Description
This Matcha Pound Cake recipe offers a moist, tender, and subtly green tea-flavored dessert perfect for tea time or a special treat. Made with a combination of all-purpose flour, matcha powder, butter, and sugars, it delivers a delicate balance of sweetness and earthy matcha notes, finished with a dusting of powdered sugar and optional whipped cream or vanilla ice cream serving suggestions.
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 and Garnish
- Powdered sugar for dusting
- Whipped cream or vanilla ice cream (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt to evenly distribute the leavening agents and matcha flavor. Set aside.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with the granulated sugar and light brown sugar until the mixture is creamy, light, and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to combine fully. Then stir in the vanilla extract for aroma and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the whole milk in two parts, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the cake tough.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
- Bake: Bake the cake for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool: Allow the cake to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely, which prevents condensation and sogginess.
- Serve: Once cooled, dust the cake with powdered sugar and serve slices with whipped cream or vanilla ice cream for an extra indulgence if desired.
Notes
- For best matcha flavor, use culinary grade matcha powder or higher quality matcha.
- Room temperature ingredients help create a smooth and even batter.
- Do not overmix the batter to maintain a tender crumb texture.
- Check doneness with a toothpick inserted into the center after 60 minutes of baking.
- Allow the cake to cool completely before slicing to ensure clean cuts.
- Optional whipped cream or ice cream adds richness and complements the subtle matcha flavor.
