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.
Ingredients
- 3 tablespoons Full Leaf Tea Company Culinary Matcha
- 1 cup cake flour
- 3/4 teaspoon baking powder
- 1 cup white sugar
- 2/3 cup butter
- 2/3 cup cream cheese
- 1 teaspoon vanilla extract
- 3 eggs
- Powdered sugar for dusting
Directions
- Preheat the oven to 350 degrees.
- 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!
