2 cups all purpose flour
4 tsps. Green Tea Matcha Powder
1/2 tsp. baking powder
1/2 teaspoon baking soda
1/4 tsp. Salt
3 large eggs
1 cup plain Greek yogurt
1/2 cup oil- EVOO, canola or any that suits you
1 cup granulated sugar
1 tsp. vanilla extract
For the Frosting
4 oz. cream cheese, softened
2 cups powdered sugar
2 Tbsps. milk
1/2 teaspoon vanilla extract
1 tsp. Matcha Green Tea Powder
Preheat oven to 350 and grease your Bundt pan. In a large bowl, whisk together the flour, Matcha powder, baking powder, baking soda and salt.
In another bowl, beat the eggs with the yogurt just until combined. Pour in the oil, sugar and the vanilla extract and mix together.
Pour the wet ingredients into the dry mixture and stir to combine.
Transfer the batter to the prepared pan. Bake for about 30-35 minutes or until a tester inserted in the middle comes out clean. Be careful not to overbake or cake will be dry. Let it cool in the pan for about 15 minutes before removing from Bunt pan. When cake has cooled transfer to cake plate by placing cake plate on top of Bundt pan and inverting so cake slides out on cake plate.
To prepare frosting beat the cream cheese and sugar until smooth and creamy. Add the milk and vanilla extract and beat until well-blended. Set aside ½ cup of frosting. Frost cake with larger portion of frosting. Add 1 teaspoon green Matcha powder to reserved frosting blending until fully incorporated and spoon into pastry bag or small zippered sandwich bag. Press frosting into one corner of bag, press out air and seal. Snip small corner of bag and pipe Matcha green tea frosting over white frosting in desired pattern.