Recipe: Appetizing Matcha Pound Cake

Recipe: Appetizing Matcha Pound Cake Delicious, fresh and tasty.

Matcha Pound Cake. Use Cake Flour for Matcha Marble Pound Cake. Many recipes ask for all-purpose flour when making pound cake, but in Japan, cake flour is always used to make a pound cake. It makes the pound cake extra tender.

Matcha Pound Cake goes with regular green tea, coffee, or even milk.

The base of this cake is inspired by our classic sour cream pound cake, which, thanks to the creamy, tangy sour cream, comes out moist every time.

To make this marbled version even easier, I skipped the sifting and used all-purpose flour instead of cake flour, meaning you likely have all the ingredients on hand (except maybe the matcha).

You can cook Matcha Pound Cake using 8 ingredients and 11 steps. Here is how you cook that.

Ingredients of Matcha Pound Cake

1. It’s 1/8 of slice, about 218 kcal About 1745 kcal for the whole cake.

2. You need 110 grams of ◆ Cake flour.

3. Prepare 10 grams of ◆ Matcha.

4. It’s 1/2 tsp of ◆ Baking powder.

5. Prepare 100 grams of Butter (unsalted).

6. You need 100 grams of Sugar.

7. You need 2 of Eggs.

8. You need 1 of Ama-natto.

Matcha pound cake, just out from the oven.

A classic pound cake doesn't rely on baking powder or baking soda, and thus, it is crucial to be correct and exact when you mix the ingredients.

The resulting texture of this Matcha Pound Cake is a loaf cake with that signature crack on the top.

It has tight and even crumb that isn't too heavy and dense.

Matcha Pound Cake step by step

1. (Preparation) Bring the butter and eggs to room temperature. Sift the ◆ ingredients together. Pre-heat the oven to 340°F/170°C..

2. In a bowl, whisk the butter and sugar until white, fluffy, and airy..

3. Add the beaten eggs to the butter-sugar mixture in about 8 batches, mixing well between each addition. If you add it all at once it wont come together well and may separate..

4. Add the sifted ◆ ingredients in about 2 batches, folding in with a rubber spatula each time until its well incorporated..

5. If you are putting in additions like ama-natto or boiled adzuki beans, add at this stage. I used 100 g of ama-natto..

6. Line a pound cake mold with parchment paper. Add the batter and smooth out the surface. Drop the mold on the table several time to eliminate air bubbles..

7. Bake for 40 to 45 minutes in a preheated oven. (If you make a slit in the top about 10 to 15 minutes into the baking time, it will split evenly.).

8. If a bamboo skewer stuck in the middle comes out clean, the cake is done. Take it out of the mold and cool on a rack. When it has cooled down, wrap the cake in plastic wrap..

9. The cake becomes moist and even better the next day onward. Store the cake at room temperature, and in the refrigerator during the summer. To freeze, cut into slices and wrap each slice in plastic wrap, then store in a bag..

10. (Note 1) During the winter, if the butter remains hard and difficult to mix, you briefly microwave it to soften. Make sure it doesnt melt completely..

11. (Note 2) If it looks like the surface is browning too fast while baking, cover with aluminum foil..

The cake is perfectly moist, and doesn't leave your hands greasy.

The matcha flavour comes through and is lightly sweetened.

Matcha green tea pound cake is a variation of basic pound cake flavored with matcha green tea powder.

It's the perfect tea cake to serve that will, of course, impress guests.

A good Matcha pound cake recipe is hard to find - but you can definitely make one at home!