Matcha Cream Cheese Pound Cake

Step 1

Pre-heat oven to 325 F

Step 2

Soften cream cheese in the microwave on medium for 10 seconds. It should be at a spreadable consistency.

Step 3

Sift together cake flour, matcha powder, baking powder and salt. Sift 3 times to ensure leavening agent is evenly dispersed throughout dry mixture. Stir to incorporate. Set aside.

Step 4

In a stand mixer with the paddle attachment, beat sugar and room temperature butter together on medium speed until pale and fluffy.

Step 5

Add softened cream cheese into mixture, beat on medium-low until incorporated. Do not over beat.

Step 6

Add room temperature eggs one at a time and beat on medium-low until it looks smooth and creamy.

Step 7

Pause mixer, add dry ingredients into the wet batter in 3 separate additions. Beat on the lowest setting ("stir" on some machines) until almost all of the dry ingredients inside bowl are no longer visible.

Step 8

Turn off mixer, take the bowl out and scrape down the sides, gently fold in the rest of the dry ingredients by hand.

Step 9

Transfer batter into an 8.5" X 4.5" loaf pan lined with parchment paper.

Step 10

Bang the pan on the counter several times to remove excess air.

Step 11

Bake for 40-50 minutes until the cake springs back in the center when gently pressed and a skewer inserted comes out clean. The cake will look golden brown.

Step 12

Let it cool in the pan for 5 minutes before transferring to a cooling rack.

Step 13

Once cooled, keep cake at room temperature for 2-3 days in an air tight container. If placing in the fridge, let it come back to room temperature before serving, about 20-30 minutes.

Step 14

Serve it alone or with ice cream or Azuki bean paste. Enjoy!