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Matcha Pound Cake Recipe

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4.3 from 20 reviews

  • Author: admin
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

This Matcha Pound Cake is a moist and flavorful dessert infused with earthy matcha green tea powder. With a tender crumb and a subtle sweetness balanced by the rich butter and vanilla, it makes a perfect treat for tea time or any occasion. The cake is baked to golden perfection and can be garnished with powdered sugar or a white chocolate drizzle for an elegant finish.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups (190g) all-purpose flour
  • 1 tbsp matcha green tea powder (culinary grade or higher)
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 4 large eggs, room temperature
  • 1/4 cup (60ml) whole milk
  • 1 tsp vanilla extract

Optional Garnish

  • Powdered sugar for dusting
  • White chocolate drizzle

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
  2. Combine Dry Ingredients: In a medium bowl, sift together all-purpose flour, matcha green tea powder, baking powder, and salt to evenly distribute the leavening agents and matcha throughout the flour.
  3. Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter and granulated sugar in a large bowl until the mixture is light and fluffy, about 3 to 4 minutes. This step incorporates air, which helps create a tender cake texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter mixture, beating well after each addition to fully incorporate them. Then mix in the vanilla extract for added flavor.
  5. Incorporate Dry Ingredients and Milk: Add half of the dry ingredient mixture to the batter, mixing on low speed. Next, add the whole milk and mix again on low to combine smoothly without overmixing.
  6. Finish Mixing Batter: Add the remaining dry ingredients and gently mix just until combined to avoid overworking the batter, which can result in a dense cake.
  7. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, ensuring the cake sets properly and prevents sogginess.
  9. Optional Garnish and Serve: Before serving, dust the cooled cake with powdered sugar or drizzle with melted white chocolate for a beautiful presentation and an extra touch of sweetness.

Notes

  • Make sure the butter is softened to room temperature for easier creaming with sugar.
  • Use culinary grade or higher matcha powder for the best flavor.
  • Do not overmix the batter after adding the dry ingredients to keep the cake tender.
  • Baking times may vary slightly depending on your oven; check the cake at 55 minutes to avoid overbaking.
  • Use eggs at room temperature to help the batter emulsify better.
  • Let the cake cool completely before applying any garnish to prevent melting.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-inspired

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