Matcha Milk Pound Cake with White Chocolate

1. 1

   Preheat oven to 340F/170C.

2. 2

   Cream the butter in a bowl.

3. 3

   (Microwave butter for 20-30 seconds beforehand to soften.)

4. 4

   Add sugar in two portions and whip until this pale mixture becomes smooth and creamy.

5. 5

   Beat eggs in another bowl and pour into the bowl little by little, stirring well with each addition.

6. 6

   Add milk, skim milk and matcha in that order and stir each time.

7. 7

   Using a spatula, combine sifted cake flour and baking powder into the batter, adding half at a time.

8. 8

   Then add chopped white chocolate and mix.

9. 9

   Pour the batter into a pound cake mould lined with baking sheet.

10. 10

    Give the pan several sharp taps against the counter to release trapped air bubbles.

11. 11

    Make a little indentation across the middle of the cake surface.

12. 12

    Bake in an oven preheated to 340F/170C for about 35 minutes.

13. 13

    Cover with aluminium foil after 20 minutes to keep its color a nice golden brown.

14. 14

    Test the cake by inserting a stick through the centre.

15. 15

    If the stick comes out clean, it should be ready.

* Per serving · 4 servings · Values may vary.

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