Name: Delicious Matcha Pound Cake Recipe for a Sweet Escape
Prep time: 15 min
Cook time: 60 min
Total time: 85 min
Ingredients: 1.5 cups all-purpose flour (Sifted for lighter texture); 2 teaspoons matcha powder (culinary grade) (High-quality for best results); 1 teaspoon baking powder (Acts as leavening agent); 0.25 teaspoon salt (Enhances sweetness); 0.5 cups unsalted butter (Softened); 0.75 cups granulated sugar (Can substitute with brown sugar); 0.25 cups light brown sugar (Adds flavor depth); 2 large eggs (Room temperature); 1 teaspoon vanilla extract (Enhances flavor); 0.5 cups whole milk (Oat milk as alternative); powdered sugar (For dusting, optional)

As I stood in the kitchen, the air filled with the rich, earthy aroma of matcha, I couldn’t help but feel a wave of nostalgia wash over me. This Matcha Pound Cake Recipe has a way of bringing together the gentle sweetness of a classic loaf with the vibrant green hues of high-quality matcha. It’s not only visually stunning but also incredibly easy to make, perfect for those cozy afternoons spent with loved ones. The buttery texture and subtle depth offered by the green tea make it a delightful centerpiece for any gathering. Whether you’re treating yourself or impressing guests, this pound cake is sure to be a crowd-pleaser. Ready to elevate your baking game with this deliciously unique treat? Let’s dive into the recipe!

Why is Matcha Pound Cake so special?

Vibrant Color: The stunning green hue of this cake instantly catches the eye, making it a showstopper at any gathering.

Easy Baking: Perfect for bakers of all skill levels, this recipe requires minimal prep time and simple techniques.

Unique Flavor: The delicate balance of earthy matcha and rich butter creates a flavor profile that’s both exciting and familiar.

Versatile Treat: Great for dessert, snacks, or even breakfast, this Matcha Pound Cake pairs beautifully with fruit, whipped cream, or a cup of tea.

Healthy Twist: Packed with antioxidants from matcha, this cake allows you to indulge with a healthy spin. If you love unique desserts, check out my Oreo Cheesecake Savor for another delicious option to impress your friends!

Matcha Pound Cake Ingredients

For the Cake

All-purpose flour – Provides structure; sift it for a lighter texture.
Matcha powder (culinary grade) – Adds flavor and color; opt for high-quality for the best results.
Baking powder – Acts as a leavening agent for a light and airy loaf.
Salt – Enhances sweetness; always use the specified amount for balance.
Unsalted butter – Adds richness and moisture; make sure it’s softened to room temperature for easy creaming.
Granulated sugar – Sweetens and contributes texture; can substitute with a little less brown sugar for a lighter flavor.
Light brown sugar – Adds depth of flavor; can be replaced with more granulated sugar if necessary.
Eggs – Provide binding and moisture; room-temperature eggs ensure a smoother batter.
Vanilla extract – Rounds out flavors and adds warmth to the cake.
Whole milk – Contributes moisture and enriches the crumb; oat milk can be a great dairy-free alternative.
Powdered sugar (for dusting) – Optional garnish that gives a lovely finish.

Feel ready to bake a luscious Matcha Pound Cake Recipe, celebrating vibrant flavors and wholesome ingredients? Let’s get mixing!

Step‑by‑Step Instructions for Matcha Pound Cake Recipe

Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and take out a loaf pan (8×4 inches). Grease it generously with unsalted butter and line the bottom with parchment paper for easy removal later. This preparation ensures that your Matcha Pound Cake bakes evenly without sticking, giving you a beautiful, golden crust.

Step 2: Sift the Dry Ingredients
In a medium mixing bowl, sift together 1 ½ cups of all-purpose flour, 2 teaspoons of culinary-grade matcha powder, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Sifting not only mixes the ingredients but also aerates the flour, which contributes to a light, tender texture in your Matcha Pound Cake. Set this bowl aside while you mix the wet ingredients.

Step 3: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together ½ cup of softened unsalted butter, ¾ cup of granulated sugar, and ¼ cup of light brown sugar. Beat the mixture on medium speed for about 3 minutes until it becomes pale and fluffy, indicating it’s well-aerated and ready to blend smoothly with the eggs. This step is crucial for achieving that rich pound cake texture.

Step 4: Add Eggs and Vanilla
Next, add in 2 large room-temperature eggs, one at a time, beating well after each addition for about 30 seconds. Then, mix in 1 teaspoon of vanilla extract to enhance the flavors of your Matcha Pound Cake. The mixture should be light and creamy, with a lovely aromatic scent starting to fill the kitchen.

Step 5: Combine Dry Ingredients and Milk
Gently add the sifted dry ingredients to the creamed mixture in three parts, alternating with ½ cup of whole milk. Start and end with the dry ingredients, mixing only until just combined after each addition. This will help maintain the light consistency of the batter while allowing the matcha flavor to shine through in your cake.

Step 6: Transfer and Smooth the Batter
Pour the batter into the prepared loaf pan, using a spatula to spread it evenly. Gently smooth the top to eliminate any large air pockets, which helps ensure your Matcha Pound Cake rises evenly. If desired, give the pan a gentle tap on the counter to release any trapped air bubbles for a more uniform loaf.

Step 7: Bake to Perfection
Place the loaf pan in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean, revealing the vibrant green interior. Keep an eye on the cake towards the end to avoid over-baking, which can dry it out.

Step 8: Cool Before Serving
Allow the cake to cool in the pan for about 10 minutes before carefully transferring it to a wire rack. This cooling step is crucial as it helps the Matcha Pound Cake firm up, making slicing easier and preserving its buttery texture. Let it cool completely before indulging in this delightful treat.

Matcha Pound Cake Recipe Variations

Feel free to put your own spin on this gorgeous Matcha Pound Cake, adding your personal touch to make it uniquely yours.

Nutty Delight: Add crunchy chopped walnuts for delightful texture and an earthy complement to the matcha flavor.
Choco Matcha: Mix in semi-sweet chocolate chips for a delectable contrast of flavors, adding a rich layer to your cake.
Pistachio Twist: Sprinkle crushed pistachios on top before baking for an added nutty flavor and a stunning vibrant green color contrast.
Berry Bliss: Serve with fresh berries, like strawberries or raspberries, to create a bright and refreshing balance against the earthy matcha.
Citrus Zing: Add the zest of a lemon or orange to the batter for a hint of citrus brightness that beautifully complements the matcha.
Dairy-Free Substitute: Use almond milk or oat milk instead of whole milk for a delicious dairy-free version that remains moist and flavorful.
Sweet Glaze: Drizzle a simple powdered sugar and lemon glaze over the cooled cake for an extra touch of sweetness and a tangy kick.
Herbal Infusion: Add a teaspoon of ground ginger or matcha-infused herbal tea for a subtle spice that enhances the cake’s complexity.

Elevate this delicious loaf even further by pairing it with a scoop of vanilla ice cream or enjoying it alongside a lovely cup of tea. Speaking of great pairings, my Mini Pineapple Cheesecakes are worth a try for another sweet delight!

How to Store and Freeze Matcha Pound Cake

Fridge: Keep your Matcha Pound Cake in an airtight container for up to 5 days to maintain its moist texture and prevent it from drying out.

Freezer: For longer storage, wrap individual slices in plastic wrap and foil, then place them in a freezer-safe bag. This keeps them fresh for up to 3 months.

Reheating: To enjoy your frozen slices, thaw in the fridge overnight, then reheat in a toaster oven or microwave for a few seconds until warm and inviting.

Room Temperature: If you plan to serve the cake within a few days, it can be stored at room temperature in an airtight container for up to 3 days.

Make Ahead Options

These Matcha Pound Cakes are perfect for busy home cooks looking to save time without sacrificing quality! You can prepare the batter up to 24 hours in advance and store it in the refrigerator to keep the flavors fresh. Simply cover the bowl tightly with plastic wrap to prevent it from drying out. When you’re ready to bake, let the batter sit at room temperature for about 30 minutes before pouring it into the loaf pan. Additionally, the baked pound cake can be stored in an airtight container at room temperature for up to 3 days. If you’re looking to extend its life, you can freeze individual slices for up to 3 months. Just remember to wrap them tightly in plastic wrap and foil to maintain their deliciously moist texture, ready to be enjoyed with minimal effort anytime!

What to Serve with Matcha Pound Cake

Indulging in the rich flavors of Matcha Pound Cake opens up a world of delicious pairing possibilities that will elevate your dessert experience.

Fresh Berries: A medley of strawberries and raspberries adds a refreshing tartness that beautifully complements the earthy matcha flavor. The vibrant colors also enhance the cake’s visual appeal.
Whipped Cream: Light and fluffy whipped cream brings a delightful creaminess, creating a luscious contrast to the dense cake, while balancing its sweetness perfectly.
Dark Chocolate Ganache: A silky layer of dark chocolate ganache not only enriches the flavor but also adds a luxurious texture, creating an indulgent experience with each bite.
Coconut Cream: This tropical twist introduces a subtle sweetness and a creamy texture that pairs wonderfully with the matcha, making each slice a mini getaway.
Honey Drizzle: A touch of honey drizzled over the cake enhances its sweetness, while adding a floral note that beautifully complements the matcha’s earthiness.
Iced Matcha Latte: Embrace the matcha theme by serving the cake with a chilled iced matcha latte, for a refreshing accompaniment that intensifies the cake’s flavor profile.
Vanilla Ice Cream: The smooth creaminess of vanilla ice cream offers a classic pairing that cools the palate, creating a balanced dessert moment that everyone will love.
Earl Grey Tea: Serve your slice with a cup of Earl Grey, whose bergamot notes provide a fragrant contrast that elevates the earthy tones of the matcha beautifully.
Powdered Sugar Dusting: A simple dusting of powdered sugar not only adds an elegant finish but brings a touch of sweetness that enhances the cake’s flavors.

Enjoy these pairings to create a memorable experience with your Matcha Pound Cake and delight your loved ones in the process!

Expert Tips for Matcha Pound Cake

Quality Matcha: Choose high-quality culinary matcha for vibrant color and rich flavor; lower grades may yield a dull taste and appearance.
Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature to avoid curdling and achieve a perfectly smooth batter.
Avoid Overmixing: Mix the batter just until combined to avoid a dense cake; overmixing activates gluten, leading to a tough texture.
Foil Covering: If the top of the cake browns too quickly, cover it loosely with aluminum foil during the last 15-20 minutes of baking.
Cooling Time: Let your Matcha Pound Cake cool completely before slicing for perfect slices and to maintain its moist texture.

Matcha Pound Cake Recipe FAQs

How do I choose the best matcha powder for this recipe?
Absolutely! For your Matcha Pound Cake Recipe, opt for high-quality culinary-grade matcha. Look for vibrant green powder without any dark spots – that indicates freshness. Higher-quality matcha not only enhances the color but also elevates the flavor, offering that earthy richness you desire.

How should I store the Matcha Pound Cake after baking?
Very! To keep your Matcha Pound Cake moist and delicious, store it in an airtight container at room temperature for up to 3-5 days. If you want to keep it longer, refrigerate it for an even fresher taste, ensuring it’s well-sealed to prevent drying out.

Can I freeze my Matcha Pound Cake?
Of course! Freezing your Matcha Pound Cake is a fantastic way to enjoy it later. First, slice the cake and wrap each piece tightly in plastic wrap, followed by aluminum foil. Place them in a freezer-safe bag, and it will stay fresh for up to 3 months. When you’re ready to indulge, just thaw in the fridge overnight.

What if my cake is too dense or doesn’t rise well?
If your Matcha Pound Cake turns out dense, it might be due to overmixing while combining the wet and dry ingredients. Make sure to mix gently and only until just combined to prevent activating too much gluten. Additionally, ensure your baking powder is fresh; if it’s been sitting for a while, it may not leaven the cake properly.

Are there any dietary considerations for this recipe?
Absolutely! This Matcha Pound Cake Recipe contains dairy and gluten, so be cautious if you’re baking for someone with lactose intolerance or celiac disease. You can substitute with oat milk for a dairy-free version and use a gluten-free flour blend if preferred. Just remember to check the matcha powder’s ingredients for any potential allergens.