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Matcha Yoghurt Cake
Easy and delicious matcha yoghurt cake that you can whip up in less than 15 minutes, and then bake for less than an hour. Great as is, and even better with the simple matcha glaze. Talk about double matcha whammy! I serve this for tea, but I don’t see why you cannot have this for breakfast too.
A strainer and a whisk
Sometimes you need special tools for baking, but not this cake. As long as you have a strainer to sift together the dry ingredients, and a hand whisk to mix the batter, you are set. If you have an electric mixer and you want to attach your whisk to one, feel free to do so, but know that it is not a necessity.
Which loaf pan?
There are so many sizes of loaf pan out there and it can be confusing. I use a 1.5 quart Pyrex glass loaf pan, with an inner dimension of 8.25" long x 4.5" wide x 2.5" deep. The cake rises beautifully and doesn’t overflow and I think this is just the right size pan for it. You can use an equivalent metal pan, though the baking time is usually shorter, about 5 minutes less, so be sure to start checking on your cake at around 45 minutes.
Matcha Yoghurt Cake
Ingredients
- 160 gram all-purpose flour
- 3 tablespoon cornstarch
- 1 tablespoon matcha
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 225 gram (1 cup) greek yoghurt
- 125 gram (1/2 cup + 2 tablespoon) sugar
- 3 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- Glaze (optional)
- 1/2 cup confectioners sugar
- 1 teaspoon matcha
- 1-2 tablespoon milk
Instructions
- Preheat oven to 180 Celsius (350 Fahrenheit). Grease a standard size loaf pan (I use a Pyrex glass loaf pan).
- Sift together all-purpose flour, cornstarch, matcha, salt, and baking powder in a mixing bowl.
- In another mixing bowl, whisk together yoghurt, sugar, eggs, vegetable oil, and vanilla.
- Slowly pour the yoghurt mixture into the flour mixture, whisking until smooth, then pour the batter into the prepared loaf pan.
- Bake in the preheated oven on middle rack for about 50-55 minutes, or until a cake tester comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes, then gently remove the cake from its pan and cool completely on the wire rack.
- Prior to serving, whisk together all the glaze ingredients. Poke some hole to the with a toothpick, then drizzle with glaze. Cut into serving slices.
Comments
Super delicious and moist, thank you! I might experiment by adding more matcha next time, I could go for an even stronger flavor~ Also, do you think I could freeze some of the loaf and toast/warm it back up? Otherwise I'll either buckle down or give some to friends and coworkers.
Thanks for giving this a try Greta. Yes, it should be perfectly safe to freeze for longer storage. Simple thaw completely then serve at room temperature.
I love using yogurt in baking, it really helps keep things moist and tender. I really need to experiment more with matcha - this looks like a good way to start.
So delicious and moist...i absolutely love matcha!!!
I have had matcha drinks but never a cake. This was just so good. It was moist and delicious.
I'm always looking for more ways to use matcha , and this matcha cake is perfect! The Greek yogurt keeps it so moist!
Made it last night! This loaf cake is flavored with matcha that is balanced with other recipe ingredients. I mean that the taste of matcha is not overwhelming: it is just all right! And the green-colored glaze is amazing! Will be making the cake again!
Yogurt adds a lot of moisture to this teatime perfect cake! Love it!
Yummm! Love matcha cake and this sounds delicious!
I just started liking Matcha. This is a moist and delicious cake.
Loved how moist this cake came out and how the flavors pair so well together! Delicious!
OMG that glaze is too much to resist - and I am a matcha fanatic! So the flavor profile is definitely made just for me. I will definitely be trying this one!
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