This fluffy and moist matcha pound cake is absolutely delightful! ♡ Let it rest overnight and it becomes even more delicious!
Ingredients
8 servings- Butter100g
- Eggs2
- All-purpose flour95g
- Uji matcha powder5g
- ★Granulated sugar90g
- ★Baking powderabout 2g
Directions
65 min- 1
Soften 100g of butter at room temperature, then gradually add 90g of granulated sugar while mixing with a hand mixer until the mixture becomes light and fluffy.
- 2
Beat 2 room-temperature eggs and add them to the butter mixture one at a time while stirring. Be careful not to add them all at once or use cold eggs, as this can cause the mixture to separate.
- 3
Sift together 95g of all-purpose flour, 5g of Uji matcha powder, and about 2g of baking powder, then fold them into the batter with a cutting motion until smooth. Preheat your oven to 170°C.
- 4
Gently fold the batter, mixing well until there are no flour streaks and the batter becomes smooth and glossy.
- 5
Pour the batter into a mold lined with parchment paper, smooth the surface, and bake at 170°C for 40–50 minutes.
- 6
After 10 minutes of baking, remove the cake and make a shallow cut down the center. This will create a beautiful crack when fully baked.
- 7
After 30 minutes of baking, the top can brown quickly. If needed, cover with aluminum foil to prevent over-browning.
- 8
Once baked, remove from the mold, lay it on its side, and let it cool completely. Wrap it in plastic wrap while still warm.
- 9
It tastes fluffy and delicious right away, but if you wrap it and let it rest overnight, the crumb becomes even moister and more flavorful.
Tips
Make sure the butter is softened to room temperature and the eggs are at room temperature before use. Cold eggs can cause the mixture to separate. After baking, wrap the cake in plastic wrap while still warm and let it rest overnight to deepen the flavor.
Nutrition
Per serving- Calories280 kcal
- Protein3.5 g
- Fat16 g
- Carbs32 g
- Sodium0.2 g
This fluffy and moist matcha pound cake is absolutely delightful! ♡ Let it rest overnight and it becomes even more delicious!
Ingredients
8 servings- Butter100g
- Eggs2
- All-purpose flour95g
- Uji matcha powder5g
- ★Granulated sugar90g
- ★Baking powderabout 2g
Directions
65 min- 1
Soften 100g of butter at room temperature, then gradually add 90g of granulated sugar while mixing with a hand mixer until the mixture becomes light and fluffy.
- 2
Beat 2 room-temperature eggs and add them to the butter mixture one at a time while stirring. Be careful not to add them all at once or use cold eggs, as this can cause the mixture to separate.
- 3
Sift together 95g of all-purpose flour, 5g of Uji matcha powder, and about 2g of baking powder, then fold them into the batter with a cutting motion until smooth. Preheat your oven to 170°C.
- 4
Gently fold the batter, mixing well until there are no flour streaks and the batter becomes smooth and glossy.
- 5
Pour the batter into a mold lined with parchment paper, smooth the surface, and bake at 170°C for 40–50 minutes.
- 6
After 10 minutes of baking, remove the cake and make a shallow cut down the center. This will create a beautiful crack when fully baked.
- 7
After 30 minutes of baking, the top can brown quickly. If needed, cover with aluminum foil to prevent over-browning.
- 8
Once baked, remove from the mold, lay it on its side, and let it cool completely. Wrap it in plastic wrap while still warm.
- 9
It tastes fluffy and delicious right away, but if you wrap it and let it rest overnight, the crumb becomes even moister and more flavorful.
Nutrition
Per serving- Calories280 kcal
- Protein3.5 g
- Fat16 g
- Carbs32 g
- Sodium0.2 g
Tips
Make sure the butter is softened to room temperature and the eggs are at room temperature before use. Cold eggs can cause the mixture to separate. After baking, wrap the cake in plastic wrap while still warm and let it rest overnight to deepen the flavor.