Matcha Pound Cake Moist Easy (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
220g all-purpose flour
02 -
1.5 tablespoons culinary grade matcha powder
03 -
1 teaspoon baking powder
04 -
0.5 teaspoon salt
→ Wet Ingredients
05 -
226g unsalted butter, softened to room temperature
06 -
200g granulated sugar
07 -
100g light brown sugar
08 -
4 large eggs, at room temperature
09 -
1 teaspoon vanilla extract
10 -
120ml whole milk, at room temperature
→ Garnish (optional)
11 -
Powdered sugar, for dusting
12 -
Whipped cream or vanilla ice cream, for serving
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23x13cm loaf pan and line with parchment paper for easy unmoulding.
02 -
In a medium bowl, sift together the flour, matcha powder, baking powder, and salt. Whisk until evenly mixed and no lumps remain.
03 -
In a large mixing bowl, beat the softened butter with granulated and brown sugars until pale and fluffy, around 3–4 minutes. Scrape down bowl as needed.
04 -
Add eggs one at a time, beating well after each addition. Add vanilla extract and mix until smooth and well combined.
05 -
Gradually add the dry ingredients in three parts, alternating with the milk. Start and finish with the dry mixture. Mix on low speed or gently fold to avoid overmixing.
06 -
Transfer batter to the prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center emerges clean. If browning rapidly, tent the loaf with foil during the last 10–15 minutes.
07 -
Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve plain or dusted with powdered sugar.
# Notes:
01 -
For best flavor and color, use high quality culinary or ceremonial grade matcha powder.