the biggest fan of peanut butter, so I decided to make a version of that recipe into some of my favorite flavors inspired by bananas foster. It was a big smash with my guests, so sharing my version of the recipe with you today!
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Banana Foster Pound Cake
Makes one 9″x5″x3″ Loaf
Adapted from Giada De Laurentis – “Peanut Butter Caramel Pound Cake”

Ingredients
20 caramels, such as Kraft soft caramels unwrapped
1/4 cup heavy cream
2 tablespoons dark rum
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 sticks unsalted butter, softened
1 1/4 cup light brown sugar
3 eggs room temperature
1 teaspoon vanilla
2 mashed ripe bananas
confectioner’s sugar to dust
Directions
Preheat oven to 350 degrees F. Spray a 9″x5″x3″ loaf pan with cooking spray and line with parchment paper. Spray again. In a small sauce pan add caramels and heavy cream , cook on low heat until melted and smooth stirring frequently. Remove from heat and add the rum and stir. Place aside to cool slightly. In a bowl sift together the flour, salt, baking powder and cinnamon. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar, until fluffy about 1 minute. With the mixer on low, add the eggs and vanilla. Slowly add the flour mixture and combine. Combine the bananas into the batter. Pour half the batter into the loaf pan. Pour 2 tablespoons of the caramel sauce into the batter and swirl with the tip of a knife. Pour the remaining batter on top and add 2 more tablespoons of the caramel sauce. Swirl again with the knife tip. Bake in the oven for approximately 1 hour, until cake tester comes out clean. Cool in the pan for ten minutes then remove and place on a wire rack removing the parchment paper. Cool for at least an hour. Serve as is or with the remaining caramel sauce and vanilla ice cream.

Citrus Pistachio Pound Cake

This buttery pound cake is filled with the taste of fresh citrus for tang and green pistaschios for crunchy texture. This cake looks and taste like the sunhsine in Spring.  Enjoy this dessert and say good bye to winter!! No looking back.From by the bay wishing you tangy citrus food memories!
Maryann

 

Citrus Pistachio Pound Cake
Recipe published in Bon Appetit 2012 from The Tasting Room in Houston Texas
 
Ingredients
Nonstick vegetable oil spray
2 cups all-purpose flour plus more
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 teaspoons finely grated orange zest
1 teaspoon finely grated lime zest
1 cup shelled, unsalted pistachios, coarsely chopped, divided
Directions
Arrange a rack in middle of oven; preheat to 325°. Coat a 9x5x3″ loaf pan with nonstick spray. Dust pan with flour; tap out excess.Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2–3 minutes. Add sugar; beat until well incorporated, 1–2 minutes. Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curdled), 2–3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Fold in 3/4 cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining 1/4 cup pistachios over.Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.