atypical marbled pound cake

Matcha Pound Cake

recipe adapted from The Kitchn
makes 1 small 7" Bundt cake

INGREDIENTS
1 + 1/4 cups flour
1/4 cup cornstarch

1/2 tsp baking soda

1/4 tsp salt

1 stick (1/2 cup or 112g) unsalted butter, room temperature
3/4 cup sugar
3 eggs
2 tsp vanilla extract
1 cup (8 oz) sour cream
2 tbsp matcha powder

METHOD:
1. Preheat your oven to 325F (160C or 150C Fan). Grease a small 7" Bundt or tube pan. Set aside.

2. In a small bowl, whisk together flour, baking soda and salt. Set aside.

3. In the bowl of your stand mixer, cream butter and sugar on high speed until soft and fluffy, about 2 minutes. Scrape down the sides with a spatula. Add eggs one at a time, beating well in between and scraping down as needed. Add vanilla and mix well.

4. Add half the flour mixture and mix on low. Add sour cream and continue to mix on low. Remove bowl from mixer and fold in remaining flour.

5. Divide half the batter into the small bowl that was holding the flour. Set aside. Add in matcha powder to the mixer bowl batter and gently mix until just combined.

6. Add half the yellow batter first to the pan. Then add both batters in alternating scoops and swirl with a knife or skewer. Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean.

7. Cool cake in pan for 30 minutes before transfering to a wire rack to cool completely for another 30 minutes. Serve at room temperature.

VARIATIONS:

• Chocolate Marble - substitute the matcha powder with 2 tbsp of cocoa powder.
• Earl Grey Lemon - instead of matcha powder, add 1 tbsp ground Earl Grey tea leaves, grated rind of 1 lemon and the juice of it to the whole batter.