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Matcha Pound Cake Recipe

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4.2 from 6 reviews

This Matcha Pound Cake is a delightful twist on a classic treat, infused with the earthy, vibrant flavor of matcha green tea powder. Perfectly moist and subtly sweet, this cake is ideal for pairing with a cup of tea or coffee. The recipe yields a tender crumb and a beautiful green hue, promising a unique and satisfying experience for matcha lovers and cake enthusiasts alike.

Ingredients

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)

Optional:

  • Powdered sugar for dusting
  • Whipped cream or vanilla ice cream for serving

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal of the cake after baking.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, matcha powder, baking powder, and salt. Whisk well to ensure an even blend and to eliminate any lumps of matcha.
  3. Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, about 3–4 minutes. Scrape the bowl sides to incorporate all ingredients evenly.
  4. Add Eggs and Vanilla: Incorporate eggs one at a time into the creamed mixture, beating well after each addition. Add vanilla extract and mix until the batter is smooth and homogenous.
  5. Alternate Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture in three parts, alternating with the whole milk, beginning and ending with the dry ingredients. Mix on low speed or fold gently using a spatula to prevent overmixing and maintain cake tenderness.
  6. Bake: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Bake in the preheated oven for 50–60 minutes or until a toothpick inserted into the center comes out clean. If the cake top browns too fast, tent with foil during the last 10–15 minutes.
  7. Cool and Serve: Allow the cake to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. Serve sliced as is, or dust lightly with powdered sugar. Optionally, accompany with whipped cream or vanilla ice cream for extra indulgence.

Notes

  • Using room temperature eggs and milk helps create a smooth batter and better cake texture.
  • Sifting the matcha powder with dry ingredients prevents clumping for an even flavor distribution.
  • Do not overmix the batter after combining wet and dry ingredients to maintain the cake’s light and tender crumb.
  • If you prefer a stronger matcha flavor, you can increase the matcha powder up to 2 tablespoons, but avoid overdoing it as matcha can be bitter.
  • Make sure to use culinary grade matcha powder to ensure the best flavor and color.
  • The loaf pan size of 9×5 inches is ideal; using a different size may affect baking time and cake thickness.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Find it online: http://bitezly.com/matcha-pound-cake-recipe/