Matcha Pound Cake

Why You’ll Love This Recipe

Matcha Pound Cake is a perfect blend of tradition and modern flair. The rich, buttery texture of the pound cake complements the unique, slightly bitter flavor of matcha, creating a dessert that’s both comforting and exotic. It’s incredibly easy to make with basic ingredients but delivers a unique twist thanks to the matcha. The vibrant green color also makes it a visually striking dessert that’s perfect for special occasions. Whether you’re a matcha lover or trying it for the first time, this cake is sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour

• 1 tablespoon matcha powder (high-quality, culinary grade)

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup whole milk (or any milk of choice)

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

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (9×5 inches) or line it with parchment paper for easy removal of the cake.

2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt. Set aside.

3. Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. You can use a hand mixer or stand mixer for this step.

4. Add the eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix well.

5. Add the dry ingredients and milk: Gradually add the dry ingredients to the wet ingredients in batches, alternating with the milk. Start and end with the dry ingredients. Mix gently until just combined, but do not overmix.

6. Bake the cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake is browning too quickly, you can cover it loosely with aluminum foil during the last 10 minutes of baking.

7. Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

8. Serve: Slice and serve once completely cooled. Enjoy as is, or dust with powdered sugar for an extra touch.

Servings and timing

This recipe makes about 8-10 slices and takes around 15 minutes to prepare, with a baking time of 50-60 minutes. It’s perfect for a leisurely afternoon tea or as a sweet treat after dinner.

Variations

• Add-ins: For added texture and flavor, consider adding chopped white chocolate, almonds, or dried fruits like cranberries or raisins to the batter.

• Glaze or frosting: Drizzle a simple glaze made with powdered sugar and a bit of matcha or lemon juice on top for an extra layer of sweetness.

• Matcha and citrus: Add some citrus zest, like lemon or orange, to the batter to complement the matcha’s earthy flavor.

• Vegan version: Replace the eggs with a flax egg (1 tablespoon ground flax seeds + 3 tablespoons water per egg) and use a plant-based butter and milk alternative for a vegan-friendly version.

Storage/reheating

Store the Matcha Pound Cake in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap the cake tightly in plastic wrap and keep it in the fridge for up to a week. To reheat, simply slice and warm it in the microwave or oven for a few seconds to restore its softness.

FAQs

Can I use a different type of flour for this recipe?

Yes, you can use cake flour for a lighter texture, or you can try a gluten-free all-purpose flour blend to make the cake gluten-free. If using gluten-free flour, ensure it contains a binder like xanthan gum.

Can I substitute matcha powder with green tea powder?

Matcha powder is typically preferred for this recipe due to its concentrated flavor and color. Green tea powder may work as a substitute, but the flavor might be milder, and the color less vibrant.

Can I make this cake without a stand mixer or hand mixer?

Yes! You can mix the batter by hand with a whisk or spatula, though it may take a bit more effort to cream the butter and sugar until light and fluffy.

How do I make the matcha flavor more intense?

If you prefer a stronger matcha flavor, you can increase the amount of matcha powder by an extra teaspoon or two, depending on your taste preferences.

Can I use non-dairy milk in this recipe?

Yes, feel free to use almond milk, soy milk, oat milk, or any non-dairy milk of your choice.

Can I freeze Matcha Pound Cake?

Yes, you can freeze the cake for up to 2-3 months. Wrap the cooled cake tightly in plastic wrap and then in foil. To thaw, simply leave it at room temperature for a few hours.

Can I add a frosting to this cake?

While the cake is delicious on its own, you can top it with a light frosting. A simple cream cheese frosting or matcha-infused whipped cream would complement the flavor of the cake beautifully.

What is the best way to slice the cake?

Use a serrated knife to slice the cake, as it will help maintain its shape and prevent squishing. Be sure to cut it only after it has cooled completely for the best results.

Can I make this cake in a bundt pan instead of a loaf pan?

Yes, you can! If using a bundt pan, adjust the baking time to 45-50 minutes. Be sure to grease and flour the pan well so the cake comes out easily.

How can I enhance the matcha flavor in this cake?

You can add a bit of matcha powder to the glaze or frosting, or pair the cake with a matcha-flavored syrup to intensify the matcha experience.

Conclusion

Matcha Pound Cake is a delightful twist on the classic pound cake, offering a rich, buttery texture with the subtle yet distinct flavor of matcha. Perfect for those who enjoy a lighter, earthy sweetness in their desserts, this cake is versatile enough to be served for any occasion. Whether paired with a hot cup of tea or served as a stand-alone treat, it’s a beautiful and flavorful cake that will impress both matcha lovers and newcomers alike

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