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
Scale
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
