1C (7.94 oz) (225 gr)unsalted butter, at room temperature
1C (7 oz) (200 gr)white sugar
2tsp (0.34 fl oz) (10 ml)vanilla extract
4eggs
Instructions
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.
In a medium bowl, sift the flour with the baking powder, baking soda, salt and matcha powder and stir.
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.
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.
Add the flour mixture in three additions, beating after each addition. Beat just until the ingredients are integrated and there are no flour lumps.
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.
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!