The poundcake base is from Southern Living, halved.
Matcha powder is green tea, with all fibrous material removed.
3/4 cup butter, softened
4 ounces cream cheese, softened
1 TSP vanilla
1 1/2 cups sugar
3 eggs
1 1/2 cups flour
1/8 tsp salt
1 TBSP matcha green tea powder
1/2 cup white chocolate chips
White Chocolate Icing:
1 ounce white chocolate chips
~ 1 TBSP cream or milk
1/2 cup icing sugar
Beat the butter & cream cheese together until completely smooth. Add the vanilla & sugar, beating until smooth. Add the eggs, one at a time, until well combined. Add the flour & salt, mixing just until incorporated.
Remove approx. 1/3 of the batter & place in a small bowl. To the remaining batter, add the matcha powder, mixing until combined; add the chocolate chips.
In a greased or parchment-lined loaf pan, alternatively drop large spoonfuls of the white & green batter. Run a knife through the batters to create a swirled effect. Smooth the top. Bake at 325F for approximately 60 minutes, or until a tester comes out clean.
Over low heat, melt together the white chocolate & cream, stirring to combine. Add the icing sugar. Add more liquid, if necessary, to thin. Spread over the cooled loaf, allowing it to drip down the sides.
Matcha powder is green tea, with all fibrous material removed.
3/4 cup butter, softened
4 ounces cream cheese, softened
1 TSP vanilla
1 1/2 cups sugar
3 eggs
1 1/2 cups flour
1/8 tsp salt
1 TBSP matcha green tea powder
1/2 cup white chocolate chips
White Chocolate Icing:
1 ounce white chocolate chips
~ 1 TBSP cream or milk
1/2 cup icing sugar
Beat the butter & cream cheese together until completely smooth. Add the vanilla & sugar, beating until smooth. Add the eggs, one at a time, until well combined. Add the flour & salt, mixing just until incorporated.
Remove approx. 1/3 of the batter & place in a small bowl. To the remaining batter, add the matcha powder, mixing until combined; add the chocolate chips.
In a greased or parchment-lined loaf pan, alternatively drop large spoonfuls of the white & green batter. Run a knife through the batters to create a swirled effect. Smooth the top. Bake at 325F for approximately 60 minutes, or until a tester comes out clean.
Over low heat, melt together the white chocolate & cream, stirring to combine. Add the icing sugar. Add more liquid, if necessary, to thin. Spread over the cooled loaf, allowing it to drip down the sides.