Moist Matcha Pound Cake
Moist Matcha Pound Cake

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, moist matcha pound cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Moist Matcha Pound Cake is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Moist Matcha Pound Cake is something that I’ve loved my entire life.

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

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

So that is going to wrap it up with this exceptional food moist matcha pound cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!