Matcha and kinako pound cake

Preparation

Preheat the oven to 180°C. Line the cake tin with parchment paper.

1. Make the batter

In a bowl, combine the sugar and beaten eggs, mixing well with a whisk. Add the melted salted butter and milk, and stir until combined. Once the mixture is uniform, add the remaining ingredients (pancake mix and Drinkable Matcha Kinako) and mix until the flour is no longer visible.

2. Bake

Pour into the tin and bake in the 180°C oven for about 20 minutes, or until a bamboo skewer comes out clean when inserted into the center.

3. Finish

Once it has cooled slightly, remove from the tin and cut into easy-to-eat slices. Serve on a plate and enjoy.

Avoid over-mixing

Be careful not to over-mix after adding the dry ingredients, as this can develop gluten and make the cake tough. Stop mixing as soon as the dry ingredients are fully incorporated.

Storage

Wrap in plastic wrap and consume within 2–3 days at room temperature, or 4–5 days if stored in the refrigerator.

The Charm of Matcha Kinako Pound Cake

The greatest appeal of this pound cake, with its exquisite balance of matcha and kinako flavors, is that it uses pancake mix, making it easy for beginners to prepare without error. No special baking equipment is needed—just mix and bake to enjoy an authentic taste.

It's a perfect treat for snacking, and also makes a wonderful small gift. Add a bit of comforting Japanese luxury to your daily tea time.

Making Matcha Kinako Pound Cake is a perfect introduction to Japanese baked goods. We hope you'll try it at home.

Please also check out our other recipes using kinako.