Directions

• Prep Work
• Ensure your unsalted butter is fully at room temperature, it should easily leave a deep indentation when lightly pressed with your finger.
• Bring your eggs completely to room temperature.
• In a small bowl, whisk together the granulated sugar and matcha powder until uniform to prevent any green tea lumps.
• Sift the cake flour and baking powder together into a separate bowl.
• Measure and cut parchment paper to snugly line your large pound cake loaf tin.
• Preheat your oven to 170°C (340°F).
• Creaming the Butter
• Place the softened room-temperature butter into a large mixing bowl. Using a wire whisk, beat the butter actively until it turns smooth, creamy, and spreadable.
• Whipping in the Matcha Sugar
• Add the combined matcha and granulated sugar mixture directly into the creamed butter. Beat vigorously with your whisk until the mixture becomes fluffy and noticeably paler in color. (Tip: Incorporating plenty of air at this stage is the secret to helping your pound cake achieve a beautiful, dramatic rise in the oven).
• Emulsifying the Eggs
• Lightly beat your room-temperature eggs. Slowly stream the eggs into the butter mixture in 3 to 5 very small additions, whisking thoroughly and quickly after each addition to ensure the batter emulsifies perfectly. (Note: If the eggs are too cold, the butter will seize and separate. The ideal egg temperature is around 20°C/68°F. If you feel the batter beginning to split halfway through, fold in a tablespoon or two of your sifted flour mixture to help absorb the excess moisture).
• Folding the Flour
• Add all of the sifted flour and baking powder into the bowl at once. Switch to a rubber spatula or dough scraper and fold quickly using a gentle cutting motion. Stop mixing the exact moment the dry flour disappears and the batter transforms into a smooth, glossy, and silky green ribbon.
• Filling the Loaf Tin
• Using your spatula or a dough scraper, transfer the velvet batter into your lined loaf pan. Gently tap the bottom of the tin against your kitchen counter once or twice to release any large pockets of trapped air. To ensure a gorgeous bakery-style cracked top, smooth the batter so it is slightly higher along the long edges of the pan and slightly hollowed out or depressed in the center, making sure it goes completely into the corners.
• Bake to Perfection
• Bake in your preheated oven at 170°C (340°F) for approximately 50 minutes. To check for doneness, insert a wooden skewer or toothpick directly into the center of the cake’s crown—if it comes out clean with no wet batter attached, your cake is ready. Transfer to a wire cooling rack to cool completely before slicing.