Moist Matcha Pound Cake
Moist Matcha Pound Cake

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, moist matcha pound cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

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

The ingredients needed to make Moist Matcha Pound Cake:
  1. Prepare 100 grams Unsalted butter (or margarine)
  2. Make ready 90 grams Sugar
  3. Prepare 2 Eggs
  4. Make ready 100 grams Cake flour (sifted)
  5. Get 3 grams Baking powder
  6. Make ready 1 enough to turn the batter bright green Matcha
  7. Get 2 heaping tablespoons Plain yogurt
  8. Prepare 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’s going to wrap it up with this exceptional food moist matcha pound cake recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!