Description
Vibrant Matcha Pound Cake with earthy green tea flavor and buttery, moist crumb. This easy Japanese-inspired loaf cake uses culinary-grade matcha powder and optional matcha glaze for a stunning dessert that’s perfect for tea time, brunch, or spring celebrations.
Ingredients
For the Dry Ingredients:
- 2 cups all-purpose flour
- 2–3 tablespoons matcha powder (culinary-grade green tea powder; start with 2 tablespoons for mild flavor, 3 for intense)
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Wet Ingredients:
- 1 cup unsalted butter, room temperature (2 sticks; can substitute salted butter but omit added salt)
- 1¼ cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup whole milk or 2% milk, room temperature
- 1 tablespoon fresh lemon juice, optional (brightens matcha flavor and adds subtle tang)
For the Matcha Glaze (Optional):
- 1 cup powdered sugar (confectioners’ sugar)
- 1–2 teaspoons matcha powder
- 1–2 tablespoons milk (for consistency)
- Drop of vanilla extract, optional
Instructions
Preheat your oven to 350°F (175°C)—standard baking temperature for this cake. Grease your 9×5-inch loaf pan generously with butter or cooking spray, then dust with flour, tapping out excess. For easiest removal, line the pan with parchment paper
In a medium bowl, whisk together 2 cups all-purpose flour, 2–3 tablespoons matcha powder (sifted!), 1 teaspoon baking powder, and ¼ teaspoon salt. Sifting the matcha is absolutely essential—it’s naturally clumpy and won’t distribute evenly otherwise
In a large bowl using an electric mixer on medium-high speed, beat the room-temperature butter and granulated sugar for 3–4 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air that gives your pound cake its tender, fine crumb, so don’t skimp on time.
Add the eggs one at a time, beating well for about 30 seconds after each addition to ensure proper emulsification. After all eggs are incorporated, mix in the vanilla extract and optional lemon juice, beating just until combined.
Add the dry mixture to the butter mixture in three additions, alternating with the milk in two additions, following this pattern: dry → milk → dry → milk → dry. Mix on low speed after each addition just until the flour disappears—you should still see a few streaks before the final addition. Stop mixing as soon as the batter comes together and looks silky; overmixing develops gluten and creates a dense, tough cake.
Pour the batter into your prepared loaf pan and smooth the top with a rubber spatula, creating a slight valley down the center (this helps the cake rise evenly). Bake for 50–60 minutes, checking at 50 minutes by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil during the last 10–15 minutes of baking.
Let the cake cool in the pan for 15 minutes to set—removing it too early can cause it to break apart. Run a butter knife around the edges, then lift out using parchment handles or invert onto a wire rack. Cool completely before glazing, at least 1–2 hours, or the glaze will melt and absorb into the cake rather than setting on top.
In a small bowl, whisk together 1 cup powdered sugar and 1–2 teaspoons sifted matcha powder. Add milk 1 tablespoon at a time, whisking until you reach a thick but pourable consistency—it should slowly drip off a spoon. Once the cake is completely cool, drizzle the glaze over the top, letting it cascade naturally down the sides. Let the glaze set for 15–20 minutes before slicing.
Notes
- Don’t overbake: Matcha pound cake is best when slightly moist. Check at 50 minutes and pull it when a toothpick has a few moist crumbs—overbaking creates dry, crumbly texture.
- Preserve the green color: Add 1 tablespoon lemon juice to prevent oxidation that turns matcha brownish. Bake as soon as batter is mixed—letting it sit allows color to fade.
- Test your matcha first: Not sure about your matcha quality? Mix ½ teaspoon with hot water. It should taste grassy-sweet, not bitter or hay-like, and be vibrant green, not brownish.
- Prevent cracking: Create a shallow valley down the center of the batter before baking to encourage even rising. Lower oven temperature to 325°F if your oven runs hot.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 140mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg