This moist, tender pound cake has a beautiful green color and a subtle earthy flavor from the matcha, perfectly balanced by the sweet, tangy brightness of a citrus glaze.

Yields: 8-10 Slices Prep time: 20 minutes Cook time: 50-60 minutes

Ingredients

For the Matcha Pound Cake:

• 1 1/2 Cups (300g) All-Purpose Flour
• 2 Teaspoons Matcha Powder (Good quality Culinary Grade)
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1/2 Cup (113g) Unsalted Butter, softened to room temperature
• 1 Cup (200g) Granulated Sugar
• 2 Large Eggs, room temperature
• 1 Teaspoon Vanilla Extract
• 1/2 Cup Milk (Whole milk or Evaporated milk for richness)

For the Citrus Glaze:

• 1 Cup (120g) Icing Sugar (Confectioners’ Sugar)
• 2-3 Tablespoons Freshly Squeezed Lemon or Lime Juice

Instructions

1. Prepare the Cake Batter

1. Preheat & Pan: Preheat your oven to 350∘F (175∘C). Grease and flour a standard loaf pan (9×5 inch) or line it with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, matcha powder (sifting is recommended to prevent lumps), baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl (or stand mixer), beat the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).
4. Add Wet Ingredients: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Alternate Mixing: Gently alternate adding the dry ingredients mixture and the milk to the butter mixture, starting and ending with the dry ingredients (e.g., Dry, Milk, Dry, Milk, Dry). Mix only until just combined. Do not overmix.

2. Bake the Cake

1. Pour Batter: Scrape the batter into the prepared loaf pan and spread the top evenly.
2. Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
3. Cool: Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.

3. Prepare and Apply Glaze

1. Mix Glaze: In a small bowl, whisk together the icing sugar and citrus juice until a smooth, thick glaze forms. Add the juice slowly—you may not need all 3 tablespoons.
2. Glaze: Once the cake is completely cool, drizzle the citrus glaze evenly over the top, allowing it to drip down the sides.
3. Serve: Let the glaze set for a few minutes before slicing and serving.

Chef’s Note: For a darker green cake, you can dissolve the matcha in a tablespoon of the milk before adding it to the batter in Step 1. This ensures the color is fully saturated.