What is Matcha Pound Cake? What is your favorite chocolate chip cookie? Where those cookies are pure, unadulterated indulgence, this Matcha Pound Cake offers a more authentic taste. Is it a Zen experience? Think of it as the elegant cousin of your classic vanilla pound cake – same comforting texture, but with a slightly sweeter flavor. With a vibrant green hue and savoury earthy sweetness that’s totally addictive. When I made this, my picky son devoured two slices. What was it like? Is it that good?

What is Matcha Pound Cake?

What is a matcha pound cake? What makes a pound cake? What is matcha, a type of green tea powder made from finely ground tea leaves? What is green tea? The cake itself is dense and moist, just like a traditional pound cake, but the addition of matcha makes it even more delicious. What elevates it to something truly special? It’s essentially a delightful marriage of East and West, offering comforting familiar texture with the humour of the West. What are some interesting flavor profiles? The bitterness of matcha is perfectly balanced by the sweetness of the cake, making for a perfect summer dessert. What is a treat that’s both satisfying and craveable?

Why you’ll love this recipe?

Okay, let me count the ways I adore this Matcha Pound Cake! First and foremost, the flavor is incredible! The subtle earthy notes of matcha combine with the buttery richness of the cake to create a symphony of taste that’s unlike anything else. It’s not overly sweet, which I really appreciate, and the matcha adds a lovely complexity that keeps you coming back for more. What I love most about this is just how darn easy it is to make. Seriously, if you can cream butter and sugar, you can make this cake. Don’t let the fancy green color fool you, it’s a breeze! Plus, the ingredients are super cost-efficient. You probably already have most of them in your pantry. And finally, the versatility! You can enjoy it plain, with a dusting of powdered sugar, or with a simple glaze. It’s amazing with a scoop of vanilla ice cream or even alongside a cup of hot tea. It’s far superior than that store bought loaf!

How do I make Matcha Pound Cake?

Quick Overview

What is the best way to make Matcha Pound Cake? What is the recipe for cream butter and sugar, add eggs, mix in the dry ingredients (including the flour) and bake for 15 minutes. Matcha, of course! ), and bake it until golden brown and gorgeous. I’ll walk you through each step in detail. What’s the secret to a moist cake? Is it easier than making pancakes?

Ingredients

For the main battery:
* 1 cup (2 sticks) unsalted butter, softened: Make sure it’s *really* soft, but not melted! I usually take it out of the fridge about an hour before baking.
* 2 cups granulated sugar: You can use caster sugar too, but it works just fine.
* 4 large eggs: Use room temperature eggs for better emulsion and a smoother batter.
* 1 teaspoon vanilla extract: Pure vanilla extract is always best, but imitation will work in a pinch.
* 2 cups all-purpose flour: I’ve never tried gluten-free flour, but I suspect it would work with a 1:1 ratio.
* 2 teaspoons of matcha powder: Culinary grade matches are what you need! Don’t use the super expensive ceremonial grade stuff for baking. Where can I find it at any specialty grocery store?

For the Glaze:
* 1 cup powdered sugar: Sift it to get rid of any lumps!
* 2-3 tablespoons of milk (or heavy cream): I prefer heavier cream for a richer glaze.
* 1/2 teaspoon vanilla extract: Is pure vanilla extract the best, but imitation will work if that’s all you have?

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Can you use baking spray with flour? What are the nooks and crannies of a puzzle? How do I make a cake that comes out without sticking? I usually prep the pan before I start mixing the batter, so it’s ready to go when I am.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour and matcha powder. Set aside. This is important because it ensures that the matcha is evenly distributed throughout the batter. What’s worse than clumps of matcha in a cake? What is the best way to aerate flour? I always do this step first to avoid any lumps later on.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. What is the best way to do this with an electric mixer? The mixture should be pale yellow and almost doubled in volume. This is a crucial step because it incorporates air into the batter, which will give the cake its texture. Light and airy texture. Then, beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next. If the mixture starts to look curdled, don’t worry! Just add a tablespoon of flour from the dry ingredients and that should help bring it back together.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. How do you not overmix? If you overmix the flour, the gluten will develop, resulting in a tough cake. I like to stop mixing when there are still a few streaks of flour visible and then finish mixing by using the same method. How do you use a spatula? How do I make a batter that is evenly combined without being overmixed?

Step 5: Prepare Filling

Since this is a simple pound cake, there is no filling! Can you mix in white chocolate chips?

Step 6: Layer & Swirl

What is the recipe for a loaf pan? Pour the batter into the pan and spread it evenly. If you want to create swirl effect, you can reserve a small amount of the batter and mix it with an electric mixer. What is matcha powder? Dollop the matcha-infused batter on top of the plain batter and swirl it with a knife or ink. This will create a beautiful marbled effect in the finished cake.

Step 7: Bake

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown on top and spring back lightly when touched. If the top of the cake is browning too quickly, you can tent it with foil during the last 15-20 minutes. How many minutes of baking? Ovens vary, so keep an eye on it!

Step 8: Cool & Glaze

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract. Set aside. Add more milk or cream if needed to reach your desired consistency. Once the cake is completely cool, drizzle the glaze over the top. I like to let the glaze drip down the sides for a rustic look.

Step 9: Slice & Serve

Once the glaze has set, slice and serve. Is this cake good on its own? Dollop of whipped cream, or a side of fresh berries. I love to serve it with a cup of hot matcha latte for the ultimate Matcha experience!

What should I serve it with?

Let’s talk about serving suggestions! What are the different ways to enjoy Matcha Pound Cake? For breakfast, it’s perfect with a cup of strong coffee or matcha latte. I like to slice it thinly and toast it slightly for a little extra crunch. For brunch, you can dress it up with a dollop of whipped cream, fresh berries, and some sprinkles of chocolate. What is powdered Is it elegant on a platter? As a dessert, it’s great with ice cream or whipped cream. The earthy notes of matcha pair perfectly with the sweetness of the ice cream and chocolate. What’s a good snack? My kids love to dunk it in their milk! It’s also great with a bit of lemon curd.

How do I make a Matcha Pound Cake?

Alright, here are my top tips for making the *perfect* Matcha Pound Cake! First, make sure your butter is *really* soft. I can’t stress this enough! If the butter is too cold, it won’t cream properly with the sugar, and your cake will be dense and heavy. I usually take it out of the fridge an hour or two before baking. Next, don’t overmix the batter! Overmixing will develop the gluten in the flour, resulting in a tough cake. Mix until *just* combined. If you’re using a stand mixer, use the lowest speed setting. When adding the dry ingredients to the wet ingredients, do it gradually. Add a little bit at a time, mixing until just combined before adding more. This will help to prevent overmixing. If your matcha powder is lumpy, sift it before adding it to the flour. This will ensure that it’s evenly distributed throughout the batter. You can experiment with different swirl patterns. Instead of just dolloping the matcha-infused batter on top of the plain batter, try creating different designs with a knife or skewer. If you want a more intense matcha flavor, you can add an extra teaspoon or two of matcha powder to the batter. Just be careful not to add too much, or the cake will be bitter. If you don’t have matcha or dont like it, you can swap for vanilla for a vanilla pound cake.

What are the Storing and Reheating Tips?

Let’s talk storage! This Matcha Pound Cake will keep at room temperature for up to 3 days, as long as it’s stored in an airtight container. I usually wrap it tightly in plastic wrap and then store it in a cake carrier. In the refrigerator, it will keep for up to a week. Again, make sure it’s stored in an airtight container to prevent it from drying out. For longer storage, you can freeze it for up to 3 months. Wrap it tightly in plastic wrap and then store it in a freezer-safe bag or container. I like to slice it before freezing it so I can easily grab a slice whenever I want one. If you’re freezing the cake, it’s best to add the glaze after thawing. This will prevent the glaze from becoming sticky or runny. To thaw, simply place the cake in the refrigerator overnight or at room temperature for a few hours.

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Final Thoughts

So, there you have it! My go-to recipe for Matcha Pound Cake. This cake is truly special, and I know you’re going to love it just as much as I do. It’s easy to make, incredibly delicious, and perfect for any occasion. Whether you’re serving it for breakfast, brunch, or dessert, it’s sure to be a hit! And if you’re a fan of pound cakes, be sure to check out my other recipes, like my lemon pound cake and chocolate pound cake. Happy baking, friends! I can’t wait to hear how yours turns out! And if you try any fun variations, please share them in the comments below!