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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.

Ingredients

Scale

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

Find it online: https://tastybella.com/matcha-pound-cake-recipe/