This Matcha Pound Cake is a rich and flavorful dessert that combines the earthy taste of matcha with a moist, buttery cake. The matcha powder gives the cake a vibrant green color and an aromatic flavor that’s perfect for any occasion. With a light, tender crumb and a sweet, delicate texture, this cake is sure to be a hit. Serve it on its own or with a dusting of powdered sugar and a scoop of whipped cream or vanilla ice cream for an extra indulgence.
Why You’ll Love This Recipe
I love this Matcha Pound Cake because it’s so simple to make yet incredibly flavorful. The matcha powder infuses the cake with its signature taste, giving it a unique twist on the classic pound cake. The cake itself is buttery and moist, and it has the perfect balance of sweetness. It’s a wonderful treat for matcha lovers, and the optional powdered sugar dusting makes it feel like a special occasion dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Dry Ingredients:
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1 ¾ cups (220g) all-purpose flour
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1 ½ tablespoons matcha powder (culinary grade or higher for best flavor)
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1 teaspoon baking powder
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½ teaspoon salt
Wet Ingredients:
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1 cup (226g) unsalted butter (softened to room temperature)
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1 cup (200g) granulated sugar
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½ cup (100g) light brown sugar
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4 large eggs (at room temperature)
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1 teaspoon vanilla extract
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½ cup (120ml) whole milk (at room temperature)
Optional:
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Powdered sugar for dusting
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Whipped cream or vanilla ice cream for serving
Directions
Step 1: Preheat and Prepare
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Preheat your oven to 350°F (175°C).
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Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
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In a medium bowl, sift together the flour, matcha powder, baking powder, and salt.
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Whisk to combine evenly, ensuring there are no lumps of matcha powder.
Step 3: Cream Butter and Sugars
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In a large mixing bowl, use a hand mixer or stand mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy. This will take about 3–4 minutes.
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Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
Step 4: Add Eggs and Vanilla
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Beat in the eggs, one at a time, ensuring each egg is fully mixed before adding the next.
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Add the vanilla extract and mix until smooth.
Step 5: Alternate Wet and Dry Ingredients
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Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients.
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Mix on low speed or fold gently with a spatula to avoid overmixing.
Step 6: Bake
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Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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If the top starts browning too quickly, tent the loaf with foil during the last 10–15 minutes of baking.
Step 7: Cool and Serve
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Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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Slice and serve as is, or dust with powdered sugar for a touch of sweetness.
Servings and Timing
This recipe yields 10 servings. It takes about 15 minutes of prep time and 55 minutes of cooking time, for a total time of about 1 hour from start to finish.
Variations
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Add Nuts: Fold in some chopped almonds, walnuts, or pecans into the batter for added texture and flavor.
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Citrus Twist: Add the zest of an orange or lime for an additional citrusy layer of flavor that complements the matcha.
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Chocolate Swirl: Add a bit of melted chocolate into the batter before baking for a beautiful marbled effect.
Storage and Reheating
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Storing Leftovers: Store the cake in an airtight container at room temperature for up to 3 days.
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Freezing: You can freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months.
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Reheating: If you want to reheat the cake, warm it in the oven at 300°F (150°C) for about 10 minutes.
FAQs
Can I use almond flour instead of all-purpose flour?
You can use almond flour as a substitute, but be aware that the texture will change, and it might not rise as much. If you want a lighter texture, it’s best to stick with all-purpose flour.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitution, and consider adding a bit of xanthan gum if your flour blend doesn’t already contain it.
Can I add more matcha powder for a stronger flavor?
Yes, you can increase the amount of matcha powder for a more intense flavor. Just be cautious, as too much matcha can make the cake slightly bitter.
Can I use non-dairy milk?
Yes, you can substitute almond milk, soy milk, or oat milk in place of regular milk for a dairy-free version.
How can I make the cake more moist?
For a richer, more moist cake, you can add a tablespoon of yogurt or sour cream to the batter.
Conclusion
This Matcha Pound Cake is the perfect balance of rich, buttery flavor with a delicate matcha taste. Whether you enjoy it with a cup of tea or as a sweet snack, this cake is sure to be a favorite in your home. With its vibrant green color and subtle, earthy flavor, it’s perfect for anyone who loves matcha or wants to try something new. Enjoy!
Print
Matcha Pound Cake Recipe
- Total Time: 1 hour
- Yield: 10 servings
Description
This Matcha Pound Cake is a fragrant and flavorful treat with a delicate green tea flavor and a buttery, moist crumb. Perfect for matcha lovers and ideal for any occasion, served as is or with a dusting of powdered sugar or a scoop of ice cream.
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)
Optional:
Powdered sugar for dusting
Whipped cream or vanilla ice cream for serving
Instructions
Step 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 for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together the flour, matcha powder, baking powder, and salt.
Whisk to combine evenly, making sure there are no lumps from the matcha powder.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until light and fluffy (about 3–4 minutes).
Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each egg is fully mixed before adding the next.
Add the vanilla extract and mix until smooth.
Step 5: Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Start and end with the dry ingredients.
Mix on low speed or fold gently with a spatula to avoid overmixing.
Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, tent the loaf with foil during the last 10–15 minutes of baking.
Step 7: Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve as is, or dust with powdered sugar for a touch of sweetness. You can also serve with whipped cream or vanilla ice cream for an extra treat.
Notes
Ensure your matcha powder is culinary grade or higher for the best flavor.
This cake stores well at room temperature for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
