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

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 (optional)

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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.