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Matcha Pound Cake



  • 2 cups of flour
  • 1 tsp. salt
  • 2 tbsp. Yamamotoyama Unsweetened Iced Matcha Green Tea
  • 1 cup unsalted butter
  • 1 ¼ cup of sugar
  • 3 large eggs
  • 2 tsp. vanilla extract
  • ½ tsp. almond extract
  • 1 cup milk


  • 1 cup powdered sugar
  • 5 tsp. milk
  • ½ almond extract

  1. Preheat the oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper.
  2. Whisk together the flour, salt, and Yamamotoyama Unsweetened Iced Matcha Green Tea in a small bowl and set aside.
  3. In a bowl, mix together butter and sugar until pale and fluffy (about 3.5 minutes). Add the eggs one at a time, beating after each addition. Add the extracts. Fold in the dry ingredients and the milk.
  4. Pour the batter into the pan and bake for 1 hour, until the top is golden and the toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer it to a cooling rack.
  5. Whisk together the powdered sugar, milk, and almond extract to make a glaze. Pour the glaze over the warm cake and serve.

**Recipe is owned and created by Yamamotoyama

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Dish Type / Ethnic Cuisine