Preheat oven to 175 °Celsius.
Beat butter and sugar till light and fluffy for about 2 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, sift flour, matcha powder, baking powder, and salt. Fold in the sifted ingredients into the creamed mixture alternately with milk. Start and end with flour.
Finally, fold in the vanilla essence.
Pour the cake batter into a well-greased and floured loaf cake tin. Level the top.
Bake the matcha pound cake for 40 to 45 minutes until a skewer inserted in the center of the cake comes out without any wet batter.
Remove the cake from the oven and let it cool in the tin for 5 to 10 minutes before turning it out onto a wire rack to cool further.
Let the cake cool completely before dredging the icing sugar on.