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Matcha Pound Cake Recipe

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4.2 from 53 reviews

  • Author: admin
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

Description

This Matcha Pound Cake combines the subtle, earthy flavor of premium matcha green tea powder with a classic buttery pound cake base. Soft, moist, and delicately flavored, it’s perfect for an elegant afternoon tea or a special dessert. Topped with a dusting of powdered sugar and served alongside whipped cream or vanilla ice cream, this cake offers a delicious balance of richness and matcha’s vibrant green tea taste.

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

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan thoroughly to prevent sticking and ensure easy removal after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt until evenly combined. Set aside to incorporate flavors.
  3. Cream butter and sugars: In a large bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar using an electric mixer until the mixture is creamy and light in color, which usually takes around 3-5 minutes.
  4. Add eggs and vanilla: Add the eggs one at a time into the creamed butter and sugar, beating well after each addition for proper emulsification. Stir in the vanilla extract thoroughly.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk in two parts (start and end with dry ingredients). Mix gently until just combined to avoid overmixing which can make the cake tough.
  6. Fill pan and smooth: Pour the batter into the prepared loaf pan and smooth the top evenly using a spatula to ensure uniform baking.
  7. Bake the cake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked through.
  8. Cool the cake: Remove from the oven and allow the cake to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely to room temperature.
  9. Serve: Once cooled, lightly dust the top of the pound cake with powdered sugar. Serve with whipped cream or a scoop of vanilla ice cream for an added indulgent touch.

Notes

  • Use culinary grade matcha powder for the best flavor and vibrant green color.
  • Make sure all ingredients, especially the eggs and milk, are at room temperature for better batter consistency.
  • Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
  • You can substitute whole milk with a non-dairy milk if desired, but it may slightly affect richness.
  • Let the cake cool completely before slicing to maintain its structure.
  • Prep Time: 20 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-inspired

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Find it online: https://falafelsrecipe.com/matcha-pound-cake-recipe/