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Jasmine Tea Poundcake

Cook time: 50 - 55 minutes
Temp: 350 F



  1. Lightly oil pan, and line bottom with waxed paper.
  2. In large bowl, sift flour, powdered tea, ginger, baking soda, salt and baking powder. Stir in zest.
  3. In separate bowl, beat eggs thoroughly. Slowly add sugar, beating after each addition, until mixture is thick pale and creamy.
  4. At high speed, beat in oil, juice and vanilla.
  5. Fold in dry ingredients one third at a time just until well blended.
  6. Bake 50-55 minutes at 350.
  7. Allow to cool and peel off wax paper.

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