Japanese Matcha Pound Cake
This creamy and nutritious Japanese Matcha Pound Cake combines delightful flavors and a tender texture, making it a perfect treat for any occasion.
Ingredients
Main Ingredients
- 2 cups All-purpose flour Offers structure and texture.
- 1 cup Unsalted butter Brings richness and depth of flavor.
- 1 cup Granulated sugar Sweetens the cake while creating a light texture.
- 4 large Eggs Provide moisture and help in leavening.
- 1 tbsp Baking powder Helps the cake rise for a fluffy finish.
- 1 tsp Salt Enhances the flavors and balances sweetness.
- 2 tbsp Matcha green tea powder Adds vibrant color and unique flavor.
- 1 tsp Vanilla extract Infuses warmth and depth to the overall taste.
- 1/2 cup Milk Maintains moisture and contributes to a tender crumb.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a loaf pan, ensuring every corner is covered to prevent sticking.
- In a mixing bowl, combine the softened butter and granulated sugar until creamy and fluffy—a process that should take about 3-5 minutes.
- Add in the eggs one at a time, mixing well after each addition.
- Mix in vanilla extract, ensuring it's distributed evenly throughout the batter.
Cooking and Assembly
- Sift together all-purpose flour, baking powder, salt, and matcha powder in a separate bowl.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk. Aim for a smooth batter without lumps.
- Once fully mixed, pour the batter into the prepared loaf pan, smoothing the top for an even bake.
- Bake in the preheated oven for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Serving
- Once baked, allow the pound cake to cool in the pan for about 10 minutes.
- Carefully remove it from the pan and transfer it to a wire rack to cool completely.
- Slice and serve as is, or with your favorite toppings for extra indulgence.
Notes
Store leftover pound cake in an airtight container to maintain its moisture for up to 5 days. You can freeze the cake for up to 3 months. Reheat slices in a preheated oven at 350°F (175°C) for about 10 minutes.