Easiest Way to Prepare Matcha Pound Cake in 14 Minutes for Mom

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, matcha pound cake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Matcha Pound Cake is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Matcha Pound Cake is something which I have loved my entire life.

Use Cake Flour for Matcha Marble Pound Cake. Since pound cakes are supposed to crack, it's nice to know how to control the cracking so you get the best looking pound cake possible. Ingredients to bake a matcha pound cake: all-purpose flour, butter, sugar, eggs, salt, and matcha (Japanese green tea powder).

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook matcha pound cake using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Matcha Pound Cake:

1. Prepare 1/8 slice, about 218 kcal About 1745 kcal for the whole cake
2. Take 110 grams ◆ Cake flour
3. Get 10 grams ◆ Matcha
4. Get 1/2 tsp ◆ Baking powder
5. Get 100 grams Butter (unsalted)
6. Make ready 100 grams Sugar
7. Prepare 2 Eggs
8. Get 1 Ama-natto

By all means, this is not a health food, but this is a healthier, less fat version (compared to other recipes that call for much more butter). This is an easy pound cake in matcha green tea flavor that follows a Sift together cake flour, matcha powder, baking powder and salt. This pound cake recipe by blogger Molly Yeh combines toasty matcha and a sweet almond glaze for a delicious, moist loaf. Slideshow: More Coffee Cake Recipes. matcha butter pound cake; delightfully dense, like a tightly crumbed, firm poundcake, but avoids the usual pitfall of dryness with a touch of cream, which keeps it moist even on the second day.

Steps to make Matcha Pound Cake:

1. (Preparation) Bring the butter and eggs to room temperature. Sift the ◆ ingredients together. Pre-heat the oven to 340°F/170°C.
2. In a bowl, whisk the butter and sugar until white, fluffy, and airy.
3. Add the beaten eggs to the butter-sugar mixture in about 8 batches, mixing well between each addition. If you add it all at once it won't come together well and may separate.
4. Add the sifted ◆ ingredients in about 2 batches, folding in with a rubber spatula each time until it's well incorporated.
5. If you are putting in additions like ama-natto or boiled adzuki beans, add at this stage. I used 100 g of ama-natto.
6. Line a pound cake mold with parchment paper. Add the batter and smooth out the surface. Drop the mold on the table several time to eliminate air bubbles.
7. Bake for 40 to 45 minutes in a preheated oven. (If you make a slit in the top about 10 to 15 minutes into the baking time, it will split evenly.)
8. If a bamboo skewer stuck in the middle comes out clean, the cake is done. Take it out of the mold and cool on a rack. When it has cooled down, wrap the cake in plastic wrap.
9. The cake becomes moist and even better the next day onward. Store the cake at room temperature, and in the refrigerator during the summer. To freeze, cut into slices and wrap each slice in plastic wrap, then store in a bag.
10. (Note 1) During the winter, if the butter remains hard and difficult to mix, you briefly microwave it to soften. Make sure it doesn't melt completely.
11. (Note 2) If it looks like the surface is browning too fast while baking, cover with aluminum foil.

Matcha Pound Cake goes with regular green tea, coffee, or even milk. It is a wonderful dessert for a special tea time. Try it next time you have a guest. Vegan matcha pound cake, a beautiful cake that comfort you with the flavor of matcha. No butter or eggs required, but it has a moist and fluffy finish.

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