Description
This Matcha Latte Pound Cake is everything you love about a classic pound cake but for MATCHA LOVERS! It’s rich, buttery, and perfectly moist, with the earthy, slightly bitter notes of matcha balanced against a subtly sweet crumb. The cake bakes to a gorgeous golden finish with a pop of green in every slice, making it as beautiful as it is delicious!
Ingredients
Units
Scale
- 1 cup (226g) unsalted butter, softened
- 200g (1 3/4 cups) powdered sugar
- 4 large eggs, at room temperature
- 1 1/2 cups (180g) all purpose flour
- 1 teaspoon baking powder
- 2 tablespoons matcha powder
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal. Ensure that both the butter and eggs are at room temperature before beginning.
- In a large bowl, beat the softened butter and powdered sugar together using a mixer on medium speed until the mixture is smooth and creamy.
- Gradually add the eggs, one at a time, beating well after each addition to ensure the mixture is fully combined.
- Split the batter evenly into two separate bowls. In the first bowl, sift in 100g of the flour and half of the baking powder (2g). Gently fold the dry ingredients into the batter until just combined. In the second bowl, sift in the remaining flour (80g), baking powder, and matcha powder. Fold until the matcha is evenly distributed and the batter is smooth.
- Transfer each batter into separate piping bags. If you don’t have piping bags, you can also use a spoon to layer the batter. Pipe or spoon the matcha batter into the prepared loaf pan first and smooth it out. Then, pipe or spoon the plain batter on top. Use a knife or skewer to draw a line down the center of the batter. This will help create a nice crack on top as the cake bakes.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the best flavour, wrap the cooled cake in plastic wrap and refrigerate for at least 24 hours before serving.
Notes
- Room Temperature Ingredients: Ensure the butter and eggs are at the same temperature for a smooth and consistent batter.
- Mixing: Beat the butter and sugar on medium speed, scraping down the sides of the bowl to incorporate all ingredients evenly.
- Eggs: Add eggs gradually and beat well after each addition to prevent the batter from splitting.
- Resting Time: Allow the cake to rest wrapped in the refrigerator for 24 hours to develop a richer flavour and better texture.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Cake