Introduction

This Matcha Pound Cake is a delightful twist on a classic, featuring the earthy, vibrant flavor of matcha green tea. It’s moist, tender, and perfect for enjoying with a cup of tea or coffee. Whether you’re a matcha lover or new to its delicious taste, this cake is easy to make and sure to impress.

A slice of green matcha cake is shown on a white plate, with the cake having a soft, airy texture and a few cracks on the top surface. Behind the cake is a glass filled with light green matcha latte topped with white foam and sprinkled with matcha powder. Both items are placed on a white marbled surface, with green leaves in the background adding a fresh touch. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

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.
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.
Step 3: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together with a mixer until light and fluffy, about 3–4 minutes. Scrape down the sides as needed.
Step 4: Beat in the eggs one at a time, fully mixing each before adding the next. Add the vanilla extract and mix until smooth.
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 to avoid overmixing.
Step 6: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil during the last 10–15 minutes.
Step 7: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve, dusted with powdered sugar and accompanied by whipped cream or vanilla ice cream if desired.

Tips & Variations

Use high-quality culinary grade matcha powder for the best flavor and vibrant green color.
Room temperature ingredients help achieve a smooth batter and even baking.
For a nutty twist, fold in chopped white chocolate or toasted almonds before baking.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw at room temperature before serving. Reheat slices gently in the microwave for a few seconds if desired.

How to Serve

A close-up of a rectangular green matcha cake with a smooth top cracked in the middle, showing a soft and fluffy inner texture. The cake is placed on a white plate resting on a white marbled surface. To the right, there is a tall clear glass filled with light green matcha milk topped with white foam and sprinkled with matcha powder. Some green leaves are scattered around on the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk instead of whole milk?

Yes, you can substitute whole milk with almond milk, oat milk, or any preferred milk alternative, but keep in mind slight changes in texture and flavor.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If batter sticks to the toothpick, bake for a few more minutes and test again.