Matcha Pound Cake Recipe

Matcha pound cake offers a delightful twist on the traditional pound cake, infusing it with the distinct, earthy flavors of matcha green tea. This cake is rich, moist, and has a beautiful balance of sweetness and subtle bitterness, making it an ideal dessert for anyone who loves matcha or enjoys trying unique flavors. Whether you’re serving it for a tea party, a special occasion, or simply as a comforting treat, this cake is sure to impress. The vibrant green color and delicate flavor of matcha make it a visually stunning dessert that pairs beautifully with a cup of tea or coffee.

The beauty of this recipe lies in its simplicity. With just a few key ingredients, including matcha powder, butter, sugar, and eggs, you can create a cake that’s not only moist but also full of depth and complexity. The matcha flavor adds a sophisticated touch, while the richness from the butter creates a soft, tender crumb. This cake is versatile, and it can be served plain, dusted with powdered sugar, or even paired with whipped cream or vanilla ice cream for an extra indulgent experience. The ease of preparation and the delightful taste make this matcha pound cake a must-try for any baking enthusiast.

Why You’ll Love This Recipe

This matcha pound cake is a perfect balance of flavor and texture. The matcha powder infuses the cake with its signature earthy, slightly sweet taste, while the buttery richness creates a moist and dense crumb. The blend of white and brown sugars enhances the cake’s sweetness and gives it a slight caramelized undertone. The cake is incredibly versatile—you can enjoy it as-is, dusted with powdered sugar, or topped with whipped cream or vanilla ice cream for a more decadent treat. The vibrant green color also adds a visually appealing element, making it a great choice for special occasions or as a unique dessert at any gathering.

The recipe is also easy to follow and doesn’t require any special equipment beyond a basic cake pan. You don’t have to worry about intricate steps or fancy techniques—just a few simple mixing steps and a little patience while the cake bakes. The result is a perfectly moist and flavorful cake that you’ll be proud to serve to friends and family. Whether you’re an experienced baker or just starting out, this matcha pound cake is sure to become a favorite in your recipe repertoire.

Ingredients

Dry Ingredients:

• All-purpose flour
• Matcha powder (culinary grade or higher for best flavor)
• Baking powder
• Salt

Wet Ingredients:

• Unsalted butter (softened to room temperature)
• Granulated sugar
• Light brown sugar
• Large eggs (at room temperature)
• Vanilla extract
• Whole milk (at room temperature)

Optional:

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

Variations

While the classic matcha flavor of this pound cake is wonderful on its own, there are several ways to make it your own. Here are a few variations you can try:

• Matcha Lemon Pound Cake: Add a teaspoon of lemon zest to the batter for a refreshing citrus twist that complements the matcha flavor beautifully.
• Chocolate Matcha Pound Cake: Fold in some mini chocolate chips or chunks of dark chocolate into the batter for a rich, indulgent contrast with the earthy matcha.
• Matcha Almond Pound Cake: Add a teaspoon of almond extract to the batter and top with sliced almonds before baking for a nutty variation.
• Matcha Latte Pound Cake: Add a tablespoon of espresso powder to the batter for a slight coffee flavor that pairs well with matcha, reminiscent of a matcha latte.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan, or line it with parchment paper for easy removal after baking.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt until evenly combined. Set aside.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 3-5 minutes.

Step 4: Add the Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition. Then, add the vanilla extract and mix until fully incorporated.

Step 5: Incorporate the Dry Ingredients and Milk

Add the dry ingredients in three parts, alternating with the whole milk in two parts. Start by adding about a third of the dry ingredients, followed by half of the milk, then repeat, ending with the dry ingredients. Mix until just combined; be careful not to overmix the batter.

Step 6: Transfer the Batter to the Pan

Spoon the batter into the prepared loaf pan and spread it out evenly with a spatula. Smooth the top of the batter.

Step 7: Bake the Cake

Bake the cake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover the cake with aluminum foil to prevent it from burning.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.

Step 9: Serve and Enjoy

Once the cake has cooled, dust it with powdered sugar for a finishing touch, if desired. For an extra indulgent treat, serve slices of the pound cake with whipped cream or vanilla ice cream.

Tips for Making the Recipe

• Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before mixing. This will help create a smoother batter and ensure the ingredients incorporate evenly.
• Sifting the Matcha: Matcha powder can sometimes clump, so it’s a good idea to sift it with the dry ingredients to avoid any lumps in the batter.
• Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake.
• Check for Doneness: Ovens can vary, so check the cake around the 50-minute mark. Insert a toothpick into the center of the cake to ensure it comes out clean or with just a few crumbs attached.
• Butter Substitute: If you prefer, you can substitute the unsalted butter with vegetable oil for a slightly lighter, more tender cake.

How to Serve

Matcha pound cake is delicious on its own, but you can elevate the experience with a variety of accompaniments. Serve it as-is for a simple dessert, or dust it with powdered sugar for a more refined presentation. For an indulgent touch, top it with whipped cream or a scoop of vanilla ice cream. You can also pair it with fresh fruit, such as berries, for a refreshing contrast to the rich, buttery cake. For a true tea-time experience, serve the matcha pound cake with a cup of green tea or chai.

Make Ahead and Storage

Storing Leftovers

Store leftover matcha pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, wrap it tightly in plastic wrap and refrigerate for up to a week.

Freezing

You can freeze matcha pound cake for up to 2 months. Wrap the cooled cake in plastic wrap, followed by aluminum foil, and store it in the freezer. To thaw, leave the cake at room temperature for a few hours before serving.

Reheating

To reheat, slice individual pieces and warm them in the microwave for 15-20 seconds, or place the whole cake in a 300°F (150°C) oven for 10-15 minutes until heated through.

FAQs

1. Can I use matcha powder from a regular store?

It’s best to use culinary-grade matcha or higher quality matcha for the best flavor. Regular matcha from a supermarket may lack the depth and vibrancy needed for this recipe.

2. Can I make this cake without brown sugar?

Yes, you can substitute the brown sugar with more granulated sugar, though the flavor will be slightly different.

3. How can I prevent the cake from sinking in the middle?

Make sure to measure the flour correctly and avoid overmixing the batter, which can cause the cake to sink. Additionally, ensure that your oven is fully preheated before baking.

4. Can I make this cake in a bundt pan?

Yes, you can make this cake in a bundt pan, though you may need to adjust the baking time. Start checking around 45 minutes.

5. Can I use almond milk or other milk alternatives?

Yes, you can substitute whole milk with almond milk or other milk alternatives for a dairy-free version.

6. Can I add more matcha powder for a stronger flavor?

Yes, you can increase the amount of matcha powder for a more intense matcha flavor, but be mindful that it can also affect the texture of the cake.

7. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.

8. Can I add chocolate chips to this cake?

Yes, adding chocolate chips would create a nice contrast to the matcha’s earthy flavor. Just fold them into the batter before baking.

9. How do I store the cake for longer?

Wrap the cake tightly in plastic wrap and aluminum foil, then store it in the fridge for up to a week or freeze it for up to two months.

10. Can I make this cake without eggs?

Yes, you can substitute the eggs with an egg replacer such as flaxseed meal mixed with water or a store-bought egg replacer to make the cake vegan.

Conclusion

Matcha pound cake is a simple yet elegant dessert that blends the rich flavors of matcha with the classic richness of pound cake. The result is a moist, flavorful cake with a stunning green hue that’s perfect for any occasion. Whether served plain or topped with whipped cream or ice cream, this cake is a versatile and crowd-pleasing treat. Easy to make and even easier to enjoy, this matcha pound cake is sure to become a favorite in your baking repertoire.

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