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
Scale
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.
