Name: Matcha Pound Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 160g unsalted butter (softened); 130g powdered sugar; 3 large eggs; 20g milk; 130g cake flour; 4g baking powder; 10g matcha powder

Why You’ll Love Matcha Pound Cake Recipe

This cake combines the classic richness of a pound cake with the distinctive aroma and flavor of matcha. The buttery base creates a tender, moist crumb, while the matcha adds a gentle earthy bitterness and a lovely green hue. Because it’s baked in a loaf pan, it’s easy to slice and serve — ideal for brunches, afternoon tea, or sharing with friends. Plus, small adjustments (like dusting with powdered sugar or adding ice cream) make it versatile for different occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Preheat your oven to 350°F (175°C). Grease a 9×5‑inch loaf pan and line with parchment paper.
In a medium bowl, sift together the flour, matcha powder, baking powder, and salt to ensure a smooth, lump‑free dry mix.
In a large mixing bowl, cream the softened butter with both the granulated sugar and light brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy (about 3–4 minutes), scraping down the bowl as needed.
Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk — beginning and ending with dry ingredients. Mix on low speed or fold gently by hand to avoid overmixing.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent the loaf loosely with foil during the last 10–15 minutes of baking.
After baking, let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe yields about 10 slices. Preparation takes roughly 15 minutes, and baking takes about 55 minutes.

Variations

Dust the cooled loaf with powdered sugar for a simple, elegant finish.
Serve slices with whipped cream or a scoop of vanilla ice cream for a richer dessert.
Add fresh berries or a drizzle of white chocolate for extra sweetness and contrast.
For a different texture or flavor twist — try folding in chopped nuts (e.g. pistachios or walnuts) or chocolate chips.

Storage/Reheating

Wrap leftover slices in plastic wrap or place them in an airtight container to keep them moist. Stored this way, the cake stays good for about 4–5 days at room temperature. For longer storage, freeze individual slices — when ready to enjoy, thaw at room temperature. Reheating briefly (in a warm oven or toaster oven) can help restore a freshly‑baked texture.

FAQs

What kind of matcha should I use for this pound cake?

Use a high‑quality culinary‑grade matcha (or above). It gives a bright green color and preserves flavor during baking. Lower‑quality matcha often produces a dull color and can taste flat or muddy.

Can I use low-fat milk or a milk alternative instead of whole milk?

Yes — but using whole milk helps produce a richer, more tender crumb. If you use a lower-fat milk or milk alternative, the texture may be slightly less moist, though the cake will still work.

Can I reduce the amount of sugar?

You can reduce sugar, but that may affect both the cake’s texture and its sweetness. Too little sugar may yield a drier cake. If you reduce sugar, consider compensating by not overbaking and ensuring proper moisture balance.

My cake turned out dense — what went wrong?

Dense texture usually results from overmixing or using cold ingredients. Be sure to cream butter and sugar thoroughly, use room-temperature wet ingredients, and mix the batter gently when combining dry and wet ingredients.

The matcha color looks dull after baking — why?

This can happen if the matcha is low quality or exposed to light/humidity before baking. Also, overbaking or too high heat may dull the green tone. Using a good matcha and proper bake conditions helps preserve the color.

Can I make this cake vegan or dairy‑free?

Adapting to vegan/dairy‑free requires substituting butter and milk (e.g. vegan butter or coconut oil, and plant‑based milk), and using an egg substitute (like flax eggs or commercial replacers). This changes texture and flavor — but it’s possible if you’re willing to experiment.

Can I turn this into a marble matcha‑vanilla loaf?

Yes. Prepare half vanilla batter and half matcha batter, then layer or swirl them in the pan before baking. This creates a nice visual contrast and combines both flavors.

How should I tell when the cake is fully baked?

Insert a toothpick or skewer into the center of the loaf — if it comes out clean or with a few dry crumbs, it’s done. If there’s wet batter, bake a few more minutes and test again.

What’s the best way to serve this pound cake?

Serve slices at room temperature. Dust with powdered sugar, pair with whipped cream or vanilla ice cream, or add berries for a fresh twist. It also goes nicely with green tea or a latte.

Can I freeze this cake?

Yes — slice the loaf, wrap individual pieces in plastic wrap (or place in airtight container), then freeze. When ready to eat, thaw at room temperature; optionally reheat briefly to refresh texture.

Conclusion

This matcha pound cake is a simple yet elegant dessert that marries the buttery richness of a classic pound cake with the earthy, aromatic character of matcha. With straightforward ingredients and easy prep, it’s perfect for both everyday baking and special occasions. Whether you enjoy it plain, with a dusting of sugar, or alongside ice cream or fruit — each slice offers a comforting balance of sweetness and subtle bitterness. I encourage you to try it and perhaps add your own twist — you might discover a new favorite loaf in your baking repertoire.