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Ingredients
Matcha Bundt Cake
- 3 cups flour
- 1 tsp baking powder
- 1 1/4 tsp salt
- 1 1/2 cups butter, room temperature
- 1 3/4 cups sugar
- 6 eggs, room temperature
- 1 cup buttermilk
- 2 tbsp matcha powder
Matcha Glaze
- 3 cups powdered sugar
- 1/4 cup milk
- 2 tsp vanilla extract
- 1 1/2 tbsp matcha powder
Ingredients
Matcha Bundt Cake
Matcha Glaze
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Instructions
Matcha Bundt Cake
- Preheat oven to 350 degrees F. Grease and flour a 10 cup bundt pan.
- In a medium bowl, mix together flour, baking powder and salt. This is the dry mixture.
- In a stand mixer bowl, beat butter for about 1 minutes. Add sugar and mix again for about 3 minutes. Scrape the sides.
- Add eggs one at a time and mix well after each addition. Add vanilla extract and mix again.
- Add the dry mixture alternatively with the milk, starting with the flour and ending with flour. This is the 3 by 2 process. 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour.
- Add the matcha powder and mix until it's evenly blended. Pour into the bundt cake pan. Bake for 50-55 minutes. Check 5 minutes before with a toothpick inserted into the center. If it's clean it's done, but if not bake for a few more minutes.
- Cool on top of a wire rack. Wait for 10 minutes before flipping the bundt cake unto another wire rack. Let completely cool before putting on the glaze.
Matcha Glaze
- In a stand mixer bowl, combine the powdered sugar, milk, vanilla extract and matcha powder. Mix until all combine. If it's too thick add more milk, if it's too thin add more powdered sugar.
- Pour glaze unto cooled bundt cake.
Recipe Notes
Adapted from : Whole Bite Blog
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