Matcha White Chocolate Pound Cake with Tangerine Glaze

Matcha, ground up green tea leaves, have incredible health benefits and flavor. This cake combines earthy green tea flavor with rich white chocolate and bright citrus. We love it as a special treat to serve for a spring brunch or a unique dinner party dessert. This recipe was inspired by a recipe in Edible Maine's Spring 2018 Issue, a fantastic new food magazine focusing on local food communities.



  • 8 ounces (2 sticks) butter, at room temperature
  • 1/2 tsp. salt
  • 1 cup granulated sugar
  • 1 1/2 tsp. baking powder
  • 4 large eggs, at room temperature
  • 2 cups sifted flour
  • 1/4 cup SKORDO Matcha Green Tea Powder
  • 1/2 cup milk, warmed to room temperature
  • 8 ounces white chocolate, melted and cooled slightly
  • 1 Tbsp. grated tangerine zest (or any kind of orange)
  • 1 3/4 cups sifted confectioners' sugar
  • 1/4 cup tangerine juice (roughly the juice of one tangerine, or other orange)



  1. Heat your oven to 350 degrees F. Grease a 9 inch loaf pan with butter.
  2. In the bowl of a stand mixer, or with a hand-held electric beater, cream together the butter, salt, and granulated sugar until very smooth. Add the baking powder. Then add the eggs, one at a time, mixing well after each addition.
  3. In a small bowl, whisk together the flour and the matcha powder.
  4. Add the flour/matcha mixture and the milk in three additions, beginning and ending with the flour, and mixing well between each addition.
  5. Beat the melted white chocolate. The batter should be satiny smooth and bright green. Stir in the tangerine zest with a rubber spatula.
  6. Scrape the cake batter into the pan, spreading evenly with a rubber spatula.
  7. Bake the cake for 75-90 minutes. When a knife stuck in the center of the cake comes out with just a few crumbs sticking to it, it's done.
  8. Remove the cake from the oven. Cool for 10 minutes, then invert and release the cake onto a plate.
  9. When the cake is completely cool, mix the glaze: Place the confectioner's sugar in a medium sized bowl and add the tangerine juice. Whisk until the glaze is completely smooth. Spoon the glaze over the cake and let the glaze set before serving.

Source: Edible Maine

Cari Karonis

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