A beautiful combination for spring — matcha, rose, and black tea. Buttermilk keeps the crumb soft, tender, and moist, while rosewater adds a delicate floral note that complements the earthiness of the matcha. A black tea glaze made from powdered sugar and milky Earl Grey ties it all together for the perfect tea-time treat
Ingredients You’ll Need For This Pound Cake
Butter. Unsalted, softened, for richness and a tender crumb.
Flour. Hayden all-purpose Sonora flour, for a soft, delicate crumb.
Baking powder. For gentle lift.
Salt. To balance sweetness and enhance flavor.
Rosewater. Lightly floral, adding a delicate aromatic note.
Sugar. Granulated, for sweetness and moisture.
Eggs and egg yolk. At room temperature, for richness and structure.
Buttermilk. Adds tang and keeps the crumb soft and tender.
Matcha. Sifted, for earthy depth and color.
Bakers Notes
• If you don’t love the flavor of rose, replace it with 2-3 tsp of vanilla extract.
• For the black tea, I used an earl grey. Art of Tea Earl Grey Crème and Bellocq’s The Earl Grey are two of my favorites. And for matcha, I love Kettl and Ippodo.
Matcha Rose Pound Cake with Black Tea Glaze
Ingredients
3/4 cup (170g) unsalted butter
1 1/2 cup (190g) all purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 tbsp rosewater
1 1/4 cup (250g) sugar
3 large eggs plus 1 egg yolk, at room temperature
1/3 cup + 1 tbsp (100 ml) buttermilk
2-3 tsp matcha, sifted
Black Tea Glaze
1/3 cup (80ml) milk
1 tablespoon loose black tea or 2-3 tea bags
1 cup (120g) powdered sugar
1 tablespoon unsalted butter, softened
pinch of salt
Instructions
- Preheat the oven to 350°F Grease and line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang over the side.
- Sift together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Pause, mixing to scrape down the bottom and sides of the bowl. Add the eggs, one at a time, beating well to incorporate each addition, then beat in the rosewater. Beat in half the dry ingredients, followed by the buttermilk, then the rest of the dry ingredients until well combined.
- Divide the batter in half. To one half, sift in the matcha powder. Using a rubber spatula gently work the dough so the matcha is evenly combined and the batter is green.
- Using an ice cream scoop or a spoon, alternate scoops of the rose and matcha batters into the prepared pan. Drag a knife or skewer through the batter to create a marbled effect. Smooth out the top and tap the pan of the counter a few times to release any air bubbles. Set the pan on a baking sheet.
- Bake until a tester comes out clean, 50-60 minutes. Let cool in the pan for 15 minutes before turning out and onto a wire rack to cool completely.
Make the glaze
- Add the milk to a small pot. Gently bring to a simmer then remove from the heat and add the black tea. Allow to steep for 15-20 minutes. Strain.
- Sift the powdered sugar into a bowl. Create a well in the middle and add the butter. Mix in 2 tablespoons of the infused milk. Mix until smooth- adding more milk or powdered sugar for the desired consistency. Pour over the cooled loaf and allow to set.
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