Mix together matcha powder and yogurt until thoroughly combined.
Preheat oven to 300F. Combine butter and sugar in mixing bowl with paddle attachment. Cream butter and sugar together until soft and smooth. Add eggs, one a time, and mix until well incorporated. Add flour, a few spoonfuls at a time, until well incorporated. Add matcha powder and continue to mix until well incorporated. Spray a tube pan, springform pan, or loaf pan with nonstick spray. Dust pan with flour and shake off excess. Pour cake batter into pan, filling approximately ¾ to the top. Bake approximately 35-45 minutes until a toothpick inserted at center comes out clean. Let cool.
Add whipped cream to clean mixing bowl in mixer with whisk attachment. Whip until cream begins to thicken. Add sugar. Add vanilla extract, one drip at a time.
Place matcha yogurt at base of jar or cup. Slice pound cake and crumble gently with hands. Cover pound cake with granola, fruit, and Chantilly cream as desired.