Most Delicious Matcha Pound Cake

Step 1

Separate the egg yolks and egg whites into 2 different bowls.

Step 2

Preheat oven to 350°F/177°C. Line a 8" by 4" loaf pan with parchment paper.

Step 3

In a clean stand mixer bowl fitted with a whisk attachment, add the egg whites and whip until foamy. Add in the cream of tartar and keep beating until lots of bubbles form.

Step 4

Gradually add in the 1/4 C of granulated sugar and whip until stiff peaks. (Peak will be straight when whisk is lifted).

Step 5

Remove the whipped egg whites and transfer to a large clean bowl. Set aside.

Step 6

Using the same mixer bowl, change to a paddle attachment and add in the butter and sugar.

Step 7

Cream until light and fluffy, about 2-3 minutes on high speed.

Step 8

Gradually add in the egg yolks one by one, and then slowly add the milk and vanilla extract. Beat until combined. (A little curdling is fine).

Step 9

Remove the mixer bowl and sift about 1/3rd of the dry ingredients (flour, cornstarch, matcha, and baking powder) over the egg yolk batter.

Step 10

With a spatula, fold the dry ingredients into the mixture and alternate with 1/3rd of the whipped egg whites, repeating until everything is combined together and there are no white streaks left, but making sure not to overmix as to deflate the batter.

Step 11

Transfer the cake batter to the lined loaf pan. Carefully drop the pan from a height of about 1 foot a few times to release any trapped air bubbles.

Step 12

Bake at 350°F/177°C for 60-65 mins, until golden brown on top, or until a toothpick inserted comes out clean, or with the slightest crumbs clinging to it.

Step 13

Let cool completely before slicing.

Step 14

Cake can be stored in an airtight container at room temperature for up to 3 days. Store in the fridge for up to 1 week.

Step 15

Sliced cake can be individually wrapped in plastic wrap and frozen for up to 2 months. Just remove from the freezer about 15-20 minutes and leave at room temperature before serving.