Preheat the oven to 355°F/180°C. Sift the dry ingredients together (you can skip this step... I do.)
Soften the butter at room temperature, or microwave for a few seconds to soften enough that you can mix it (don't let it melt!)
Put the butter in a bowl, add the sugar and mix well. Add the beaten eggs little by little, mixing very well.
Add cake flour, baking powder and matcha with a spatula, and mix until the batter is evenly incorporated.
Add the yogurt and matcha essence, and mix.
Line a poundcake mold with parchment paper, and pour in the batter. Optionally, add amanatto to taste (dust the beans with a little flour first to prevent them from sinking to the bottom).
Bake the cake in a preheated 355°F/180°C oven for 10 minutes. Take the cake out, and make a vertical slit in the middle of the cake.
The cut makes the cake rise nice and evenly. Turn the heat down to 320°F/160°C, bake the cake for an additional 30 minutes and it's done.
Put the cake mold on its side for a few minutes (this prevents the cake from falling apart). Put it back upright and leave to cool. When it's cooled, wrap in plastic wrap to prevent it from drying out.
This cake is delicious eaten when still warm. The yogurt makes it really moist. Give it a try!
Story Behind this Recipe
I had no milk around one time and tried yogurt instead, and the cake came out really moist. Ever since then I've been making poundcake with yogurt. It doesn't taste like yogurt at all, so don't worry.
You can make this anytime you want it - just mix and bake! People love to get these as a present.