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Matcha Pound Cake Recipe

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4.3 from 5 reviews

This Matcha Pound Cake recipe is a delightful twist on the classic pound cake, infusing it with vibrant matcha green tea powder for a subtle earthy flavor and beautiful green hue. Perfectly moist and tender, this cake is enhanced with a balanced sweetness from both granulated and brown sugars, and a smooth richness from the butter and whole milk. Ideal for serving with a dusting of powdered sugar or alongside whipped cream or vanilla ice cream, it makes an elegant treat for any occasion.

  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

Ingredients

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)

For Serving

  • 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 thoroughly to evenly combine and to remove any lumps, especially from the matcha powder.
  3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter with the granulated sugar and light brown sugar. Beat for about 3–4 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl intermittently to make sure everything is well incorporated.
  4. Add Eggs and Vanilla: Beat the eggs into the creamed butter and sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next. Then, add the vanilla extract and mix until smooth.
  5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the whole milk. Start and end with the dry ingredients. Mix on low speed or fold gently with a spatula to avoid overmixing, which can toughen the cake.
  6. Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes or until a toothpick inserted into the center comes out clean. If the cake top begins to brown too quickly, tent with foil during the last 10–15 minutes to prevent over-browning.
  7. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice the cake and serve as is or dust with powdered sugar. For an indulgent treat, serve with whipped cream or vanilla ice cream.

Notes

  • Make sure all wet ingredients, especially eggs and milk, are at room temperature to ensure a smooth batter and even baking.
  • Use culinary grade matcha powder for the best flavor and vibrant color.
  • Do not overmix the batter after adding the flour and milk to keep the cake tender.
  • Line the loaf pan with parchment paper for easy removal and to preserve the cake’s shape.
  • Cover the loaf with foil if it starts browning too fast during baking to avoid a burnt crust.
  • This cake pairs wonderfully with light toppings like whipped cream or vanilla ice cream to complement the delicate matcha flavor.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

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