It's rare that I make a cake that doesn't need any icing or glaze but this is one of them! This matcha loaf cake isn't too sweet, has a subtle but present matcha flavor, and is moist and soft.
It's rare that I make a cake that doesn't need any icing or glaze but this is one of them! This matcha loaf cake isn't too sweet, has a subtle but present matcha flavor, and is moist and soft.
In a medium bowl, sift together the matcha, flour, and baking powder. Set aside.
Microwave the butter until softened, about 15 seconds. Add into a medium bowl with the sugar and whisk vigorously until light and fluffy.
Microwave the cream cheese until softened, about 20 seconds. Add to the butter mixture and whisk together. Add the vanilla extract and whisk again.
Add one egg at a time, whisking after each until well combined and glossy.
Add the dry ingredients to the wet ingredients and fold together until just combined. Do not over mix.
Pour the batter into a silicone loaf pan or buttered metal loaf pan.
Bake for 50-60 minutes or until a toothpick comes out with a few crumbs. Place a piece of foil over the top of the loaf if the top is browning too quickly.
Allow to cool in the pan for at least 20 minutes and then turn out onto a cooling rack. Dust with powdered sugar and serve warm!
