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1. Prepare all the ingredients, make the matcha paste, add the water to the matcha powder twice. Stir well.

2. The butter softens at room temperature, so soft that it can be easily pressed by your fingers.

3. Stir the butter at a low speed with an electric whisk, add half of the granulated sugar, mix well, then add the other half of the granulated sugar, stir thoroughly so that the butter is full of air and close to white

4. Add the egg liquid after returning to normal temperature into the butter four times, and stir evenly after each addition. The batter after stirring is very smooth.

5. Sift the flour and baking powder. Use the tossing method to effectively mix the batter.

6. Take half of the batter and add it to the matcha sauce. For chocolate, pour it into the chocolate sauce. For matcha and chocolate, add matcha sauce and chocolate sauce.

7. Then pour the original batter into a mold lined with parchment paper. Use a spatula to flatten it.

8. Then pour the matcha batter. After smoothing, make the middle of the batter high on both sides. Preheat the oven at 180 degrees

9. After a few shakes, put it in the oven at 180 degrees and bake for 35 minutes.

10. Remove the baking paper for the baked cake, let it cool for a few minutes, and brush with honey water while it is still warm

11. Wrap it in plastic wrap, put it in the refrigerator for 2 to 3 days, wait for the butter to return to the oil, and it will be more delicious!

12. After leaving it for 2 days, I couldn't help but take it out and cut it open! Beautiful! Two colors!

13. The sweet pound cake is ready to eat!

14. Here is another beautiful picture of the finished product!

Tips:

The final batter must be mixed, otherwise it will defoam, and the cake will not be perfect.