let them eat tea bread

matcha bread.JPG
Hope everyone had a good weekend. It has been super cold and windy here in Portland. This morning I went for a run, and my face kind of froze. When I got home Peter said, “Wow, you look like you’re 80! All the wrinkles on your face froze!” Anyway, let’s turn to baking, shall we? I saw this recipe for Matcha and Lemon Cake in Metropolitan Home, of all magazines. It seemed pretty tasty and not so difficult, so I thought I’d give it a shot. I would definitely make this again, but I need to make sure I throw away the cheap Chefmate bread pan I used, because it burns everything! The Chefmate loaf was charred, while the second loaf was, well, vigorously browned. Needless to say, watch those baking times!
Read on for the recipe …

Matcha and Lemon Cake – Metropolitan Home Dec/Jan 06/07
3 cups all-purpose flour
2 tsp baking powder
1 tsp fine sea salt
2 tbsp plus 1 tsp matcha
1 cup (2 stitcks) unsalted butter, at room temp
2 cups sugar
4 large eggs
zest of 1 lemon, minced (I used Penzey’s lemon peel)
1 cup milk
1. Preheat oven to 400F. Line two bread loaf pans with parchment paper, then butter the paper.
2. Sift the dry ingredients (except the sugar) onto a piece of waxed paper.
3. Cream the butter with an electric mixer until pale yellow and light. Add the sugar and beat until the mixture is fluffy. Add the eggs, one at a time, beating thoroughly after each addition. Add the lemon zest and mix well (since I used the Penzey’s lemon peel, I did not add the zest at this point. I put the peel in the cup of milk to reconstitute)
4. Add the dry ingredients in thirds, alternating with the milk. Start and end with the dry ingredients. Mix until the dry ingredients are just incorporated. Be careful of overmixing!
5. Divide the batter evenly into the two prepared pans. Smooth the tops and bang the pans sharply on the counter to eliminate air pockets. Bake about 45 minutes (I only baked mine for 35. I would check them after 30 minutes) or until the cakes are golden and spring back when you gently poke them. Remove from oven and let cool on a wire rack. Turn out after they are cool.

This entry was posted in baking. Bookmark the permalink.

7 Responses to let them eat tea bread

  1. amy says:

    That Peter, always has just the right line doesn’t he? 😉

  2. spla\girl says:

    My thermometer says it’s -15 this morning. How’s that for cold? Outdoor exercise, not. The worst part is finding a way to break that news to the dog.
    That bread looks and sounds tasty.
    It’s not the pan, it’s your oven. Too hot! Although I would also argue that 400 is way too hot to begin with.
    (Weren’t you shopping for a new range?)
    Do you have an oven thermometer?

  3. burd says:

    you know i tell my husband all the things peter says just so he knows what NOT to ever say to me. 😛

  4. gleek says:

    mmmmm, that bread sounds yummy! and i’m sure i could make that vegan too for the hubby 🙂 thanks!

  5. megan says:

    you could make a fortune with a bathroom book full of peterisms!

  6. Stephanie says:

    brr! I’ve been trying to figure out if I dare brave the elements on a run when I go visit the great white north – I suspect I’m too much of a wimp to do so and I may go search out an indoor track. mmm matcha bread – that looks fantastic!

  7. azazello. says:

    Great site!

Comments are closed.