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Matcha pound cake

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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10
Course: Breakfast, Dessert
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 2 C (9.17 oz) (260 gr) all purpouse flour
  • 1 tsp (0.18 oz) (5 gr) baking powder
  • 1/2 tsp (0.088 oz) (2.5 gr) baking soda
  • 1/2 tsp (0.088 oz) (2.5 gr) salt
  • 2 tbsp matcha powder
  • 1 C (7.94 oz) (225 gr) unsalted butter, at room temperature
  • 1 C (7 oz) (200 gr) white sugar
  • 2 tsp (0.34 fl oz) (10 ml) vanilla extract
  • 4 eggs

Method
 

  1. Preheat the oven to 356º F (180° C). Line a pound cake pan, a rectangular pan with high walls of about 9.80 x 4.30 inches (25cm x 11cm) with parchment paper.
  2. In a medium bowl, sift the flour with the baking powder, baking soda, salt and matcha powder and stir.
  3. Place the butter with the sugar in a large bowl and beat with a hand whisk or electric mixer for 2-3 minutes until the mixture lightens and fluffs slightly.
  4. Add the vanilla extract and then the eggs one at a time, beating after each addition to mix it all well. Beat for 1 more minute until smooth and homogeneous.
  5. Add the flour mixture in three additions, beating after each addition. Beat just until the ingredients are integrated and there are no flour lumps.
  6. Pour the mixture into the baking pan and bake at 356º F (180° C) for approximately 1 hour and 5 minutes until a wooden toothpick comes out clean when inserted.
  7. Once ready, remove the pound cake from the oven, let it rest for about 10 minutes inside the pan and then carefully turn it out to enjoy!

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