INGREDIENTS

• Pound Cake
• • ½ cup unsalted butter, room temperature
• • 1 cup raw sugar
• • 2 eggs
• • 1 tsp pure vanilla extract
• • ½ cup plain yogurt
• • ¼ cup whole milk
• • 1 ½ cups all purpose flour
• • ¼ tsp baking powder
• • ¼ tsp baking soda
• • ½ tsp sea salt
• • 1 tsp Aiya Culinary Grade Matcha
• • 2 Tbsp cocoa powder
• Chocolate Glaze
• • 3 Tbsp unsalted butter, melted
• • 2 Tbsp cocoa powder
• • 2 Tbsp whole milk
• • 1 cup powdered sugar

DIRECTIONS

• Pound Cake
• 1. Preheat oven to 350F. Grease a loaf cake pan.
• 2. In the bowl of a standmixer fitted with the paddle attachment cream the butter and sugar until fluffy.
• 3. Add in the eggs one at a time until incorporated, followed by the vanilla extract and yogurt.
• 4. Sift in the flour, baking powder, baking soda and sea salt.
• 5. Beat until batter is smooth, about 2 minutes.
• 6. Divide batter in half amongst two bowls.
• 7. Whisk in the Matcha powder to one bowl & the cocoa powder into the remaining bowl.
• 8. Add the batter to the prepared loaf cake pan, one scoop at a time alternating between the Matcha batter & the chocolate batter.
• 9. Once all the batter has been added, run a knife through to create a swirl pattern.
• 10. Bake for 30-40 minutes, or until the top bounces back to touch.
• 11. Let cool completely before removing from pan & glazing.
• Chocolate Glaze
• 1. In a sauce pan over medium heat melt butter.
• 2. Add the cocoa powder and milk. stir until combined.
• 3. Sift in the powdered sugar and whisk until glaze is silky smooth.
• 4. Remove from heat & pour over top of the loaf cake.
• 5. Let set before slicing.