Okay, picture this: it’s a rainy Sunday afternoon, you’re curled up with a warm mug, and you need something… comforting, but not *too* sweet. That’s when this Matcha Pound Cake Recipe comes in. It’s like a classic pound cake, but with a subtle, earthy twist from the matcha. Think of it as the sophisticated cousin of your grandma’s lemon pound cake. The vibrant green color is just a bonus, and the delicate matcha flavor is simply divine. I promise, once you try this, you’ll be hooked!
What is Matcha Pound Cake?
What is a matcha Pound Cake? What is a pound cake? What is matcha powder? Matcha is finely ground green tea leaves, giving the cake a gorgeous green hue and tastiness. Think of it as a bridge between dessert and green tea. Is it overwhelmingly sweet? Instead, it has a lovely balance that makes it perfect for any time of day. Is it comfort food with a touch of elegance?
Why you’ll love this recipe?
There are so many reasons to fall head-over-heels for this matcha pound cake, but let’s start with the most important: the flavor. The matcha adds this wonderful, slightly grassy, slightly sweet note that just *works* with the richness of the cake. It’s not overpowering; it’s more of a gentle whisper of flavor that elevates the whole thing.
What is simplicity? What are some of the easiest cakes to make? Is it really a matter of mixing ingredients together? Is it easier to make cupcakes than macarons?
How cost-effective is it? You probably have most of the ingredients in your pantry already, and matcha, while it can be a bit overwhelming. Pricey, lasts a long time. What is the best recipe for a good meal?
What is the versatility of a car Matcha pound cake is great on its own with a cup of tea or coffee, but you can also dress it up. What are some good ways to serve whipped cream, fresh berries, or even Ice Cream? What are some of the best recipes you’ve ever made?
How do I make Matcha Pound Cake?
Quick Overview
Making this matcha pound cake is honestly easier than you might think. You’ll start by creaming together the butter and sugar, then adding the eggs and matcha. Next, you’ll alternate adding the dry and wet ingredients until just combined. Pour the batter into a loaf pan and bake until golden brown and a toothpick comes out clean. Finally, let it cool slightly before glazing and slicing. The key is to not overmix the batter – that’s how you get that tender crumb. It’s really that simple!
Ingredients
For the Main Batter: What are some examples?
* 1 cup (2 sticks) unsalted butter, softened: Make sure it’s properly soften, not melted! I usually leave mine out for about an hour before baking.
* 2 cups granulated sugar: Adds sweetness and helps create a tender crumb.
* 4 large eggs: Adds richness and structure to the cake. Is it safe to use room-temperature eggs?
* 2 teaspoons vanilla extract: Enhances the flavor of the cake.
* 2 cups all-purpose flour: Provides the structure for the cake. Spoon and level the flour for accurate measurement.
* 2 teaspoons baking powder: Helps the cake rise.
* 1/2 teaspoon salt: Balances sweetness and enhances the other flavors.
* 2 tablespoons matcha powder: Use high-quality Matcha for the best flavor and color.
* 1/2 cup milk: Adds moisture to the cake. I’ve even tested this with almond milk and it actually made it even creamier!
For the Glaze:
* 1 cup powdered sugar: Creates a smooth, sweet glaze.
* 2-3 tablespoons milk: Adjust the amount of milk to reach your desired glaze consistency.
* 1 teaspoon Matcha powder: Adds a touch of matcha flavor and color to the glaze.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. If you want to remove a piece of paper, you can line it with parchment paper. Is this a lifesaver?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and matcha powder. Set aside. Make sure there are no lumps of matcha! How do you spread matcha evenly on a cake?
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. You want the mixture to be light and airy – this is what gives the cake its tender crumb. Don’t rush this step!
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending. Ending with dry ingredients. Do not over mix – this will result in a tough cake. Just mix until the flour disappears.
Step 5: Prepare Filling
For the glaze, in a small bowl, whisk together the powdered sugar, milk, and matcha powder until smooth. Set aside. Add more milk if needed to reach your desired consistency. I like mine to be thin enough to coat the cake but thick enough for drizzle.
Step 6: Layer & Swirl
How do I spread the batter in a loaf pan? If you can’t release air bubbles, just bang the pan gently on the counter. What are the big holes that nobody likes?
Step 7: Bake
Bake for 50-60 minutes, or until toothpick inserted into the center comes out clean. If the top of the cake starts to brown too quickly, tent it with foil. Every oven is different, so keep an eye on it!
Step 8: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is cool, drizzle it with matcha glaze. I like to let the glaze set for about 30 minutes before slicing.
Step 9: Slice & Serve
How do I slice a cake with sander? Is it good with tea or coffee?
What is the best way to serve it?
What are some of the best matcha pound cake recipes?
For Breakfast: A slice of this cake alongside a cup of strong black coffee is a match made in heaven. The bitterness of the coffee complements the subtle sweetness of the cake perfectly. I love toasting a slice and adding a smear of ricotta cheese for extra richness.
For Brunch: Elevate your brunch spread with a platter of sliced matcha pound cake, fresh berries, and a dollop of whipped cream. Serve it with mimosas or sparkling cider for a touch of elegance.
As Dessert:What is the best way to satisfy a sweet tooth without sacrificing flavor? Being too heavy. I like to serve this with a scoop of vanilla ice cream or mascarpone cheese.
For Cozy Snacks:When I am craving something sweet at 10pm but don’t want to bake a whole cake, I reach for ice cream and eat it. What’s a good cake for afternoon tea? Pair it with a glass of milk or tea for ultimate comfort.
How do I make a matcha pound cake?
Over the years, I’ve learned a few tricks to make this matcha pound cake truly exceptional:
Matcha Prep: Sift the matcha powder before adding it to the dry ingredients to prevent clumps. No one wants a mouthful of bitter matcha powder!
Mixing Advice: Be careful not to overmix the batter. Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
Ingredient Swaps: If you don’t have milk on hand, you can substitute it with buttermilk or even plain yogurt. The yogurt will add a slight tang to the cake, which is delicious! I’ve even used coconut milk before, which adds a subtle tropical flavor.
Baking Tips: Place the cake in the center of the oven for even baking. If the top starts to brown too quickly, tent it with foil. I also like to rotate the pan halfway through baking to ensure even browning.
Glaze Variations: For a more intense matcha flavor, add a teaspoon of matcha powder to the glaze. You can also add a splash of vanilla extract or even a few drops of almond extract for a different flavor profile. I’ve even tried adding a pinch of sea salt to the glaze, which enhances the sweetness and brings out the matcha flavor.
Storing and Reheating Tips
To keep your matcha pound cake fresh and delicious, here are some storage tips:
Room Temperature: You can store the cake at room temperature for up to 3 days. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.
Refrigerator Storage: For longer storage, you can refrigerate the cake for up to a week. Again, wrap it tightly in plastic wrap or store it in an airtight container.
Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in a layer of foil. You can freeze it for up to 2 months. Thaw it overnight in the refrigerator before serving. It’s best to freeze it without the glaze and add the glaze after thawing.
Glaze Timing Advice: If you’re storing the cake at room temperature or in the refrigerator, it’s best to glaze it right before serving. If you’re freezing the cake, wait to glaze it until after it has thawed.
Frequently Asked Questions
Final Thoughts
This Matcha Pound Cake Recipe is truly special. It’s the perfect balance of comforting and sophisticated, and it’s surprisingly easy to make. Whether you’re looking for a simple dessert to enjoy with your afternoon tea or a show-stopping cake to impress your friends and family, this recipe is sure to deliver. The subtle matcha flavor, the tender crumb, and the vibrant green color make it a cake that’s as beautiful as it is delicious.
And if you loved this recipe, be sure to check out my other pound cake variations! I have a lemon pound cake that’s perfect for spring, a chocolate pound cake that’s a chocolate lover’s dream, and a spiced apple pound cake that’s perfect for fall.
Happy baking! And I can’t wait to hear how yours turns out – be sure to leave a comment and let me know what you think!
Matcha Pound Cake Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter softened
- 2 large eggs
- 2 tablespoons matcha powder
- 0.5 cup milk
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the matcha powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
