Matcha Pound Cake Loaf (Print Version)

Moist pound cake with matcha and almond flour, ideal for teatime or a sweet snack.

# Ingredients:

→ Dry Ingredients

01 - 125 g all-purpose flour
02 - 30 g almond flour
03 - 1 tablespoon matcha powder
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 115 g unsalted butter, softened
07 - 150 g granulated sugar
08 - 2 large eggs
09 - 1/2 teaspoon vanilla extract
10 - 120 ml whole milk

# Instructions:

01 - Preheat oven to 175°C. Grease and line a 23 x 13 cm loaf pan with parchment paper.
02 - Whisk together all-purpose flour, almond flour, matcha powder, baking powder, and salt in a medium bowl.
03 - Beat the softened butter and granulated sugar in a large mixing bowl until pale and fluffy.
04 - Add eggs one by one, mixing thoroughly after each addition. Blend in the vanilla extract.
05 - Alternately add the dry ingredients and milk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined.
06 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted in the centre emerges clean.
08 - Rest in the pan for 10 minutes, then transfer onto a wire rack to cool completely before serving.

# Notes:

01 - Use high-quality matcha powder for vibrant colour and a clean, grassy flavour.
02 - Ensure all ingredients are at room temperature for optimal mixing.