As a young child, I had been convinced that pound cake was gifted specifically to me from the dessert deity. The dense buttery cake was always the perfect pick-me-up during those humid groggy mornings in Singapore, when my mother would wake me up at 5:45am to go to primary school. Perhaps it was then that I first learned about the miracle that is butter, in an environment where the word butter conjured up other horrors such as KFC or McDonalds, and where containers of low fat margarine spread frequented the breakfast table.
My mother never baked, and that did wonderful things for my childhood. I spent countless days licking my fingers, sticky with pandan cake and pineapple buns while conspiring with my sister on how to procure more with our leftover lunch money. Had my mother known about the amount of butter and sugar that went into the treats she brought home from the Chinese bakeries two blocks down the street, she would have been completely horrified. It was many years later when I came home from college during winter break, ready to put my newfound baking skills to good use, that she first realized just what we had been eating all these years.
Oh, did I mention by the way that my mom is a health nut?
It's interesting that I never tried to bake a pound cake all these years. Well, it's really because I never bothered to invest in a loaf pan, since everything worked so well in all the other pans I owned and buying more felt like a storage nightmare. With a love for baking comes a certain amount of experimentation, and I wandered into new dessert territories. But I returned to the pound cake last night, just in time for breakfast today. And while the standard yellow pound cake still remains dear to my heart, I'd say this green tea version with chocolate chips is pretty darn tasty.
Mini Green Tea Pound Cake
1 loaf, or 6 4-inch cakes
What you need:
- 1 stick butter
- 1/2 cup powdered sugar (add more if you like a sweeter cake)
- 1/2 cup milk (I use skim)
- 2 egg
- 1 tbsp matcha powder
- 1 cup flour
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
How to do it:
- Preheat oven to 325 degrees
- Cream butter and sugar and then add milk, egg, and vanilla extract. Mix until smooth.
- Sift matcha, flour, and baking powder in a separate mixing bowl.
- Mix dry ingredients into the wet ingredients in 2 separate batches, making sure everything is well combined. Then, fold in (by hand!) the chocolate chips.
- Pour batter into a buttered loaf pan or divide in between 6 4-inch springform mini cake pans.
- Bake at 325 degrees. For a loaf of cake, bake for 45min-50min. For mini cakes, bake for 20-25min. The cake is done when an inserted toothpick comes out clean.