Key Lime Matcha Cake

As we celebrate 6 years of sweetness at Sarah's Slow Jam, we knew we needed a cake worthy of the occasion! Fresh and vibrant, this Key Lime Matcha Cake captures spring in Palm Beach. Tart key lime and delicate matcha swirl together for a cake that's as beautiful to slice as it is to eat!

Ingredients

• 2 cups all-purpose flour

• 1/2 tsp. baking powder

• 1/2 tsp. baking soda

• 1 tsp. kosher salt

• 1 cup sour cream

• 2-3 limes, zested and juiced (1 Tbsp. zest, 4 Tbsp. juice, split)

• 1/2 tsp. vanilla

• 2 cups granulated sugar

• 1 cup butter, softened

• 3 eggs

• 2 Tbsp Key Lime Marmalade

• 1 1/2 Tbsp. matcha (green tea powder), plus more for garnish

• 1 cup powdered sugar, sifted

Instructions

1) Preheat the oven to 350°F and grease and flour a Bundt pan.

2) In a medium bowl, stir together the flour, baking powder, baking soda, and kosher salt.

3) In a small bowl, combine the sour cream, 2 tablespoons of juice, and vanilla, stirring until smooth.

4) In a large bowl, combine the lime zest and granulated sugar. Beat on low with a mixer until the mixture is well blended, about 5 minutes. Add the butter and beat on medium-high until light and fluffy, for about 5 minutes. Scrape the sides of the bowl as needed. Add the eggs one at a time, beating on medium until fully blended.

5) Add the flour mixture and the sour cream mixture to the sugar mixture, beating just until combined.

6) Spoon two heaping cups of batter into a medium bowl and mix in the matcha.

7) Layer the two batters in the pan, starting with the white batter and then adding a layer of the matcha batter. End with a layer of the white batter.

8) Bake until a toothpick inserted in the center comes out clean, about 50 to 55 minutes.

9) Cool the cake in the pan on a wire rack for 10 minutes, then remove it from the pan and cool completely on the wire rack.

10) To make the glaze, whisk together the powdered sugar, 2 tablespoon of lime juice, and 1/4 tsp of matcha (if desired) in a small bowl. Add more lime juice, 1 teaspoon at a time, if necessary, to reach a drizzling consistency.

11) Transfer the cake to a serving plate (or place a sheet of parchment under the wire rack) and spoon the glaze over the cake