Matcha Pound Cake Recipe

If you’re anything like me and can’t resist the earthy, gently sweet allure of green tea, then you absolutely have to try this Matcha Pound Cake Recipe. It’s one of those gems that balances the classic buttery richness of pound cake with that unique, slightly grassy flavor from matcha powder. I promise, once you bake this, you’ll want to make it again and again — it’s fan-freaking-tastic!

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Ingredients You’ll Need

These ingredients are super accessible and work together seamlessly. Using room-temperature eggs and butter really helps with the texture, and a good-quality matcha powder is the star that gives this cake its signature flavor and gorgeous green hue.

• Eggs: Separate whites and yolks while cold, then bring to room temperature for perfect whipping and emulsification.
• All-purpose flour: The base of our cake; the flour’s protein level helps keep the structure while staying tender.
• Cornstarch: This lightens up the flour for an extra soft crumb.
• Matcha powder: Choose a culinary grade or better for vibrant color and rich flavor – don’t use instant or overly bitter matcha.
• Baking powder: Gives just enough lift without overpowering the texture.
• Cream of tartar (or lemon juice): Stabilizes the egg whites when whipping for a fluffy meringue.
• Granulated sugar: Split into two portions for the perfect sweetness and meringue texture.
• Salted butter: Room temperature for easy creaming; adds richness and flavor.
• Whole milk: Balances the batter moisture and tenderness.
• Vanilla extract: A little extra warmth and depth of flavor that complements the matcha perfectly.

Variations

I love experimenting with this Matcha Pound Cake Recipe. You can personalize it depending on your mood or dietary needs, and every twist brings a new little delight.

• Matcha and White Chocolate: I once folded in some chopped white chocolate chunks before baking and it added an amazing creamy sweetness that balanced the matcha’s slight bitterness brilliantly.
• Gluten-Free Version: Swap all-purpose flour with a gluten-free flour blend, but make sure it includes xanthan gum to keep the structure intact.
• Dairy-Free: Replace butter with coconut oil and milk with almond milk. The cake comes out just as moist and with a lovely twist of flavor.
• Extra Green Tea Punch: Add a teaspoon of matcha powder to the sifted dry ingredients for a deeper green color and intensified flavor (just a bit more bitter).

How to Make Matcha Pound Cake Recipe

Step 1: Separate and Prep Your Eggs

This is a bit of a game-changer. I always separate the eggs while cold—a trick I learned for easier separation without any mess—and then bring whites and yolks to room temperature. It helps whiten the egg whites up nicely when you whip them, and the yolks blend smoother with your butter mixture.

Step 2: Mix the Dry Ingredients

In a large bowl, sift the flour, cornstarch, matcha, and baking powder together. Sifting is key here—it prevents lumps and ensures your cake will bake evenly with consistent color and texture. Set this aside for later.

Step 3: Preheat and Get Your Pan Ready

Heat your oven to 350°F (177°C), and line an 8″ by 4″ loaf pan with parchment. This size is perfect for the batter quantity, resulting in an ideal thickness and crumb. Plus, parchment lining guarantees your cake comes out clean every time.

Step 4: Whip Those Egg Whites to Perfection

Using a clean mixer bowl with a whisk attachment, start whipping your egg whites until foamy, then add the cream of tartar. This little acid boost helps stabilize the foam. Slowly add 50g of your sugar while whipping until you get stiff peaks—when you lift the whisk, they should hold a straight peak, no drooping. This gives your pound cake lift and lightness.

Step 5: Cream Butter and Sugar Like a Pro

Switch to a paddle attachment, add your softened butter and the remaining 100g sugar, and beat at high speed for 2 to 3 minutes, until the mixture looks pale and fluffy. This process incorporates the right amount of air and sweetness—don’t rush it!

Step 6: Add Egg Yolks, Milk, and Vanilla

Now, add the yolks one by one, beating well after each addition. Follow with the milk and vanilla extract. Don’t worry if the mixture looks a bit curdled here—that’s completely normal and will smooth out once you fold in the dry ingredients.

Step 7: Fold in Dry Ingredients and Egg Whites Carefully

Sift about a third of the dry flour mixture over the wet batter and fold gently with a spatula to combine. Then add about a third of the whipped egg whites and gently fold again. Alternate folding in the dry ingredients and egg whites until fully combined, making sure there are no streaks but being careful not to overmix or deflate the batter. This step is where your cake gets its wonderful texture.

Step 8: Bake Until Golden and Perfectly Moist

Pour the batter into your prepared pan, tap it gently to release any air bubbles, and bake for 60 to 65 minutes. You’ll know it’s done when the top turns golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Resist the urge to open the oven door too often, as this can cause your cake to sink.

Step 9: Cool Completely Before Slicing

Patience here pays off big time. Let the cake cool fully in the pan before slicing—it helps the crumb set nicely and prevents crumbling. Once cool, slice and get ready to enjoy a slice of matcha heaven.

How to Serve Matcha Pound Cake Recipe

Garnishes

I usually keep it simple, topping slices with a dusting of powdered sugar or a light drizzle of white chocolate ganache. Fresh berries or a dollop of whipped cream take it up a notch, especially for afternoon tea or dessert — the tartness pairs beautifully with the matcha’s earthiness.

Side Dishes

One of my favorite pairings is a cup of jasmine or sencha green tea to echo the flavors, or even a scoop of vanilla ice cream for a decadent contrast. I’ve also served this with light fruit compotes – peach or raspberry works beautifully.

Creative Ways to Present

For special occasions, I’ve turned this into mini matcha pound cake slices arranged on a board with fresh fruits, edible flowers, and a few dipped white chocolate matcha cookies. It makes such a stunning display and always gets compliments!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover slices wrapped in an airtight container at room temperature for up to three days. The cake stays moist and flavorful, and I find it still tastes fresh without refrigeration in that time.

Freezing

This pound cake freezes beautifully. I slice and wrap each piece tightly in plastic wrap, then pop them into a freezer bag. It’s perfect for prepping in advance or saving for a craving later. Just thaw at room temperature for about 15-20 minutes before serving.

Reheating

If you want your leftovers warm, I recommend a quick zap in the microwave for 15-20 seconds or a gentle heat in a toaster oven. It revives the softness and brings back that freshly-baked feeling better than storing it straight in the fridge.

FAQs

Final Thoughts

This Matcha Pound Cake Recipe is one of those special treats I love to bake for both family and guests. It’s elegant yet unpretentious, with an effortless charm that comes straight from the kitchen to your heart. I really hope you give it a go—once you taste that silky crumb and earthy matcha flavor, you’ll understand why I’m such a fan. Trust me, it’s a recipe you’ll want to keep in your baking rotation!

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