The first time I tried to make this matcha pound cake, it was a disaster. Like, a real, unmitigated mess. The kitchen looked like a green-tea-powder explosion had happened, and my dog, bless his heart, had green paw prints all over the white rug. I swear he thought it was some new kind of play-doh. While I eventually mastered this bake, it reminds me of how much I enjoyed mastering the lemon yogurt cake with blueberries in my earlier kitchen experiments.
I’d underestimated how finely milled matcha powder is. One wrong move, one little puff, and it’s everywhere. My wife walked in, took one look at me covered in green dust, and just started laughing. For those looking for the most delicious matcha pound cake, I’ve refined this process so you won’t have to experience my early green-tinted struggles.
This matcha pound cake? It’s worth the mess. It’s not some fancy-pants patisserie thing. No, this is a real cake, made in a real kitchen, for real people. It’s got that homey feel, but with a little something extra.
Why You’ll Love This Matcha Pound Cake
Look, I’m not going to sit here and tell you this matcha pound cake is going to change your life. That’s a bit much for a cake, even a good one. But what I will say is, it’s a solid, comforting bake that’s a little different from your usual. It’s got a depth to it, something beyond just sweet.
It’s the kind of cake you can have with your morning coffee, or a cup of actual green tea in the afternoon. And it’s not overly sweet, which I appreciate. You get that earthy, slightly bitter kick from the matcha, balanced with the sugar. It just works.
Plus, it’s a looker. That vibrant green color? That’s all natural, folks. No artificial junk needed here. It’s an interesting cake to bring to a potluck, or just to have around for when you want a little treat.
Key Ingredients for the Perfect Matcha Pound Cake
Getting the right ingredients is half the battle, especially with something like this matcha pound cake. You don’t need anything exotic, but good quality makes a difference. Seriously, don’t skimp on the matcha.
TodayMeal – Matcha Pound Cake – Dry Ingredients
155 g all-purpose flour: Just your standard all-purpose flour. Don’t use bread flour, don’t use cake flour.
20 g cornstarch: This is a little secret for tenderness. It helps soften the crumb of the matcha pound cake.
9 g matcha (sifted): Use ceremonial or at least a good quality culinary grade matcha. Sift it well, or you’ll have green lumps.
3 g baking powder: Our leavening agent. Make sure it’s fresh, not something that’s been sitting in the back of your pantry.
TodayMeal – Matcha Pound Cake – Wet Ingredients
4 eggs, separated: You’ll want these separated while cold, then let them come to room temperature.
1/4 tsp cream of tartar: This stabilizes the egg whites. Helps them whip up tall and stay that way.
150 g granulated sugar: We’re splitting it because some goes into the egg whites, and the rest into the butter.
140 g salted butter (room temp): Not melted, not cold. If it’s too cold, it won’t cream properly.
45 ml whole milk (room temp): It adds moisture and richness to the matcha pound cake.
4 ml vanilla extract: Just a touch for flavor. Good quality vanilla rounds out the flavors without overpowering the matcha.
How to Make Matcha Pound Cake: Step-by-Step
Matcha Pound Cake – Step 1: Prep Work
First thing, get those eggs separated. Let them sit out on the counter and come to room temperature while you do the other stuff.
Next, get all your dry ingredients sifted. Sift them together into a bowl. This breaks up any lumps, especially in the matcha, and gets air into the mixture.
Then, crank up your oven to 350°F/177°C. Line an 8×4-inch loaf pan with parchment paper.
Matcha Pound Cake – Step 2: Mix the Batter
Put your egg whites in a clean stand mixer bowl. Once they’re foamy, add in the cream of tartar and whip until stiff peaks form.
In the same bowl, cream the salted butter and sugar until light and fluffy. Add yolks one by one, followed by milk and vanilla.
Fold in your sifted dry ingredients and whipped egg whites. Keep going until all the dry ingredients and egg whites are combined. Do not overmix.
Matcha Pound Cake – Step 3: Bake to Golden Perfection
Transfer the batter to your prepared loaf pan. Bake for about 60-65 minutes. Check with a toothpick; it should come out clean.
Once it’s out, let the matcha pound cake cool in the pan for about 10-15 minutes, then move to a wire rack.
Tips for a Fluffy and Flavorful Pound Cake
First off, the matcha itself. Don’t be cheap here. Invest in a good quality culinary matcha. A good one will give you that earthy, slightly bitter, umami note.
Second, pay attention to ingredient temperatures. Room temperature butter, eggs, and milk are not a suggestion; they are a command.
Finally, remember that overmixing is the biggest killer of good cakes. If you want a treat that pairs well with my brunch favorites, keep that batter light and fluffy.
Serving Suggestions and Variations
For a simple upgrade, a dusting of powdered sugar looks nice and adds a touch more sweetness. Try serving a slice with a scoop of vanilla bean ice cream.
You can also fold in about half a cup of chopped white chocolate chips. White chocolate and matcha are a classic pairing.
Matcha Pound Cake Health Benefits
Matcha is packed with antioxidants, specifically a type called catechins, and EGCG is the big one. These are the guys that fight off free radicals. You can learn more about the nutritional profile of eggs and how they contribute to your baking.
Beyond the antioxidants, matcha also contains L-theanine, an amino acid. This gives matcha that unique calming, yet alert, feeling.
Most Delicious Matcha Pound Cake
Ingredients
- 4 eggs separated, brought up to room temperature
- 155 g all-purpose flour
- 20 g cornstarch
- 9 g matcha sifted
- 3 g baking powder
- 0.25 tsp cream of tartar or use 1 tsp lemon juice or white vinegar
- 150 g granulated sugar divided (50g and 100g)
- 140 g salted butter room temperature
- 45 ml whole milk room temperature
- 4 ml vanilla extract
Instructions
- Separate the egg yolks and egg whites into 2 different bowls. Set aside.
- In a large bowl, sift together the dry ingredients: all purpose flour, cornstarch, matcha and baking powder. Set aside.
- Preheat oven to 350°F/177°C. Line a 8" by 4" loaf pan with parchment paper.
- In a clean stand mixer bowl fitted with a whisk attachment, transfer the egg whites and whip until foamy. Add in the cream of tartar and keep beating until lots of bubbles form.
- Gradually add in 50g of granulated sugar and whip until stiff peaks.
- Remove the whipped egg whites and transfer to a large clean bowl. Set aside.
- Using the same mixer bowl, change to a paddle attachment and add in the butter and remaining 100g granulated sugar.
- Cream until light and fluffy, about 2-3 minutes on high speed.
- Gradually add in the egg yolks one by one, and then slowly add the milk and vanilla extract. Beat until combined.
- Remove the mixer bowl and sift about 1/3rd of the dry ingredients over the egg yolk batter.
- With a spatula, fold in the dry ingredients into the mixture and alternate with 1/3rd of the whipped egg whites, repeating until everything is combined together.
- Transfer the cake batter to the lined loaf pan. Carefully tap the pan a few times to release any trapped air bubbles.
- Bake at 350°F/177°C for 60-65 mins, until golden brown on top, or until a toothpick inserted comes out clean.
- Let cool completely before slicing.
Frequently Asked Questions
What is matcha pound cake?
Matcha pound cake is a classic pound cake infused with matcha green tea powder, giving it a unique flavor and beautiful green hue.
Is matcha pound cake healthy?
This recipe is for a ‘lightened up’ matcha pound cake, which suggests it may have some modifications to be a healthier option compared to traditional recipes.
What does matcha pound cake taste like?
Matcha pound cake has a delicate, slightly earthy green tea flavor that is complemented by the sweetness of the cake. It’s often described as moist and tender.
Can I substitute ingredients in matcha pound cake?
While some substitutions are possible, it’s best to follow the recipe closely for optimal results, especially with baking. For cream of tartar, lemon juice or white vinegar can be used.
