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Matcha Pound Cake Recipe

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★★★★★

4.5 from 80 reviews

This Matcha Pound Cake is a delightful fusion of traditional pound cake richness and vibrant, earthy matcha flavor. Moist, tender, and beautifully green, it’s perfect for an elegant tea-time treat or a unique dessert. The cake is softened with butter and enhanced by the subtle bitterness of matcha powder, balanced with vanilla and a light dusting of powdered sugar or served with whipped cream or vanilla ice cream.

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)

For Serving

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

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, culinary grade matcha powder, baking powder, and salt. Whisk thoroughly to combine and eliminate any lumps from the matcha powder for 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 both the granulated and light brown sugars. Beat on medium speed for about 3 to 4 minutes until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them into the mixture. Then stir in the vanilla extract to add depth of flavor and a smooth finish.
  5. Alternate Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture in three parts, alternating with the whole milk—beginning and ending with the dry ingredients. Mix on low speed or fold gently with a spatula to avoid overmixing, which could make the cake dense.
  6. Bake: Pour the finished batter evenly into the prepared loaf pan and smooth the surface with a spatula. Bake in the preheated oven for 50 to 60 minutes. To check doneness, insert a toothpick into the center of the cake; it should come out clean. If the top of the cake browns too quickly, tent it loosely with aluminum foil during the last 10 to 15 minutes of baking.
  7. Cool and Serve: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then carefully remove it from the pan and allow it to cool completely on the rack. Once cooled, dust the cake with powdered sugar for added sweetness and serve with whipped cream or vanilla ice cream if desired.

Notes

  • Use culinary grade matcha powder for the best flavor and color intensity.
  • Ensure all ingredients, especially eggs and milk, are at room temperature for smooth batter and better rise.
  • Do not overmix the batter after adding dry ingredients to keep the cake tender.
  • If you don’t have parchment paper, grease the pan thoroughly to prevent sticking.
  • Matcha is naturally bitter, so adjust sugar slightly if you prefer a sweeter cake.
  • Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Keywords: matcha pound cake, green tea cake, Japanese dessert, baked matcha cake, easy pound cake recipe

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