Go Back

Matcha Beer Pound Cake with Strawberries, Mint Whipped Cream

Print Recipe

Ingredients
  

For the cake:

  • ½ cup (114g) unsalted butter, room temperature
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1/3 cup (78g) beer (pilsner, pale ale, wheat beer)
  • 1 ½ cups (240g) all-purpose flour
  • 2 tablespoons (30g) matcha (green tea) powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Topping:

  • 1 ½ cups (334g) heavy cream
  • ½ cup (60g) powdered sugar
  • 1 fresh mint leaf minced (about ¼ teaspoon)
  • 1 cup chopped strawberries

Instructions
 

  • Preheat oven to 325°F.
  • Add the butter and sugar to the bowl of a stand mixer. Beat on high until well creamed. Add the eggs, vanilla and almond extract one at a time, mixing well between additions.
  • Stop the mixer occasionally to scrape the bottom of the bowl to insure all ingredients are well mixed.
  • Stir in the beer.
  • Stop the mixer and sprinkle with flour, matcha, baking powder, and salt. Stir with a wooden spoon or spatula until just combined, don’t over mix.
  • Pour into an 8.5 x 4.5 loaf pan that has been greased and floured.
  • Bake until the top has puffed and cake is cooked through 50-65 minutes.
  • Allow to cool before slicing.
  • Add the heavy cream, mint, and powdered sugar to the bowl of a stand mixer beat until soft peaks form.
  • Top the cake slices with whipped cream and strawberries.