Deep Matcha Butter Pound Cake

1. Preheat oven to 170°C and line an 18–20 cm loaf pan. Bring 100 g butter and 100 g cracked egg to room temperature. Sift together 60 g cake flour and 2 g baking powder and combine 80 g sugar with 10 g matcha.

2. Cream butter for 2 minutes, add matcha sugar and beat for 3–4 minutes until fluffy and green. Add beaten eggs in 3–5 small batches, mixing each addition well to prevent separation.

3. Fold sifted dry ingredients gently into batter just until no dry flour is visible. Spoon into prepared pan, level top and tap the base gently to release large air bubbles.

4. Bake on the middle rack about 45–50 minutes until a skewer inserted at the center has no wet batter. Loosely shield with foil if top browns early. Cool 10 minutes in the pan and at least 30 minutes out of it before slicing into eight. Do not taste raw egg batter.