Description

This Most Delicious Matcha Pound Cake recipe delivers a moist, tender cake bursting with vibrant green tea flavor. Perfectly balanced with the earthiness of matcha and a light crumb, this cake is ideal for afternoon tea or a special dessert. The cake combines the richness of butter and eggs with a delicate sweetness, making it both indulgent and refreshing.

Ingredients

Units Scale

Dry Ingredients

155 g all-purpose flour
20 g cornstarch
9 g matcha powder (sifted)
3 g baking powder

Wet Ingredients

4 eggs, separated (whites and yolks, room temperature)
140 g salted butter (room temperature)
45 ml whole milk (room temperature)
4 ml vanilla extract

Other Ingredients

150 g granulated sugar (divided: 50g and 100g)
1/4 tsp cream of tartar (or 1 tsp lemon juice or white vinegar)

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Instructions

Separate eggs: Carefully separate the egg yolks from the whites, placing them into two separate bowls. Allow them to come to room temperature for best results.
Prepare dry mix: In a large bowl, sift together the all-purpose flour, cornstarch, sifted matcha powder, and baking powder. Set aside.
Preheat oven and prepare pan: Preheat your oven to 350°F (177°C). Line an 8″ by 4″ loaf pan with parchment paper to prevent sticking and set aside.
Whip egg whites: Using a clean stand mixer bowl fitted with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until numerous bubbles form.
Add sugar to egg whites: Gradually incorporate 50 g of granulated sugar and whisk until stiff peaks form. The peaks should stand straight when the whisk is lifted.
Set aside whipped whites: Transfer the stiff egg whites to a large clean bowl and set aside for folding later.
Cream butter and sugar: Switch to the paddle attachment on your mixer and add the butter and the remaining 100 g granulated sugar. Cream on high speed for 2-3 minutes until light and fluffy.
Add egg yolks and liquids: Gradually add in the egg yolks one at a time, then slowly mix in the milk and vanilla extract. Beat until fully combined. The batter might look curdled at this stage, which is normal.
Incorporate dry ingredients and whites: Remove the bowl from the mixer. Sift about one-third of the dry ingredients over the batter and gently fold in with a spatula. Then fold in one-third of the whipped egg whites. Repeat this process alternating dry ingredients and egg whites until everything is combined without white streaks, being careful not to overmix to preserve volume.
Fill pan and bake: Pour the batter into the prepared loaf pan. Tap the pan gently a few times to release trapped air bubbles. Bake for 60-65 minutes, or until the top is golden brown and a toothpick inserted comes out clean or with just a few moist crumbs.
Cool and serve: Allow the cake to cool completely in the pan before slicing. This helps the crumb set firmly for clean slices.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw by leaving at room temperature for 15-20 minutes before serving.

Notes

This matcha pound cake is lightened up yet richly flavored with green tea essence.
Using room temperature ingredients ensures better mixing and texture.
Be careful not to deflate the egg whites when folding to maintain cake fluffiness.
Line the loaf pan with parchment paper for easy removal.
Adjust baking time slightly if using a different pan size.
Storing cake properly helps maintain freshness and flavor.

Nutrition

Serving Size: 1 slice (approx. 1/12 of the cake)
Calories: 187 kcal
Sugar: 13 g
Sodium: 102 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 1 g
Carbohydrates: 23 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 25 mg