If you’re looking to dazzle your friends or simply indulge in a slice of pure green tea heaven, this Matcha Pound Cake Recipe is the answer. This cake beautifully balances the earthy, vibrant flavor of matcha with the buttery richness of a classic pound cake, creating a tender, moist dessert that’s as visually stunning as it is delicious. Whether you’re an experienced baker or a kitchen newbie, this recipe invites you to experience Japanese-inspired baking with just a handful of simple ingredients and straightforward steps that lead to an irresistible treat every time.
Ingredients You’ll Need
Each ingredient in this Matcha Pound Cake Recipe plays an essential role in building the perfect texture, flavor, and stunning green color. From the creamy butter that tenderizes the crumb to the matcha powder that infuses every bite with authentic taste, these components come together effortlessly.
- 1 cup unsalted butter (softened): Provides the rich base and soft texture that defines a classic pound cake.
- 1 cup granulated sugar: Sweetens the cake while helping to create a light and fluffy crumb.
- 4 large eggs (room temperature): Act as a binder and add moisture for that perfect dense-yet-tender bite.
- 1 1/2 cups all-purpose flour: The main structure-building ingredient that holds everything together.
- 1 tablespoon matcha green tea powder (culinary grade): Delivers vibrant green color and a pleasantly earthy flavor that defines this cake.
- 1/2 teaspoon baking powder: Adds a bit of lift, ensuring your pound cake doesn’t turn out too dense.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 teaspoon vanilla extract: Adds a warm, aromatic depth that complements the matcha beautifully.
- 2 tablespoons milk: Keeps the batter moist and helps with the cake’s tender crumb.
How to Make Matcha Pound Cake Recipe
Step 1: Prepare Your Pan and Dry Ingredients
Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan to ensure your cake doesn’t stick. In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt. This dry mixture ensures the matcha evenly disperses throughout your cake batter, giving you that gorgeous and consistent green color.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture turns light and fluffy—about 3 to 4 minutes. This step is crucial as the air you whip in will give your pound cake a wonderful lightness.
Step 3: Add Eggs and Vanilla
Add your eggs one at a time, mixing thoroughly after each addition. This slow incorporation helps prevent the batter from curdling. Then stir in the vanilla extract, which pairs wonderfully with the earthy matcha and enhances the cake’s overall flavor.
Step 4: Combine Dry and Wet Ingredients
Now, gradually add the dry ingredients to your wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix everything until just combined—overmixing can make the pound cake tough, so be gentle to maintain a tender crumb.
Step 5: Bake to Perfection
Pour your batter into the prepared loaf pan and use a spatula to smooth the top evenly. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let your cake cool in the pan for 10 minutes before transferring it to a wire rack, ensuring it cools completely before slicing to maintain its structure and moistness.
How to Serve Matcha Pound Cake Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or sift some extra matcha powder on top for an elegant touch. Fresh berries or a dollop of whipped cream add a pop of color and an extra layer of indulgence that pairs brilliantly with the subtle matcha flavor.
Side Dishes
This Matcha Pound Cake is delightful on its own but pairs beautifully with a cup of green tea or a scoop of vanilla ice cream. A refreshing citrus salad or a small bowl of sweet red bean paste also complements the flavors perfectly, creating an authentic Japanese-inspired dessert experience.
Creative Ways to Present
Try slicing the pound cake into thin pieces and arranging them in a fan on a serving plate for an inviting presentation. You can also cut it into cubes and serve as bite-sized treats with toothpicks at a party. For a special occasion, drizzle with a matcha glaze or dip half the slices in melted white chocolate for an eye-catching, delicious twist.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Matcha Pound Cake tight with plastic wrap or store it in an airtight container at room temperature. It will stay fresh and moist for up to 3 days, making it a great make-ahead dessert for weekday treats or last-minute guests.
Freezing
If you want to keep your cake longer, slice it and freeze the pieces individually using parchment paper to prevent sticking. Store them in a freezer-safe bag or container, and your matcha pound cake slices will keep well for up to 2 months, ready to thaw and enjoy whenever the craving hits.
Reheating
For that just-baked warmth, reheat slices in the microwave for 15 to 20 seconds or in a low oven (about 300°F) wrapped in foil for 10 minutes. This brings back the softness and enhances the flavors, making it taste freshly made.
FAQs
Can I substitute matcha powder with regular green tea?
Regular green tea leaves won’t provide the same color or concentrated flavor as culinary grade matcha powder. For the signature taste and vibrant green hue, matcha powder is essential.
Is it necessary to use unsalted butter?
Yes, unsalted butter allows you to control the salt level precisely. Using salted butter can alter the flavor balance of the cake, so stick to unsalted for best results.
Can I make this cake vegan?
This basic recipe uses eggs and butter, so to make it vegan, you’d need to substitute those with plant-based alternatives like flax eggs and vegan butter, but keep in mind it may alter the texture and flavor.
How do I know when the pound cake is fully baked?
The best test is to insert a toothpick into the center: if it comes out clean or with just a few moist crumbs, your cake is done. Also, the top should spring back slightly when touched.
Can I add other flavors or mix-ins to the Matcha Pound Cake Recipe?
Absolutely! White chocolate chips, toasted nuts, or even a swirl of red bean paste can add exciting twists. Just be careful not to overwhelm the delicate matcha flavor.
Final Thoughts
There’s something truly magical about baking your own Matcha Pound Cake Recipe at home — the way the kitchen fills with that inviting aroma and the vibrant green slice that awaits you. It’s a perfect blend of tradition and comfort, simple yet special enough to impress. I encourage you to give it a try; once you do, this cake might just become one of your go-to favorites for any occasion!
Print
Matcha Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired
- Diet: Vegetarian
Description
This Matcha Pound Cake is a moist and flavorful loaf cake infused with vibrant matcha green tea powder, offering a perfect balance of subtle bitterness and sweetness. Soft butter and eggs create a tender crumb, while the addition of vanilla and milk enhances its rich texture. Ideal for an elegant dessert or a delightful afternoon treat, this Japanese-inspired cake is easy to bake and visually stunning with its unique green hue.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon matcha green tea powder (culinary grade)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking and ensure the cake bakes evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, matcha green tea powder, baking powder, and salt until well combined, ensuring the matcha is evenly distributed for consistent flavor and color.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light, fluffy, and pale, about 3 to 4 minutes. This step helps create a tender and airy cake texture.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. This ensures the eggs are fully incorporated, leading to a smooth batter.
- Incorporate Vanilla: Stir in the vanilla extract to add depth and enhance the overall flavor of the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing gently until just combined to avoid overworking the batter and developing gluten.
- Pour and Smooth: Transfer the batter into the prepared loaf pan, using a spatula to smooth the top evenly for uniform baking.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs attached.
- Cool: Allow the cake to cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely, which prevents sogginess and helps maintain texture.
Notes
- Use high-quality culinary grade matcha powder for the best vibrant green color and authentic flavor.
- The cake can be enhanced with a simple matcha or vanilla icing glaze for added sweetness and presentation appeal.
- Store the cooled pound cake wrapped tightly at room temperature for up to 3 days.
- For longer storage, freeze individual slices and thaw at room temperature before serving.
