Grease an 8×8-inch square cake pan with butter. Line it with parchment paper with a slight overhang on the pan edges. Grease over the parchment paper. Sprinkle two teaspoons of sugar in the pan.

Sift the cake flour until light and airy.

In a small saucepan, melt the honey in the milk but do not boil. Alternatively, mix the honey and milk in a microwave-safe cup or bowl and heat until well-incorporated. Stir until smooth and set aside.

In another bowl, beat the eggs with the sugar until slightly thickened and the color turns to a pale yellow. Mix in the milk and honey.

Gradually add the flour to make a thick batter.

Stir in the green tea powder until well blended and the color is evenly distributed.

Pour the batter into the buttered pan, filling no more than ¾ of the way.

Bake in a preheated oven at 350 degrees F for 10 minutes on the top rack.

Lower the heat to 325 degrees F and transfer the pan to the bottom rack of the oven. Continue to bake for 45 minutes, testing the cake with a toothpick for doneness.

Remove from the oven and transfer to a wire rack to cool for about 10 minutes.

Lift the cake from the pan using the edges of the parchment paper and continue to cool the cake completely on the wire rack.

Remove the parchment paper. Slice off the edges of the cake to reveal the inside green color to contrast with the brown top.

Slice into portions, brushing off the crumbs from the cake, and serve.