This Matcha Pound Cake blends the earthy richness of ceremonial-grade matcha with the buttery, dense crumb of a classic pound cake. Slightly sweet with a subtly bitter edge, this treat is both refined and comforting. Whether served with tea, coffee, or a dollop of whipped cream, it’s perfect for those who enjoy desserts that aren’t overly sugary. Visually striking with its vibrant green hue, it’s as beautiful as it is delicious.
Why You’ll Love This Matcha Pound Cake
Unique flavor profile with earthy matcha notes.
Dense, moist texture ideal for slicing and sharing.
Great for breakfast, brunch, or afternoon tea.
Naturally colored without food dyes.
Elegant fusion of East-meets-West dessert culture.
Ingredients for Matcha Pound Cake
Ready to whip up something delicious? Start with these basics.
All-purpose flour: The backbone of any pound cake, it gives structure and a tender crumb.
Baking powder: This leavening agent helps the cake rise, ensuring a light texture.
Salt: Just a pinch enhances the flavors and balances the sweetness.
Unsalted butter: Softened butter adds richness and moisture, making the cake melt in your mouth.
Granulated sugar: Sweetness is key, and sugar also helps create that lovely golden crust.
Large eggs: They provide moisture and act as a binding agent, giving the cake its structure.
Matcha green tea powder: This is the star of the show, imparting a vibrant color and unique flavor.
Vanilla extract: A splash of vanilla rounds out the flavors beautifully.
Whole milk: Adds moisture and richness, ensuring a tender crumb.
For those looking to elevate the flavor, consider adding a teaspoon of almond extract along with the vanilla. If you want a sweeter touch, a simple glaze made from powdered sugar and milk can be drizzled on top once the cake cools. You can find the exact measurements for these ingredients at the bottom of the article, ready for printing!
How to Make Matcha Pound Cake
Now that you have your ingredients ready, let’s dive into the steps to create this delightful Matcha Pound Cake. Each step is simple, and I’ll share some tips along the way to ensure your cake turns out perfectly.
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This step is crucial because it ensures even baking. While the oven heats up, grease and flour a 9×5-inch loaf pan. This will help the cake release easily once it’s baked.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This process helps to evenly distribute the baking powder and salt throughout the flour. It’s a small step, but it makes a big difference in the final texture of your Matcha Pound Cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes. The goal here is to incorporate air into the mixture, which will help your cake rise beautifully.
Step 4: Add Eggs
Next, add the large eggs one at a time, mixing well after each addition. This step is important because it allows each egg to fully incorporate into the batter, creating a smooth and cohesive mixture. Don’t rush this part; it’s worth the extra minute!
Step 5: Incorporate Matcha and Vanilla
Now, stir in the matcha green tea powder and vanilla extract until everything is fully combined. The vibrant green color of the matcha will start to shine through, and the aroma will be simply delightful. This is where the magic begins!
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the flour mixture. This method helps to keep the batter smooth and prevents overmixing, which can lead to a dense cake. Mix until just combined; a few lumps are okay!
Step 7: Bake the Cake
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, your Matcha Pound Cake is ready!
Step 8: Cool the Cake
Once baked, allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This cooling process is essential; it helps the cake set and enhances its flavor. Patience is key here!
Tips for Success
Use room temperature ingredients for better mixing and texture.
Don’t skip the whisking step; it ensures even distribution of dry ingredients.
Check your oven temperature with an oven thermometer for accuracy.
Let the cake cool completely before slicing for cleaner cuts.
Store leftovers in an airtight container to keep it moist.
Equipment Needed
9×5-inch loaf pan: A standard size for pound cakes; a round cake pan works too.
Mixing bowls: Use a large bowl for wet ingredients and a medium one for dry.
Whisk: A hand whisk is perfect, but an electric mixer speeds things up.
Spatula: A rubber spatula helps in folding and scraping the batter.
Toothpick: Essential for checking the cake’s doneness.
Variations of Matcha Pound Cake
Citrus Zest: Add a teaspoon of lemon or orange zest for a refreshing twist that brightens the flavor.
Nuts: Fold in chopped walnuts or almonds for added crunch and texture.
Chocolate Chips: Mix in semi-sweet or white chocolate chips for a sweet contrast to the earthy matcha.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a delicious gluten-free Matcha Pound Cake.
Vegan Version: Replace eggs with flax eggs and use plant-based butter and milk for a vegan-friendly treat.
Serving Suggestions for Matcha Pound Cake
Pair with a dollop of whipped cream for a creamy contrast.
Serve alongside fresh berries for a burst of color and flavor.
Enjoy with a cup of green tea or coffee to enhance the matcha experience.
Dust with powdered sugar for an elegant presentation.
FAQs about Matcha Pound Cake
What is matcha, and why is it used in this cake?
Matcha is a finely ground powder made from specially grown green tea leaves. It adds a unique flavor and vibrant color to the Matcha Pound Cake, making it stand out from traditional pound cakes.
Can I use other types of flour for this recipe?
Yes! You can experiment with different flours, such as almond flour or a gluten-free blend. Just keep in mind that the texture may vary slightly, but the flavor will still be delicious.
How should I store leftover Matcha Pound Cake?
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month.
Can I make this cake ahead of time?
Absolutely! This Matcha Pound Cake actually tastes better the next day as the flavors meld. Just make sure to cool it completely before wrapping it up for storage.
What can I serve with Matcha Pound Cake?
This cake pairs wonderfully with whipped cream, fresh berries, or a cup of green tea. You can also drizzle it with a simple glaze for an extra touch of sweetness.
Final Thoughts
Baking this Matcha Pound Cake is more than just a culinary task; it’s an experience that brings joy and warmth to your kitchen. The vibrant green hue and unique flavor of matcha create a delightful treat that’s perfect for any occasion. Whether you’re sharing it with family or enjoying a quiet moment with a cup of tea, this cake has a way of making everything feel special. Plus, the simplicity of the recipe means you can whip it up anytime the craving strikes. Trust me, once you try it, you’ll find yourself coming back for more!
