If you’re craving a sweet treat with a sophisticated twist, Matcha Pound Cake is your answer. This delightful loaf blends the classic richness of pound cake with the earthy, slightly grassy notes of high-quality matcha green tea powder. The result is a stunning, moist cake with a vibrant green hue that’s absolutely irresistible for both tea lovers and dessert enthusiasts. Whether you’re serving it as an afternoon snack or the star of your brunch table, this cake strikes the perfect balance between familiar comfort and a touch of Japanese-inspired flair.
Ingredients You’ll Need
You only need a handful of pantry staples and a good culinary matcha to whip up this Matcha Pound Cake. Each ingredient plays a crucial part, ensuring every bite delivers just the right combination of tender crumb, gentle sweetness, and unique matcha flavor.
- Unsalted Butter (1 cup, softened): The backbone for any great pound cake, butter adds richness and gives the loaf its ultra-moist crumb.
- Granulated Sugar (1 cup): Sweetens the cake while ensuring a soft, delicate texture.
- Large Eggs (4, room temperature): Essential for structure and a tender, cohesive crumb—room temperature eggs blend seamlessly into the batter.
- All-Purpose Flour (1 ½ cups): Provides the perfect sturdy-but-soft base to let the matcha shine through.
- Matcha Green Tea Powder (2 tablespoons, culinary grade): The star of the show—choose a high-quality powder for vibrant color and a rich, deep tea flavor.
- Baking Powder (1 teaspoon): Lifts the batter so your pound cake bakes up tall and light.
- Salt (¼ teaspoon): A small amount benefits the overall flavor, making the sweetness and matcha pop.
- Whole Milk (¼ cup): Adds a bit of moisture for a truly tender bite.
- Vanilla Extract (1 teaspoon): Brings a delicate warmth that rounds out the earthy hint of green tea.
How to Make Matcha Pound Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. For the best results and easy release, grease a 9×5-inch loaf pan liberally, then line it with parchment paper. This sets the stage for a perfectly baked Matcha Pound Cake that won’t stick!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together with a hand mixer or stand mixer on medium speed until the mixture is pale, light, and fluffy—this should take a good 3 to 5 minutes. This step is key for that signature tender, melt-in-your-mouth texture.
Step 3: Add Eggs One at a Time
Crack your eggs into the bowl one at a time, mixing well after each addition. This ensures each egg is fully incorporated and keeps your batter luscious and smooth. Don’t rush this part; patience truly pays off for a flawlessly textured cake.
Step 4: Whisk the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt. Taking a minute here to fully blend your dry ingredients means your cake bakes up evenly colored and perfectly risen—no streaks or clumps of matcha hiding in the crumb.
Step 5: Combine Wet and Dry Ingredients
Now, gradually add the dry mixture to your creamed butter mixture, alternating with the milk. Begin and end with the dry ingredients (so: dry, milk, dry, milk, dry). Gentle mixing will keep everything light and fluffy, rather than dense. Stir in the vanilla extract just until the batter is smooth and uniform.
Step 6: Bake to Perfection
Pour the luxurious green batter into your prepared loaf pan and use a spatula to smooth the top. Bake for 50 to 55 minutes, or until a toothpick poked into the center comes out clean. The aroma will let you know you’re in for something special! Let your Matcha Pound Cake cool in the pan for about 10 minutes before lifting it out to finish cooling on a wire rack.
How to Serve Matcha Pound Cake
Garnishes
Dress up your Matcha Pound Cake with a light dusting of powdered sugar for an elegant, snowy finish, or a drizzle of simple glaze made with milk and confectioners’ sugar for added sweetness. Edible flowers or a few extra sprinkles of matcha powder can turn every slice into a tiny work of art.
Side Dishes
Enjoy a thick slice with a cup of hot green tea or a creamy latte—the flavors play off each other beautifully. Fresh berries or a dollop of whipped cream add a lovely brightness alongside the cake’s rich, buttery crumb. For a Japanese-inspired afternoon, serve it with a scoop of red bean or black sesame ice cream.
Creative Ways to Present
Cut the cake into cubes and layer them with whipped cream and strawberries for a deconstructed trifle. Or, toast thin slices and serve with mascarpone and matcha honey for a brunchy twist. The beautiful green color also makes Matcha Pound Cake look extra special on a dessert platter or as a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
Wrap any remaining Matcha Pound Cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. It keeps incredibly moist and even gains depth of flavor after a day, making it ideal for make-ahead snacking.
Freezing
If you want to keep your Matcha Pound Cake fresh for longer, wrap slices individually in plastic wrap, then place them in a freezer bag. They’ll stay delicious for up to two months. Thaw at room temperature before enjoying for the best texture and flavor.
Reheating
To revive your cake after storing or freezing, pop individual slices in the microwave for ten to fifteen seconds or warm them gently in a low oven. A hint of warmth makes the buttery crumb and earthy matcha notes especially enticing!
FAQs
Can I use ceremonial grade matcha instead of culinary grade?
Yes, but it’s not necessary! While ceremonial grade matcha offers a slight flavor upgrade and brighter green color, it’s also much pricier and subtler in taste. Culinary grade matcha is designed for baking and will give your Matcha Pound Cake vibrant color and excellent tea flavor.
How do I know if my matcha powder is fresh?
Fresh matcha powder should have a vivid green color and grassy, slightly sweet aroma. If your powder looks dull or smells a bit musty, it may be past its prime—fresh powder will help your cake look and taste its best.
Can I make this cake gluten-free?
Absolutely! Try using a cup-for-cup gluten-free flour blend designed for baking. Make sure all your other ingredients are gluten-free as well, and keep in mind the texture may be slightly more delicate than the classic version.
What’s the best way to get that vibrant green color?
Use a high-quality culinary grade matcha and make sure it’s well sifted into your dry ingredients. If you’d like a more intense green (and stronger tea flavor), feel free to bump the matcha up to three tablespoons as noted in the recipe tips.
My cake sank in the middle. What went wrong?
A sunken center usually happens if the cake was underbaked, the oven temperature was too low, or the pan was filled too much. Always check for doneness with a toothpick and let your cake cool gradually. Don’t open the oven door too early—patience is key for the perfect loaf!
Final Thoughts
If you’ve never experienced the cozy pleasure of Matcha Pound Cake, now’s your chance. With its rich flavor, striking appearance, and comforting crumb, this recipe has a way of turning an ordinary afternoon into something worth celebrating. Give it a try, and don’t be surprised if it becomes your new favorite cake to share—or keep all to yourself!
Print
Matcha Pound Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of matcha with this moist and tender Matcha Pound Cake. The earthy notes of green tea combined with the buttery richness of a traditional pound cake make this dessert a perfect balance of flavors.
Ingredients
Cake:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 1 ½ cups all-purpose flour
- 2 tablespoons matcha green tea powder (culinary grade)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and prep the pan: Preheat the oven to 350°F and grease a 9×5-inch loaf pan, then line with parchment paper.
- Cream butter and sugar: In a mixing bowl, cream the butter and sugar together until light and fluffy.
- Add eggs and dry ingredients: Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, matcha powder, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
- Finish the batter: Stir in the vanilla extract until just combined. Pour the batter into the prepared loaf pan and smooth the top.
- Bake: Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger tea flavor, you can increase the matcha to 3 tablespoons.
- Dust with powdered sugar or drizzle with a simple glaze for extra sweetness.
- Store leftovers tightly wrapped at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 19 g
- Sodium: 125 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
