Matcha Pound Cake Recipe

Introduction

This Matcha Pound Cake offers a delightful twist on a classic dessert, incorporating the vibrant, earthy flavors of matcha green tea. It’s moist, tender, and perfect for afternoon tea or a simple treat any time of the day.

Ingredients

• 1 ¾ cups (220g) all-purpose flour
• 1 ½ tablespoons matcha powder (culinary grade or higher for best flavor)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (226g) unsalted butter (softened to room temperature)
• 1 cup (200g) granulated sugar
• ½ cup (100g) light brown sugar
• 4 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• ½ cup (120ml) whole milk (at room temperature)
• Optional: Powdered sugar for dusting
• Optional: Whipped cream or vanilla ice cream for serving

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Step 2: In a medium bowl, sift together the flour, matcha powder, baking powder, and salt. Whisk to combine evenly, ensuring no lumps remain from the matcha powder.
3. Step 3: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until light and fluffy, about 3–4 minutes. Scrape down the sides of the bowl as needed.
4. Step 4: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until smooth.
5. Step 5: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed or fold gently with a spatula to avoid overmixing.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the loaf with foil during the last 10–15 minutes of baking.
7. Step 7: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve as is, or dust with powdered sugar for a touch of sweetness.

Tips & Variations

• Use high-quality culinary matcha powder for the best flavor and vibrant color.
• For a richer cake, substitute whole milk with buttermilk or add a tablespoon of sour cream.
• If you prefer a less sweet cake, reduce the granulated sugar by ¼ cup.
• Add white chocolate chips or toasted nuts for extra texture and flavor.

Storage

Store the cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices gently in a microwave for 10–15 seconds or in a low oven until slightly warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of flour for this cake?

All-purpose flour works best for this pound cake. Using cake flour can make it lighter, but it may affect the texture slightly. Avoid whole wheat flour as it may make the cake dense.

What if I don’t have matcha powder on hand?

Matcha is key to this cake’s flavor, but if unavailable, you can omit it for a classic pound cake or substitute with finely ground green tea leaves, though flavor and color won’t be as vibrant.

Matcha Pound Cake Recipe

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5 from 93 reviews

This Matcha Pound Cake is a delightful fusion of classic pound cake richness and the unique, earthy flavor of high-quality matcha powder. Moist and tender with a subtle green tea aroma, this loaf cake is perfect for afternoon tea or as a sophisticated dessert. Finished with an optional dusting of powdered sugar and served with whipped cream or vanilla ice cream, it offers a balanced sweetness and a beautiful presentation.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 to 10 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese-inspired
• Diet: Vegetarian

Ingredients

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Dry Ingredients:

• 1 ¾ cups (220g) all-purpose flour
• 1 ½ tablespoons matcha powder (culinary grade or higher for best flavor)
• 1 teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients:

• 1 cup (226g) unsalted butter (softened to room temperature)
• 1 cup (200g) granulated sugar
• ½ cup (100g) light brown sugar
• 4 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• ½ cup (120ml) whole milk (at room temperature)

Optional:

• Powdered sugar for dusting
• Whipped cream or vanilla ice cream for serving

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal of the cake after baking.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, matcha powder, baking powder, and salt. Whisk the mixture well to combine evenly and remove any lumps from the matcha powder, ensuring a smooth batter.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream the softened unsalted butter with the granulated sugar and light brown sugar. Beat for about 3 to 4 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as necessary to incorporate all ingredients evenly.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, mix in the vanilla extract until the batter is smooth and uniform in texture.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet batter in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed or fold gently with a spatula, taking care not to overmix which could toughen the cake.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula. Bake in the preheated oven for 50 to 60 minutes until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the loaf with aluminum foil during the last 10 to 15 minutes to prevent burning.
7. Cool and Serve: Let the cake cool in the pan for about 10 minutes. Then, transfer it onto a wire rack to cool completely. Slice and serve plain or dust with powdered sugar. For an extra indulgence, serve alongside whipped cream or vanilla ice cream.

Notes

• Ensure eggs and milk are at room temperature to create a smooth, well-emulsified batter.
• Use culinary grade or higher matcha powder for the best flavor and vibrant green color.
• Do not overmix the batter once the dry ingredients are added to avoid a dense cake texture.
• If you don’t have parchment paper, thoroughly grease and flour the loaf pan to prevent sticking.
• For a stronger matcha flavor, you can increase the matcha powder slightly, but be careful as it might add some bitterness.
• Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: matcha pound cake, green tea cake, Japanese dessert, pound cake recipe, matcha powder dessert