Jasmine Lemon Pound Cake
I recently experimented with Jasmine Green Tea powder from Paragon Tea Room and decided to incorporate it into a dessert recipe. The result was a delightful Jasmine Lemon Pound Cake. I was pleasantly surprised by how the tea imparted a distinct and aromatic flavor to the cake. To balance the floral notes of the jasmine, I added some lemon zest, which enhanced the overall taste beautifully. This cake is incredibly easy to make, requiring just one bowl and four simple ingredients to start. Its versatility allows you to adapt the recipe to various flavors, making it a perfect addition to any afternoon tea party.
What is Pound Cake?
Pound cake originated in Northern Europe in the early 18th century. Traditionally, it was made with a pound each of four basic ingredients: butter, flour, sugar, and eggs. This simple ratio gave the cake its name and has remained a hallmark of pound cake recipes ever since. Although it is denser than many other cakes, pound cake is celebrated for its moist, tender, and rich texture. While modern versions of the recipe often use smaller quantities, the foundational 1:1:1:1 ratio is still maintained, making it a timeless and beloved treat for any occasion.
Where Can I Get Jasmine Green Tea Powder?
Jasmine Green Tea powder can now be purchased at Paragon Tea Room. This classic Taiwanese green tea is infused with jasmine petals and then stone-milled into a fine, pure tea powder. It dissolves easily in water, allowing you to make a creamy Jasmine green tea latte with a refreshing floral flavor. Beyond beverages, this tea powder is also excellent for baking, offering a unique twist to traditional recipes.
Jasmine Lemon Pound Cake
Equipment
- Oven
Ingredients
- 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
- 3 slices lemon for decoration
Instructions
- Prepare unsalted butter and eggs by letting them sit at room temperature overnight (especially important in winter).
- Preheat the oven to 356°F (180°C). Lightly grease th loaf pan with butter, then dust it with flour, shaking off any excess. Alternatively, you can line the pan with parchment paper.
- In a medium bowl, combine unsalted butter and sugar. Whisk until the mixture becomes light and pale, about 4-5 minutes.
- Add the eggs one at a time, whisking each until fully incorporated before adding the next. Make sure the eggs are at room temperature to prevent curdling.
- Measure out 1½ tablespoons of jasmine tea powder, then weigh it along with all-purpose flour until the total weight reaches 110g. Sift the flour, jasmine tea powder, and baking powder together.
- Gently fold the sifted dry ingredients and lemon zest into the butter and sugar mixture using a spatula until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Carefully add the lemon slices on top.
- Bake for 30 minutes, or until a skin forms on top. The center should still be slightly runny. Carefully make a 1-inch deep cut down the middle of the cake with a knife.
- Return the cake to the oven and continue baking for an additional 15-17 minutes, or until the surface turns golden brown.
- Allow the cake to cool in the pan for 5-10 minutes before transferring it to a cooling rack. The cake is now ready to serve.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.ca and affiliated websites.
