When I start to bake with matcha, I keep going. I did a Matcha Month series a few years ago, and I continue to think up more ways to incorporate matcha into my baking. I wasn’t intending this month to be a repeat of that series, but after last week’s cake, I wanted to try again for a moist matcha cake. Unfortunately, this loaf turned out just as dry as last’s week cake!
I’m posting the recipe as I baked it, but if I were to try again, I would go the easy route by melting the butter, mixing all the wet ingredients all at once, and then dumping the dry ingredients into that. And maybe replace the milk with some yogurt or sour cream. So there’s my disclaimer, and maybe next week you’ll see yet another matcha cake post.
6 Tablespoons butter
1 cup sugar
1 teaspoon vanilla
1/2 cup milk
1 Tablespoon matcha
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1. Preheat oven to 350 degrees F.
2. Butter and flour a 9″ loaf pan.
3. In a medium bowl, mix together flour, baking powder and salt.
4. In the bowl of a stand mixer, cream together butter and sugar.
5. Add in eggs, one at a time, and beat on low until incorporated.
6. Use a few teaspoons of milk to the matcha to make a paste. Add matcha paste and vanilla to the butter mixture, and beat on low for about 30 seconds.
8. Add in half of flour mixture to the butter mixture, beat on low until flour disappears.
9. Add in rest of milk and beat on low until just absorbed. Then add in rest of flour mixture and beat on low until just mixed in.
10. Pour batter into prepared loaf and bake in oven for 50-60 minutes, or until cake tester comes out clean.