Fluffy Matcha Pound Cake

A soft, moist matcha pound cake with a delicate crumb. Best enjoyed the next day when the flavors have melded and the texture becomes even more tender.

Ingredients

• 105g / 3.5 ozButter(at room temperature)
• 95g / 3.5 ozGranulated sugar
• 2Eggs(at room temperature)
• 100g / 3.5 ozFlour
• 5g / 1 teaspoonMatcha powder
• 2g / ½ teaspoonBaking powder

Instructions

1. 1

   Bring butter and eggs to room temperature. Preheat oven to 170°C (340°F). Line an 18cm loaf pan with parchment paper.

2. 2

   Beat the butter with a hand mixer, adding sugar gradually. Mix until pale and fluffy, incorporating air into the mixture.

3. 3

   Beat the eggs and add to the butter mixture a little at a time, mixing well after each addition. Adding cold eggs or too much at once may cause separation.

4. 4

   Sift together the flour, matcha powder, and baking powder. Add to the batter and fold gently using a cutting motion.

5. 5

   Continue folding until no flour streaks remain and the batter has a slight sheen.

6. 6

   Pour into the prepared pan and smooth the surface. Bake at 170°C (340°F) for 40-50 minutes.

7. 7

   After the first 10 minutes, remove briefly and score a line down the center with a knife. This helps the cake rise evenly with a beautiful crack.

8. 8

   After 30 minutes, check for browning. Cover with foil if the top is getting too dark.

9. 9

   Remove from pan and cool on its side. While still slightly warm, wrap in plastic wrap. For best results, rest overnight before slicing.

Tips

• ✓Room temperature ingredients are essential to prevent the batter from separating.
• ✓Wrapping while warm helps retain moisture for a tender crumb.
• ✓The cake tastes even better the next day after the flavors have developed.
• ✓Store wrapped at room temperature for up to 4 days.

Ready to Try?

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