Description
A soft, buttery loaf cake flavored with high-quality matcha powder and finished with a perfectly tender crumb. Great for dessert, tea time, or gifting.
Ingredients
Dry Ingredients:
1¾ cups (220g) all-purpose flour
1½ tablespoons matcha powder (culinary grade or higher)
1 teaspoon baking powder
½ teaspoon salt
Wet Ingredients:
1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
½ cup (100g) light brown sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk, room temperature
Optional Toppings:
Powdered sugar, for dusting
Whipped cream or vanilla ice cream, for serving
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
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Mix dry ingredients: In a medium bowl, sift and whisk flour, matcha, baking powder, and salt.
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Cream butter and sugars: Beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
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Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla.
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Combine wet and dry: Add dry mixture in three parts, alternating with milk. Begin and end with dry. Mix gently to combine.
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Bake: Pour batter into the pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean. Tent with foil if browning too quickly.
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Cool and serve: Let cool in the pan for 10 minutes, then transfer to a rack. Dust with powdered sugar if desired and serve.
Notes
- Use room-temperature ingredients for best mixing and texture.
- Avoid overmixing to keep the crumb light.
- Store in an airtight container for up to 3 days at room temp or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired
