Matcha Pound Cake

Instructions

1. Prepare the baking pan
   Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the sides to easily lift the cake out after baking.
2. Sift the dry ingredients
   In a medium bowl, sift together the all-purpose flour, matcha powder, baking powder, and salt. Whisk to combine and ensure the matcha is evenly distributed without any lumps.
3. Cream butter and sugar
   In a large bowl, using an electric mixer on medium speed, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
4. Add eggs and vanilla
   Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated. The mixture should be smooth and creamy.
5. Combine wet and dry ingredients
   Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients (3 additions of dry, 2 of milk). Mix on low speed just until combined, being careful not to overmix. Fold in white chocolate chips if using.
6. Bake the cake
   Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool and serve
   Allow the cake to cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.