Easy Matcha Yogurt Cake

Course: Cakes

Cuisine: Asian Fusion

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: servings

Calories: 231kcal

Author: Marvellina

A very easy-to-put-together cake made with Greek yogurt and flavored with matcha powder. It's perfect to start the day with it or to accompany that afternoon coffee or tea.

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US Customary - Metric

Equipment

Ingredients

125 g whole milk Greek yogurt room temperature
150 g eggs room temperature, from 3 large eggs
10 g matcha powder
100 g sugar
108 g cooking oil

Dry ingredients:

180 g cake flour
2 tsp baking powder
¼ tsp salt

Instructions

Prepare the cake batter:

I take the eggs and Greek yogurt out of the fridge an hour or so before I plan to bake. In a pinch, you can soak the eggs and Greek yogurt (in a container or a bowl) in warm water to bring the temperature up faster
Preheat the oven to 325 F (160 C) for conventional oven, 300 F (150 C) for convection oven
Brush 8 1/2 x 4 1/2 loaf pan with oil or use non-stick spray. Line parchment paper sling for easier removal later
Whisk the yogurt, sugar, and eggs until combined. Add matcha powder and oil and continue to whisk again.
The oil and the other ingredients should be well combined and shouldn't be separated. The eggs help to emulsify everything too
Sift in the dry ingredients into the yogurt mixture.
Use a spatula to fold the dry into the wet as you rotate the bowl. Fold until just combined. As long as you don't see any more streaks of flour, you are done mixing.
It's okay if the mixture is a bit lumpy
Scrape the batter into the prepared loaf pan and smooth the surface with rubber spatula. Tap the pan on the counter a few times to pop any large bubbles that got trapped inside the batter

Baking:

Place the pan on the middle rack and bake for 50-55 minutes or until a cake tester inserted into the center of the loaf comes out clean with a few sticky crumbs is okay as long as it's not wet. If it is, bake another 5 minutes and check again

Cooling:

Put the pan on top of a cooling rack and let the cake cool in the pan for 10-15 minutes. Grab the parchment paper to lift the cake out from the pan and set on a cooling rack to let it cool down completely

The cake tastes better the next day:

I strongly encourage you to wait the next day if you can. I've made this cake several times and it got better each day. The first day I found it a bit dry and lack of flavor. The next day, the matcha flavor came through and the cake was moist.

Store:

The cake can be kept at room temperature in an air-tight container for 2-3 days. I don't usually keep cakes in the fridge because it dries out the cakes. I usually wrap the cake well with cling wrap and another layer of aluminum foil and freeze them for longer storage (for up to one month). Simply thaw at room temperature before serving

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