Gather all ingredients: unsalted butter, matcha powder, powdered sugar, room temperature eggs, cake flour, baking powder, cream cheese, and sweetened red beans.

Prepare the cake filling: cream cheese and sweetened red beans.

Cut the cream cheese into small cubes and chill in the refrigerator until ready to use.

Weigh out the sweetened red beans.

Prepare parchment paper by cutting it to fit the pound cake pan. Alternatively, you can grease the inside of the pan with a thin layer of butter and dust with flour to prevent sticking.

Combine the cake flour, matcha powder, and baking powder. Weigh and sift them together twice. (You can omit the baking powder if desired.)

Let the butter sit at room temperature until softened and easily indented with your finger. Add the powdered sugar to the softened butter and mix with a spatula or spoon until combined, then beat with an electric mixer until pale and fluffy. If the butter is too cold, place the bowl over warm water to help it soften and whip more easily.

Beat the eggs until smooth. Place the bowl of eggs over warm water to keep them warm. Add the egg mixture to the whipped butter in four separate additions: pour in a portion of egg, mix, and beat until incorporated each time, repeating four times until the mixture is fully emulsified. If the eggs are too cold, gently warm them over hot water until just warm to the touch before adding.

Gradually add the flour mixture to the butter and egg mixture, folding with a spatula using a cutting motion. Mix the batter until it is glossy and well combined. Be sure to mix thoroughly!

Pour half of the batter into the prepared pan and smooth the surface. Evenly sprinkle the sweetened red beans over the batter, then place the cream cheese cubes on top. Pour the remaining batter over the filling and smooth the top.

Preheat the oven to 350°F (180°C). Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, make the matcha syrup: bring the water and sugar to a boil, remove from heat, then add the sifted matcha powder and stir until smooth. When the cake is done, let it cool in the pan on a wire rack for about 15 minutes, then brush the top with the matcha syrup.

Once the cake is completely cool, wrap it in plastic wrap and store in the refrigerator. It will keep for about 1 week. For best texture, let it come to room temperature before serving.

Happy Valentine's Day ❤

[Tips]
* For best flavor, enjoy the pound cake within 1-2 weeks of making it. The texture and taste are at their best on the third day, when the butter and ingredients have fully melded.