If you are looking to bring a unique twist to a classic dessert, this Matcha Pound Cake Recipe is absolutely the way to go. Bursting with the earthy, vibrant notes of premium matcha powder, this pound cake balances richness and subtle sweetness flawlessly. Every bite melts into a moist, tender crumb with a beautiful green hue that is as pleasing to the eyes as it is to the palate. It’s perfect for afternoon tea, a decadent snack, or a special treat for guests who appreciate something a little different yet timelessly comforting.
Ingredients You’ll Need
These ingredients come together to create a beautifully textured cake where every element plays an essential role—flour gives structure, matcha provides that signature vivid color and flavor, and the combination of sugars and butter ensures buttery richness and moistness.
- All-purpose flour (1 ¾ cups): The foundation of the cake’s soft, tender crumb.
- Matcha powder (1 ½ tablespoons): Use a high-quality culinary grade to get the best flavor and beautiful green color.
- Baking powder (1 teaspoon): Helps the cake rise perfectly for a light texture.
- Salt (½ teaspoon): Balances sweetness and enhances the overall flavors.
- Unsalted butter (1 cup, softened): Provides richness and moisture for that melt-in-your-mouth effect.
- Granulated sugar (1 cup): Adds sweetness and helps create a tender crumb.
- Light brown sugar (½ cup): Adds a hint of caramel undertones and moisture.
- Large eggs (4, room temperature): Bind the batter while adding structure and richness.
- Vanilla extract (1 teaspoon): Offers a sweet aromatic depth to complement the matcha.
- Whole milk (½ cup, room temperature): Keeps the batter smooth and adds moisture.
- Powdered sugar: For a delicate dusting that adds a subtle sweetness and pretty finish.
- Whipped cream or vanilla ice cream: Classic accompaniments that elevate the serving experience.
How to Make Matcha Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan thoroughly to ensure your cake comes out easily without sticking. This little prep step sets you up for success right from the beginning.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, vibrant matcha powder, baking powder, and salt. Combining these ingredients early guarantees an even distribution of matcha flavor and helps the cake rise beautifully later.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with both granulated sugar and light brown sugar until the mixture is creamy and light in color. This step is vital for incorporating air into the batter, which results in a tender, airy cake.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, making sure to mix well after each addition to keep the batter smooth and emulsified. Stir in the vanilla extract to add a comforting sweetness that complements the earthiness of matcha perfectly.
Step 5: Combine Wet and Dry Ingredients
Now, gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing just until everything is combined. Overmixing here can make the cake dense, so gentle folding is key.
Step 6: Bake the Cake
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean, unveiling a perfectly cooked interior with a tender crumb.
Step 7: Cool and Finish
Let the pound cake cool in the pan for about 10 minutes, which helps it set and makes it easier to handle. Then transfer it to a wire rack to cool completely before dusting with powdered sugar. Serving it slightly warm or at room temperature is ideal for showcasing the lovely flavors.
How to Serve Matcha Pound Cake Recipe
Garnishes
Dusting the cooled cake with a light layer of powdered sugar not only adds a touch of sweetness but also enhances its green color, creating an inviting presentation. Fresh berries or a sprinkle of toasted white sesame seeds can add delightful texture and contrast.
Side Dishes
Matcha pound cake pairs wonderfully with lightly sweetened whipped cream or a scoop of creamy vanilla ice cream. For a refreshing complement, serve alongside fresh fruit such as sliced strawberries or kiwi to elevate the matcha’s vegetal notes.
Creative Ways to Present
Try slicing the cake into small squares and layering them with whipped cream and red bean paste for a matcha-inspired dessert parfait. Another fun idea is to toast the slices lightly and serve them with a drizzle of honey or matcha glaze for an extra flavor punch.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your matcha pound cake tightly in plastic wrap or store it in an airtight container. It keeps beautifully at room temperature for up to 3 days, maintaining its moist texture and vibrant flavor.
Freezing
If you want to enjoy the cake later, wrap it well in plastic wrap and then foil before freezing. It will keep for up to 2 months. Thaw it overnight in the fridge, then bring to room temperature before serving for the best taste and texture.
Reheating
For a freshly baked feel, reheat individual slices gently in a microwave for about 15 seconds or pop them in a toaster oven for a slight crisp outside with a warm, tender center. Just be careful not to overheat and dry it out.
FAQs
Can I use a different type of flour for this Matcha Pound Cake Recipe?
While all-purpose flour delivers the best texture for this recipe, you can experiment with cake flour for an even lighter crumb, but adjustments to liquid may be necessary. Whole wheat flour is not recommended as it will change the texture and color significantly.
Is it possible to substitute the butter with oil?
Butter is key for the rich flavor and tender crumb of this Matcha Pound Cake Recipe. Using oil may result in a denser and less flavorful cake, so it’s best to stick with butter for authentic results.
How do I ensure my matcha flavor is strong?
Using high-quality, fresh matcha powder is essential. Also, the amount in this recipe balances the flavor well, but if you prefer a more intense matcha taste, you can carefully add a little extra powder without overwhelming the cake.
Can this cake be made gluten-free?
To make this recipe gluten-free, substitute all-purpose flour with a certified gluten-free blend designed for baking. Keep in mind that texture may vary slightly, so adjusting liquids slightly may help maintain moisture.
What’s the best way to cut the cake without crumbling?
Use a sharp serrated knife and cut slowly with a gentle sawing motion. For cleaner slices, chill the cake in the fridge for about 30 minutes before cutting, which firms it up for less crumbling.
Final Thoughts
There’s something truly special about baking your own Matcha Pound Cake Recipe and watching that gorgeous green cake emerge from the oven. It’s a wonderful way to surprise your taste buds and impress friends with a simple, elegant dessert packed with flavor and charm. I encourage you to give this recipe a try—it’s one of those treats that feels cozy and sophisticated all at once. Happy baking!
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Matcha Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Description
This Matcha Pound Cake is a moist and flavorful twist on the classic pound cake, featuring the vibrant green tea flavor of high-quality matcha powder. Soft butter, a touch of brown sugar, and a hint of vanilla balance the earthy tones of matcha, creating a delightful dessert that’s perfect for teatime or any special occasion. Served dusted with powdered sugar and optionally paired with whipped cream or vanilla ice cream, this cake offers a refined taste experience that’s both comforting and sophisticated.
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 (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan to ensure the cake doesn’t stick and bakes evenly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt until evenly mixed. Set this aside for gradual incorporation.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture becomes creamy, light, and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, mixing well after each addition to ensure proper emulsification. Then stir in the vanilla extract for flavor.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture in alternating portions with the whole milk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes to firm up, then turn it out onto a wire rack to cool completely to room temperature.
- Finish and Serve: Once fully cooled, dust the cake with powdered sugar. Serve slices with whipped cream or vanilla ice cream for added richness and a delightful presentation.
Notes
- Using culinary grade or higher matcha powder ensures the best flavor and vibrant color for the cake.
- Room temperature ingredients, especially butter and eggs, help the batter blend smoothly for better texture.
- Do not overmix the batter after adding dry ingredients to avoid a dense texture.
- Test doneness by inserting a toothpick; if it comes out with moist crumbs but no raw batter, the cake is ready.
- Leftover cake can be stored airtight at room temperature for up to 3 days or refrigerated for up to a week.
