1. Preheat the oven to 350°F or 175°C. Prepare a 7 x 3.5 inch loaf pan with parchment sling or preparing the sides with butter and flour.

2. Sift hotcake mix and matcha powder into a medium bowl.

3. In a large bowl, whisk butter and sugar until all sugar has dissolved. Then add tamago and whisk until starting to lighten in color a bit. Then add milk and stir to combine.

4. Add the hotcake mix and matcha powder and mix just until combined. Be careful not to overmix!

5. Put the batter in the prepared pan. It will be thick so smooth it out with a spatula and tap it on counter to get rid of air bubbles!

6. Place in hot oven and set a timer for 10 minutes. When the timer goes off, take out and cut a shallow slit lengthwise down the middle of the pound cake. This helps the cake cook evenly, puff up nicely, and look fancy!

7. Return to the oven for another 25 to 30 minutes, until the top has a nice kitsune iro and a toothpick put in the center comes out clean. 

8. Remove finished cake from oven and place on cooling rack, still in the pan, for 10 minutes. After 10 minutes, remove from pan and let cool completely before slicing.

9. Enjoy with ice cream, whipped cream, coffee, or just on its own! This is a tasty Japanese treat that has a rich matcha flavor with light sweetness. A combination that is very popular in Japan!

10. Store any leftovers in an airtight container on the counter for 3 days, in the fridge for 1 week, or in the freezer for 2 months.