Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups salted butter, (softened)
  • 2 cups white sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 3/4 cup canned evaporated milk
  • 3 tablespoons matcha powder
  • 1 tablespoon confectioner's sugar for garnish, (optional)

Instruction

  • Preheat oven to 300 degrees.
  • Prepare a bundt pan by lightly spraying with non-stick cooking spray and lightly flouring the entire baking surface of the pan. Gently tap out the excess flour. Set aside.
  • In a large mixing bowl, using a hand held mixer, cream together the butter and sugar until light and fluffy.
  • Add each egg, one at a time, and incorporate well into the butter and sugar mixture. Add the vanilla and mix well. Scrape the sides of the bowl and mix again.
  • Add 1 1/2 cups of flour, 1 teaspoon of baking powder, and 2 tablespoons of matcha powder. Beat into the butter and sugar mixture.
  • Add 1/2 cup canned evaporated milk and incorporate well.
  • Add 1 1/2 cups more flour, 1/2 teaspoon baking powder, and 1 tablespoon matcha powder. Again, beat well.
  • Lastly, add the last 1/4 cup canned evaporated milk and beat well.
  • Pour cake batter into prepared bundt pan. Tap the pan firmly onto a cutting board to level out the batter.
  • Bake for 60 minutes. Check at the 50 minute mark by inserting a toothpick into the cake. If the toothpick comes out clean, the cake is done. After the 50 minute mark, check the cake for doneness every 10 minutes.
  • Allow the cake to cool in the bundt pan for 20 minutes before turning out onto a wire cooling rack to continue the cooling process.
  • Dust with confectioner's sugar, slice, and serve!