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Matcha Pound Cake Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 60-70 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

Description

This Matcha Pound Cake recipe combines the earthy, vibrant flavor of matcha green tea powder with a dense, buttery pound cake base. Perfectly moist with a subtle sweetness and a hint of vanilla, this cake is ideal for afternoon tea or a delightful dessert. Topped with powdered sugar and served alongside whipped cream or vanilla ice cream, it offers a refined twist on a classic treat.

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan to prevent the cake from sticking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt until evenly mixed. Set this mixture aside.
  3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar until the mixture is light and creamy, which helps to incorporate air for a tender cake.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, mixing thoroughly after each addition to ensure even distribution. Then, stir in the vanilla extract for flavor enhancement.
  5. Combine Wet and Dry Ingredients: Gradually mix in the dry ingredient mixture alternately with the whole milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix to avoid a dense cake.
  6. Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the surface with a spatula for even baking.
  7. Bake: Bake in the preheated oven for 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This prevents sogginess and lets the texture set.
  9. Serve: Once cooled, dust the top with powdered sugar. Serve slices with whipped cream or vanilla ice cream for a delicious accompaniment.

Notes

  • Make sure all ingredients, especially eggs, butter, and milk, are at room temperature for best mixing results.
  • Use culinary grade matcha powder for the best vibrant color and flavor.
  • If you prefer a stronger matcha flavor, you can add a little more matcha powder but avoid overdoing it to prevent bitterness.
  • Store leftover cake wrapped in plastic wrap or airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Powdered sugar is optional but adds a nice decorative touch and slight sweetness.

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