Moist Matcha Pound Cake

Name: Moist Matcha Pound Cake
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Unsalted butter (or margarine); 90 grams Sugar; 2 Eggs; 100 grams Cake flour (sifted); 3 grams Baking powder; 1 enough to turn the batter bright green Matcha; 2 heaping tablespoons Plain yogurt; 1 as much (to taste) Amanatto; 5 drops Matcha tea essence (optional)

cookpad.japan @cookpad_jp

I had no milk around one time and tried yogurt instead, and the cake came out really moist. Ever since then I've been making poundcake with yogurt. It doesn't taste like yogurt at all, so don't worry.

You can make this anytime you want it - just mix and bake! People love to get these as a present. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by erikagohan

cookpad.japan @cookpad_jp

You can make this anytime you want it - just mix and bake! People love to get these as a present. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by erikagohan

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Ingredients

6 servings

100 gramsUnsalted butter (or margarine)
90 gramsSugar
2Eggs
100 gramsCake flour (sifted)
3 gramsBaking powder
1enough to turn the batter bright green Matcha
2heaping tablespoons Plain yogurt
1as much (to taste) Amanatto
5drops Matcha tea essence (optional)

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Steps

1

Preheat the oven to 355°F/180°C. Sift the dry ingredients together (you can skip this step... I do.)
2

Soften the butter at room temperature, or microwave for a few seconds to soften enough that you can mix it (don't let it melt!)
3

Put the butter in a bowl, add the sugar and mix well. Add the beaten eggs little by little, mixing very well.
4

Add cake flour, baking powder and matcha with a spatula, and mix until the batter is evenly incorporated.
5

Add the yogurt and matcha essence, and mix.
6

Line a poundcake mold with parchment paper, and pour in the batter. Optionally, add amanatto to taste (dust the beans with a little flour first to prevent them from sinking to the bottom).
7

Bake the cake in a preheated 355°F/180°C oven for 10 minutes. Take the cake out, and make a vertical slit in the middle of the cake.
8

The cut makes the cake rise nice and evenly. Turn the heat down to 320°F/160°C, bake the cake for an additional 30 minutes and it's done.
9

Put the cake mold on its side for a few minutes (this prevents the cake from falling apart). Put it back upright and leave to cool. When it's cooled, wrap in plastic wrap to prevent it from drying out.
10

This cake is delicious eaten when still warm. The yogurt makes it really moist. Give it a try!