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Matcha Pound Cake: The Ultimate Recipe and Baking Guide

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Moist, tender Matcha Pound Cake with vibrant green color and delicate green tea flavor. Perfect for tea time or dessert.

Ingredients

Scale
  • 2 1/2 cups (300g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • 2 tablespoons matcha powder, culinary grade or higher
  • 1 tablespoon hot water
  • Powdered sugar, for dusting (optional)

Instructions

  1. Prepare Matcha Paste: In a small bowl, whisk together the 2 tablespoons of matcha powder and 1 tablespoon of hot water until a smooth paste forms. Ensure no lumps. If too thick, add a tiny bit more hot water, a drop at a time, until smooth and slightly runny. Set aside.
  2. Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan (or use baking spray with flour). Consider lining the bottom with parchment paper.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Beat in the vanilla extract.
  6. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  7. Incorporate Matcha: Gently fold in the prepared matcha paste until the batter is evenly colored, being careful not to overmix.
  8. Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. If the top browns too quickly, tent with aluminum foil during the last 15-20 minutes.
  9. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  10. Serve: Allow the cake to cool completely on a wire rack before slicing. Once cooled, dust with powdered sugar, if desired. Slice and serve.

Notes

  • Room Temperature Ingredients: Use room temperature butter and eggs for better emulsification.
  • Don’t Overmix: Overmixing leads to a tough cake. Mix until just combined.
  • Accurate Measurements: Baking is a science; measure carefully.
  • Check for Doneness: Use a wooden skewer or toothpick.
  • Cool Completely: Prevents crumbling.
  • Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • Variations:
    • Add chocolate chips (white chocolate recommended).
    • Add chopped nuts (almonds or pecans).
    • Make a glaze (powdered sugar and milk/lemon juice; add matcha for matcha glaze).
    • Marble the batter with plain and extra-matcha batter.
  • Troubleshooting:
    • Dry Cake: Overbaking, too much flour, not enough fat.
    • Dense Cake: Overmixing, not creaming butter/sugar, cold ingredients.
    • Sinking Cake: Underbaking, opening oven too much, too much leavening.
    • Sticking Cake: Insufficient greasing/flouring.

Find it online: https://anasrecipes.com/matcha-pound-cake/