Prep 10 mins
Cook 40 mins
This cake has a subtle green tea flavor, and is one of my Mom's favorite desserts. Not overly sweet which is just fine for us! I hope you will enjoy this Japanese treat!
- 2 large eggs
- 1 cup flour
- 2⁄3 cup sugar
- 1⁄2 cup butter
- 1 tablespoon green tea powder (maccha)
- 1⁄2 teaspoon baking powder
- Cream butter in a bowl.
- Add sugar in the butter and mix well. Gradually add beaten eggs and stir well.
- Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture.
- Pour the batter into a buttered loaf pan. Bake in preheated 340 degrees F oven for about 30-40 minutes.
DH and I really enjoyed this pound cake. It was refreshing and was a nice ending to our asian themed meal! Thanks for a great recipe. I will definitely make this again.
So glad I made this. It is fabulously dense pound cake that has the wonderful deep taste of matcha tea and it's delicious. I used a small 6 3/4 inch round cake pan that is quite deep. I baked it for 35 minutes and next time I plan on cutting it back to 32 minutes. Please thank you mom for sharing this recipe with us. It will be made often in our home from now whenever we want a dessert that is simple to make and fabulous.
I have been craving for Green Tea chiffon cake for a while and today I just come across with this great easy recipe. So I told myself to half the recipe so that I won't over eat. Two modifications that I did:<br/><br/>- instead of using 1/2 cup of butter, I used 1/2 cup of grapeseed oil which made the cake more moist and fluffy.<br/>- instead of using 1 cup of flour, I used 1 cup of fortified cake flour that I got from the Chinese grocery. This is not the regular "cake flour" that you can get from Kroger or Tom Thumb. It is the "fortified cake flour" that has 7.8 g of protein in it. The Fortified cake flour made the cake very soft and raised properly. <br/>Overall I am giving this recipe 5 stars because the cake is so soft and moist and fluffy. It is like the cake that I had in Japan! Highly recommend using the fortified cake flour and grapeseed oil. It is worth it! My picture does not look too good because I couldn't even wait to put the cake on the plate and I ate it right off from the parchment paper! The baking time for my "half" recipe is 30 minutes in a rectangular baking tin. (the ones that people use for banana nut bread) It turned out to be very very good!