Description
A delicate and moist Japanese matcha pound cake with a subtle sweetness and earthy flavor, perfect for tea time or a light dessert.
Ingredients
Units
Scale
- 1 cup (120g) all-purpose flour
- 1 tbsp matcha green tea powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, room temperature
- 2/3 cup (135g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (60ml) whole milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a bowl, sift together the flour, matcha powder, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
Notes
- Use high-quality matcha powder for the best flavor and color.
- Do not overmix the batter to maintain a tender texture.
- Serve with a dusting of powdered sugar or a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
