Preheat oven to 350 degrees. Butter cups and set aside.
Using an electric mixer on high speed, beat soft butter and sugar until light and fluffy about 5 minutes.
Add eggs one at a time, add vanilla. Mix for another 2 minutes.
With mixer on low, gradually add shifted flour and baking powder, beating just until combined (do not overmix).
Finish by hand with a spatula.
Take 2 tablespoons of the vanilla pound cake, mix in the matcha powder and whole milk.
Pipe or scoop a thin layer of the vanilla pound cake at the bottom of each cup. Add in a layer of the matcha pound cake in the center and top again with the vanilla pound cake.
Repeat the same technique for each cup. Using a chopstick marble each cake.
Bake light brown until a toothpick inserted in center of cake comes out clean, about 15-20 minutes.
180 grams Confectioner sugar
60 grams Orange juice
½ Lemon zest
Using a small mixing bowl, whisk all ingredients together until you get a thick paste. Allow pound cake to cool down for 20 minutes onto a wire rack before dip the lemon icing on top of cake. Drizzle a little of matcha powder on top.
Please take pictures of the finished product and post it on Instagram tagging ‘@chichifoofoo_official‘ and then enjoy your creation!