1. Preheat the oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line it with parchment paper.

2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

3. In a large bowl, beat the softened butter and granulated sugar using a hand mixer or a stand mixer fitted with the paddle attachment until light and fluffy, about 3-4 minutes.

4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

5. Sift the matcha powder into the butter-sugar mixture and mix until well combined.

6. Add the vanilla extract and mix until incorporated.

7. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

8. Pour the batter into the prepared loaf pan and smooth the top.

9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.