Recipe of Moist Matcha Pound Cake in 24 Minutes at Home

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, moist matcha pound cake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Pound cakes are denser than most cakes. The exterior of the cake starts to bake first in the oven, and as the I hope you enjoy this Matcha Marble Pound Cake recipe as much as my family does! Sugar keeps moist in the cake and it makes it light and airy, so I'm not sure if you want to cut down more.

Moist Matcha Pound Cake is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Moist Matcha Pound Cake is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook moist matcha pound cake using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Moist Matcha Pound Cake:

1. Make ready 100 grams Unsalted butter (or margarine)
2. Make ready 90 grams Sugar
3. Make ready 2 Eggs
4. Take 100 grams Cake flour (sifted)
5. Take 3 grams Baking powder
6. Get 1 enough to turn the batter bright green Matcha
7. Take 2 heaping tablespoons Plain yogurt
8. Make ready 1 as much (to taste) Amanatto
9. Get 5 drops Matcha tea essence (optional)

This recipe is matcha and adzuki pound cake made with extra egg whites for making sweets. I used rice flour to make gluten-free pound cake. A very simple and straightforward pound cake recipe with matcha (Japanese green tea powder), without the use of any baking soda and baking powder. Ingredients to bake a matcha pound cake: all-purpose flour, butter, sugar, eggs, salt, and matcha (Japanese green tea powder).

Steps to make Moist Matcha Pound Cake:

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!

Green tea powder gives this moist pound cake a pretty green color, and the light toasty flavor pairs well with a sweet almond glaze. This pound cake recipe by blogger Molly Yeh combines toasty matcha and a sweet almond glaze for a delicious, moist loaf. Ready to try your new favorite matcha-based snack? Check out this matcha cake recipe for a moist, dense green tea loaf with a crunchy outer layer. Our moist coconut pound cake is heartily streaked with it.

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