This matcha pound cake started as a simple vanilla pound cake which was the very first cake I mastered as a 6-year old. At first, it was a serious responsibility (ok, Mum used to help a ‘little’). Later on – my go-to quick sweet fix for cravings “for something yummy“. It’s very easy and quick to make, and usually, all the ingredients are already in the pantry. This time, I tweaked the recipe and created this matcha version. It’s not as sweet and feels more sophisticated than the regular vanilla version.
Matcha Pound Cake recipe
- 4 large eggs
- 3/4 cup sugar
- 1 cup plain flour
- 1/3 cup potato or corn starch
- 1 tbsp matcha (green tea powder)
- 1 tsp baking powder
- 125g butter
- 1 tsp vanilla essence
- Preheat oven to 175°C.
- Cream eggs and sugar together. Mix until lighten in colour and increase in volume.
- Mix together flour, starch, matcha and baking powder in a bowl. Add to the egg mixture.
- Melt butter in a pot. Pour slowly (still hot) to the batter. Mix until well incorporated and add vanilla.
- Pour the batter into a loaf tin lined with a baking paper. Bake for 40 – 45 minutes (check for doneness by using the toothpick test).
- Let it cool on a wire rack, top with powder sugar or lemon (or yuzu) icing and enjoy 🙂