Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons (14g) culinary grade matcha powder, sifted
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) milk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted (optional glaze)
  • 2-3 tablespoons milk or lemon juice (optional glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment paper).
  2. In a medium bowl, whisk together the flour, baking powder, salt, and sifted matcha powder.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
  6. Stir in the vanilla extract.
  7. Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. Whisk together the powdered sugar and milk (or lemon juice) until smooth (optional glaze). Pour over the cooled matcha cake.