Matcha Pineapple Pound Cake

Steps

1. 1
   Dice the pineapple and cook it in a pan with butter and sugar until it thickens into a jam. Stir in the lemon juice and set aside.
2. 2
   Slice some additional pineapple and pan-sear the slices until lightly browned, to be used as a topping for the cake.
3. 3
   Beat the butter and sugar together until pale and fluffy, then add the eggs one at a time, mixing well after each addition.
4. 4
   Sift the matcha powder, cake flour, and baking powder together, then fold into the butter mixture until you have a smooth, lump-free batter.
5. 5
   Swirl the pineapple jam into the batter, mixing just enough to create a marbled effect without fully combining.
6. 6
   Pour the batter into a loaf pan, arrange the seared pineapple slices on top, and bake until the cake is cooked through and golden on top.