Matcha Green Tea Pound Cake
Delight in the earthy elegance of this Matcha Green Tea Pound Cake, a luscious twist on the classic dessert that blends the distinct, vibrant flavor of matcha with the rich, buttery indulgence of a traditional pound cake. This recipe combines simple pantry staples—like all-purpose flour, granulated sugar, and eggs—with the unique addition of premium matcha powder for a gorgeous green hue and a subtly grassy, tea-infused taste. Perfectly moist with a tender crumb, this cake bakes to golden perfection in just under an hour. Serve it as a warming afternoon tea treat, an eye-catching dessert, or a midweek pick-me-up, garnished with a sprinkle of powdered sugar or a dollop of whipped cream. Quick to prepare and satisfying to savor, this matcha masterpiece caters to both novice bakers and seasoned matcha enthusiasts alike!
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Recipe Information
Ingredients
- 190 grams All-purpose flour
- 10 grams Matcha powder
- 1 teaspoon Baking powder
- 180 grams Unsalted butter (softened)
- 200 grams Granulated sugar
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 80 milliliters Whole milk
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9x5-inch loaf pan with parchment paper for easy removal.
In a medium bowl, sift together the all-purpose flour, matcha powder, and baking powder. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy (about 3-4 minutes).
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until evenly incorporated.
Reduce the mixer speed to low and add the dry ingredients in three batches, alternating with the milk (starting and ending with the dry ingredients). Mix just until combined—do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve as is, or pair with a dollop of whipped cream or dust with powdered sugar for extra flair.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 26% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 25.9 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 99 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
