Hello, I’m Jane. Today, we’re going to make moist matcha pound cake recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Moist Matcha Pound Cake Recipe
Moist Matcha Pound Cake is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Moist Matcha Pound Cake is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook moist matcha pound cake using 9 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Moist Matcha Pound Cake:
- Get 100 grams Unsalted butter (or margarine)
- Get 90 grams Sugar
- Make ready 2 Eggs
- Take 100 grams Cake flour (sifted)
- Prepare 3 grams Baking powder
- Make ready 1 enough to turn the batter bright green Matcha
- Make ready 2 heaping tablespoons Plain yogurt
- Take 1 as much (to taste) Amanatto
- Prepare 5 drops Matcha tea essence (optional)
Instructions to make Moist Matcha Pound Cake:
- Preheat the oven to 355°F/180°C. Sift the dry ingredients together (you can skip this step… I do.)
- 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!)
- Put the butter in a bowl, add the sugar and mix well. Add the beaten eggs little by little, mixing very well.
- Add cake flour, baking powder and matcha with a spatula, and mix until the batter is evenly incorporated.
- Add the yogurt and matcha essence, and mix.
- 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).
- 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.
- 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.
- 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.
- 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 for this exceptional dish moist matcha pound cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
