Syrup:
  • 2 green tea bags
  • 1 lemon
  • 1/2 cup (125 mL) granulated sugar (plus extra for dredging)
  • 2 Tbsp (30 mL) white wine (Pinot Grigio) OR white grape juice OR apple juice OR lemon juice
Cake:
  • 1 cup (250 mL) unsalted butter, softened (approx.)
  • 1 1/2 cup (250 mL) granulated sugar
  • 5 eggs
  • 2 tbsp (30 mL) milk
  • 1 tbsp (15 mL) vanilla extract
  • 1/2 tsp (2 mL) salt
  • 2 cups (500 mL) sifted cake and pastry flour
  • 6 mint leaves (optional for garnish)
  • 1/2 cup (125 mL) whipping cream, whipped

PREPARATION

Syrup: 
  1.  Pour 1/2 cup (125 mL) boiling water over the tea bags. Steep for 10 minutes; remove teabags and reserve tea concentrate.
  2.  Use a vegetable peeler to remove long strips of zest from the lemon. Scrape off and discard any pith on each piece of peel. Slice into thin strips. Place in a small saucepan; cover with water and bring to a boil. Drain and reserve lemon zest.
  3.  Combine the sugar with 1 cup (250 mL) water in a saucepan; set over medium heat and whisk until sugar has dissolved. Add the reserved blanched lemon zest and bring to a boil over medium-high heat. Cook zest for 10 minutes.
  4.  Use a slotted spoon to transfer zest to a plate; cool completely. Place some sugar in a colander and add the lemon zest. Shake until the lemon peel is dredged in sugar. Reserve sugar for other uses.
  5. Add the green tea concentrate to the sugar syrup mixture in the saucepan; continue to boil for 10 minutes or until thickened to a syrup (final syrup will measure about 1/3 cup/75 mL). Stir in the wine or other liquid to taste. Reserve.

Cake:
  1. Preheat the oven to 325°C (160°F). Butter and line a 9 x 5 inch (2 L) loaf pan with parchment paper; set aside.
  2. Use an electric mixer set on high speed to beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the milk, vanilla and salt. Use a spatula to stir in the flour just until combined (Do not over mix). Scrape the batter into the prepared pan.
  3. Bake for 75 minutes or until a cake tester comes out clean when inserted into the centre of the cake. Brush 2 tbsp (30 mL) of the green tea syrup over the warm pound cake.
  4. Cool the cake in the pan for 15 minutes. Turn the cake out and set upright on a rack to cool completely.
  5. Drizzle slices of pound cake with syrup and garnish with whipped cream, candied lemon zest and a mint leaf. Makes 6 servings (with extra cake for later).