The bright earthiness of matcha and the richness of a traditional pound cake make this cake ideal for anything from special occasions to park picnics.
- 12 tbsp (or 1.5 sticks) unsalted butter (room temperature)
- ¾ cup + 2 tsp sugar
- 4 large eggs (room temperature)
- ¼ cup milk (room temperature)
- 3 tbsp matcha powder
- 1 ⅔ cup cake flour
- 1 tsp baking powder
- ¼ tsp kosher salt
- Place a rack in the center of the oven and preheat to 350 F. Grease a 8.5x4.5x2.75 loaf pan with butter and line with parchment paper.
- Place butter in a large bowl and mix vigorously (or on medium speed) until light and fluffy. Add sugar and cream together until sugar is completely dissolved, about 5 minutes.
- Whisk eggs in a small bowl. Slowly add eggs (1 tbsp at a time) into the sugar/butter mixture, mixing well before adding more.
- Mix dry ingredients (flour, baking powder, salt) together. Sift ⅓ of the dry mixture into the wet batter and mix with spatula or mixer on low speed. Continue (in increments of thirds) until all dry ingredients are incorporated and batter is smooth.
- Heat milk in microwave or saucepan until warm. Gradually add to matcha in a bowl and whisk until well combined.
- Take 1/3 of the batter and add to the bowl with matcha. Fold in until batter is just smooth and homogenous.
- Scoop 6-8 dollops of matcha batter on top of original batter and fold starting from the bottom of the bowl 3 times only. This will achieve the swirled appearance.
- Pour batter into the pan without mixing it further. Tap the pan on the countertop to release any trapped air. Smooth the surface of the batter using an offset spatula.
- Lower oven temp to 340F and cook the loaf for 50-60 minutes.
- When a wooden skewer comes out clean, remove from oven and allow to rest in the pan on a wire rack for 15 minutes. Then, take the cake out of the pan and let cool completely before cutting.
Left: mise en place; Right: step 9
Photography and Food Styling by Gabby Phi