Matcha Yoghurt Pound Cake with Almonds

Matcha pound cake

I have had such fun two months as a noosa yoghurt Brand Ambassador. I loved sharing my favorite flavors and some new limited flavors with all of you on my blog and in my social media posts. For my last noosa yogurt post I wanted to use Japanese Matcha with noosa yoghurt in a dessert that would be perfect during the holidays or a fun weekend baking project. I think I came up with a perfect dessert that combines both beautifully.

Matcha is finely ground powdered green tea. The green tea plants for matcha are shade-grown for three weeks before harvest and the stems and veins are removed during the process. It is available in most grocery stores and online.

I love Matcha and I love almonds so I thought how perfect would it be to combine these two flavors into a yummy pound cake! Of course the addition of noosa yoghurt just takes it to the next level. A simple pound cake is transformed into a super moist cake that has a beautiful deep green color with the lovely aroma and taste of yoghurt and matcha powder. The almonds on top and the lemon syrup just compliment the whole sweet package. I wanted to make sure you could taste the matcha. I have tasted so many Matcha desserts that don’t have any Matcha flavor at all. This pound cake is absolutely scrumptious and will be a delightful addition to any holiday table.

Matcha pound cake

Ingredients:

1 1/2 cups of all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup vanilla noosa yoghurt (honey flavor would be great too)
1 1/3 cup sugar, divided
3 extra large eggs
2 teaspoons grated lemon zest (2 lemons)
2 Tablespoons Matcha green tea powder
1/2 cup vegetable oil
1/2 cup sliced almonds
1/3 cup freshly squeezed lemon juice

Method:

Preheat oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together flour, baking powder, and sea salt into 1 bowl. In another bowl whisk together yogurt, 1 cup sugar, eggs, lemon zest and Matcha until everything is combined. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula gently fold the vegetable oil into the batter making sure it’s completely incorporated. Pour the batter into the prepared pan and top with the sliced almonds, completely covering the top of the cake. Bake for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully remove the cake from the pan and place on a baking rack over a sheet pan or parchment paper. While the cake is still warm, pour the lemon and sugar mixture over the cake and allow it to soak in. Cool.

This post was sponsored by noosa yoghurt. Photos and writing by me.

Matcha Yoghurt Pound Cake with Almonds
 
I love Matcha and I love almonds so I thought how perfect would it be to combine these two flavors into a yummy pound cake! Of course the addition of noosa yoghurt just takes it to the next level. A simple pound cake is transformed into a super moist cake that has a beautiful deep green color with the lovely aroma and taste of yoghurt and matcha powder. The almonds on top and the lemon syrup just compliment the whole sweet package. I wanted to make sure you could taste the matcha. I have tasted so many Matcha desserts that don't have any Matcha flavor at all. This pound cake is absolutely scrumptious and will be a delightful addition to any holiday table.
Ingredients
  • 1½ cups of all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 cup vanilla noosa yoghurt (honey flavor would be great too)
  • 1⅓ cup sugar, divided
  • 3 extra large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 2 Tablespoons Matcha green tea powder
  • ½ cup vegetable oil
  • ½ cup sliced almonds
  • ⅓ cup freshly squeezed lemon juice
Instructions
  1. Preheat oven to 350 degrees F. Grease an 8½ by 4¼ by 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  2. Sift together flour, baking powder, and sea salt into 1 bowl. In another bowl whisk together yogurt, 1 cup sugar, eggs, lemon zest and Matcha until everything is combined. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula gently fold the vegetable oil into the batter making sure it's completely incorporated. Pour the batter into the prepared pan and top with the sliced almonds, completely covering the top of the cake. Bake for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  3. Meanwhile, cook the ⅓ cup lemon juice and remaining ⅓ cup sugar in a small pan until the sugar dissolves. Set aside.
  4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully remove the cake from the pan and place on a baking rack over a sheet pan or parchment paper. While the cake is still warm, pour the lemon and sugar mixture over the cake and allow it to soak in. Cool.

 

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