Jasmine Lemon Pound Cake
Equipment
- Oven
Ingredients
Makes: 19.5 x 9.4cm rectangle, 5.2cm height
- 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.
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