Spring is in full swing here on the east coast! A lot of the trees are starting to show their lovely green leaves once again and it makes me so happy. Though, I was shocked to see a swirling snow storm going on outside my bedroom window this morning when I got up. What’s up with that?? Wasn’t it just 80 degrees the day before?! I still love you Spring, just as long as you don’t dump a pile of snow on us when we were just getting used to the warmth.
Since everything is green around here, this calls for green quick bread. My mom refuses to eat this delicious cake because she thinks of grass(she’s totally missing out!). I rather like green foods though, as long as it’s not green ketchup then yeah.. just no. But, believe me, it’s sooo good! It’s the perfect combination of tea and lime flavors, with a hint of nuttiness. Now, how can you possibly turn down lime glaze on anything? It’s the one of my favorite glazes.
It isn’t super sweet, which is why I like the glaze really, really thick cause it seeps into the little cracks and crevasses and makes every bite even more delicious.
I won’t even go into detail how much a searched for matcha tea powder in our little town. Does anyone not like special teas or something around here?! I ended up just ordering it online.
Also, you’re probably wondering why there is whole milk and almond milk in this recipe. I found by just using almond milk, the texture was just not right; add a bit of whole milk and it turned out much better, texture and look wise.
- 1/4 cup unsalted butter, room temperature
- 1 cup sugar
- 1 tablespoon lime zest (fresh)
- 2 eggs, room temperature
- 1/4 cup Greek yogurt (0% fat)
- 1/2 cup unsweetened almond milk
- 1/4 cup whole milk
- 1 1/2 cups all-purpose flour
- 1/4 cup blanched almond flour
- 2 tablespoons matcha green tea powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 2/3 cups powdered sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- Preheat oven to 350°F. Prepare a 9 1/2 inch x 4 1/4 inch loaf pan by lightly greasing then lining the bottom with a fitting piece of parchment paper. Sprinkle with a little bit of flour.
- In a bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, salt, matcha powder, and whisk till combined, set aside. In another small bowl, stir the almond milk and whole milk together and set aside.
- With an electric mixer with beaters attached, add the sugar, butter, and lime zest; beat till light and fluffy on medium-high speed, about 2 minutes. Add eggs one at a time, beating 20 seconds each time and scraping down the sides of the bowl after each addition. Add the milk and yogurt to the butter mixture, then add half of the flour beating on medium high till just combined. Scrap down the sides and bottom of the bowl and add the rest of the flour, beating till just combined.
- Pour batter into prepared loaf pan and even out with an off set spatula. Bake in preheated oven for 45-50 minutes. When the 45 minutes are up, check to see if it's done by inserting a tooth pick; if it comes out clean remove from oven, if it comes out with batter on it, bake for 2 more minutes or more till the tooth pick comes out clean and the top springs back up after being touched lightly. Once removed from the oven, loosen the sides from the pan with a sharp knife and flip carefully onto a cooling rack, being sure the cake top is facing up and not upside down on the wire. Cool completely (about 1 hour), then pour the glaze over the top. Enjoy!
- Sift the powdered sugar, then add the lime juice and zest. Whisk till all the sugar is combined. It should be thick, but not too thick where it won't pour easily.