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Matcha Pound Cake Recipe

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3.9 from 7 reviews

A delightful Matcha Pound Cake combining the rich flavors of buttery pound cake with the earthy notes of culinary-grade matcha powder. Perfectly moist and tender with a subtle green tea aroma, this cake makes an elegant dessert or afternoon treat served with powdered sugar, whipped cream, or vanilla 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)

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 9x5-inch loaf pan and line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: 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.
  3. Cream Butter and Sugars: 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, about 3 to 4 minutes. Scrape down the bowl as needed to incorporate everything evenly.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully mixed 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 milk. Begin and end with the dry ingredients. Mix on low speed or fold gently with a spatula to avoid overmixing.
  6. Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil during the last 10 to 15 minutes.
  7. Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve as is or dust with powdered sugar and serve with whipped cream or vanilla ice cream for an extra treat.

Notes

  • Use culinary-grade matcha powder for the best flavor and vibrant color.
  • Ensure all ingredients, especially eggs and milk, are at room temperature for better mixing and texture.
  • Do not overmix the batter to keep the cake tender.
  • If you don’t have parchment paper, thoroughly grease and flour the loaf pan to prevent sticking.
  • The cake can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.

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