Description
Earthy, elegant, and irresistibly moist—this Matcha Pound Cake is a tea-lover’s dream. Made with premium green tea powder and rich butter, it delivers a tender crumb, balanced sweetness, and a stunning natural hue in every slice. Perfect for pairing with a cup of green tea or gifting as a refined treat.
Ingredients
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245 grams cake flour
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1 tablespoon matcha powder
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¼ teaspoon salt
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1 teaspoon baking powder
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285 grams granulated sugar
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255 grams unsalted butter, softened
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4 large eggs plus 2 egg yolks (total 266 grams)
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60 milliliters milk
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1 teaspoon vanilla extract
Instructions
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Preheat oven to 150°C (300°F). Line a 9×5-inch loaf pan with parchment paper and set aside.
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In a small bowl, whisk together the eggs, milk, and vanilla extract until well combined.
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In a large mixing bowl, sift the cake flour, matcha powder, salt, and baking powder. Add the sugar and whisk until evenly combined.
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Add the softened butter to the flour mixture and beat with a paddle attachment or hand mixer until the mixture becomes light and fluffy. Scrape the bowl to ensure everything is incorporated.
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Slowly add the egg mixture in three separate additions, mixing on low speed and scraping the bowl between each. Mix just until smooth.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
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Use high-quality matcha for vibrant color and flavor—ceremonial or premium culinary grade is best.
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For a more intense matcha flavor, replace 1 teaspoon of flour with an additional teaspoon of matcha powder.
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This pound cake can be stored at room temperature for 2–3 days or wrapped and frozen for up to 2 months.
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Serve plain or with a dusting of powdered sugar, white chocolate glaze, or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired / Western Fusion