Matcha Pound Cake Recipe

If you’re craving a treat that’s both comforting and a little bit unique, this Matcha Pound Cake Recipe is absolutely where you want to land. I absolutely love how it balances that rich buttery texture with the earthy, vibrant green tea flavor from matcha. When I first tried this recipe, I was surprised at how light and fluffy a pound cake could be, and now it’s a staple in my kitchen whenever I want to impress without fuss. Keep reading, because you’re going to want to nail this one—it’s fan-freaking-tastic!

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Ingredients You’ll Need

This Matcha Pound Cake Recipe uses simple, accessible ingredients that come together to create something really special. Each one plays a role—from the creamy butter to the fresh eggs—and choosing quality matcha really pays off. I always suggest sifting the matcha to avoid clumps and preserve that beautiful bright green color.

• Eggs: Separating whites from yolks while cold, then bringing them to room temp helps achieve the best volume when whipping.
• All-purpose flour: The base for your cake—remember to sift it for a lighter crumb.
• Cornstarch: Adds tenderness and a delicate texture to the crumb.
• Matcha powder: Choose a high-quality, culinary-grade matcha for the best flavor and vibrant color.
• Baking powder: Key for a gentle rise without mess.
• Cream of tartar (or lemon juice/white vinegar): Stabilizes the egg whites while whipped, making the cake fluffy.
• Granulated sugar: Divided into two portions to properly sweeten and help with the fluffiness.
• Salted butter: Room temperature butter creams beautifully—take it out early so it softens but isn’t melty.
• Whole milk: Adds moisture and richness when mixed in slowly.
• Vanilla extract: Just a dash rounds out the flavors perfectly without overpowering the matcha.

Variations

I love that this Matcha Pound Cake Recipe is a great starting point for your own creativity. You can keep it classic or jazz it up to suit your palate or dietary needs—I’ve played around with a few tweaks that I’m excited to share.

• Matcha and White Chocolate: My family goes crazy for this one—I fold in some finely chopped white chocolate for pockets of melty sweetness that perfectly complement the matcha.
• Gluten-Free Option: Swap the all-purpose flour with a gluten-free blend, but be gentle when folding to maintain fluffiness.
• Vegan Adaptation: I haven’t perfected this yet, but replacing eggs with aquafaba and butter with vegan margarine can work, just expect a slightly different texture.
• Seasonal Fruit Twists: Adding blueberries or raspberries right before baking adds a burst of freshness that pairs beautifully with the green tea flavor.

How to Make Matcha Pound Cake Recipe

Step 1: Separate and Prepare Your Eggs

Start by separating the egg whites from the yolks while the eggs are still cold—this is easier when cold! Then, let them sit at room temperature for about 20 minutes. This step is crucial because room-temp eggs whip better and integrate more smoothly, which really helps create that light texture in your pound cake.

Step 2: Sift Dry Ingredients Together

In a large bowl, sift together the all-purpose flour, cornstarch, matcha powder, and baking powder. Sifting is a little extra work but trust me, it makes your cake’s crumb unbelievably tender and free of lumps—especially important for the matcha, which can clump easily.

Step 3: Whip Egg Whites to Stiff Peaks

Using a clean mixer bowl with a whisk attachment, start whipping the egg whites until foamy. Add the cream of tartar (or your substitute) to stabilize the foam, then gradually add 50g of sugar while continuing to whip until you get stiff peaks—that means the peaks stand straight up when you lift the whisk. This flip in texture is a clear sign your cake is headed for that perfect fluffiness.

Step 4: Cream Butter and Sugar, Then Add Yolks

Switch your mixer to the paddle attachment and beat the room temperature butter with the remaining 100g sugar until it’s light and fluffy, usually around 2-3 minutes at high speed. Then add the egg yolks one at a time, followed by the milk and vanilla. Sometimes the mixture might look a bit curdled here — don’t panic, it’s totally normal and won’t affect your cake.

Step 5: Fold in Dry Ingredients and Egg Whites Gently

Sift about a third of your dry ingredients over the egg yolk batter and fold in gently using a spatula. Then fold in about a third of the whipped egg whites. Continue alternating between the dry mix and egg whites until everything is just combined. The key here is to fold delicately so you keep that airy structure without deflating the batter.

Step 6: Bake to Golden Perfection

Pour your batter into a parchment-lined 8″ by 4″ loaf pan. Give it a gentle tap on the counter to release air bubbles, and bake at 350°F (177°C) for 60-65 minutes. Check doneness with a toothpick inserted into the center—it should come out clean or with just a few moist crumbs clinging to it. Let the cake cool completely before slicing—that wait is definitely worth it!

How to Serve Matcha Pound Cake Recipe

Garnishes

I love serving this cake with a dusting of powdered sugar to highlight the green, or a light drizzle of white chocolate ganache for a little indulgence. Fresh whipped cream and a sprinkle of toasted sesame seeds also add a delightful twist that’s surprisingly delicious.

Side Dishes

Pair your slice with a simple bowl of fresh berries or a scoop of vanilla ice cream to bring out that matcha flavor even more. For tea lovers, a cup of jasmine or hojicha tea complements the earthy notes perfectly.

Creative Ways to Present

For birthdays or special occasions, I’ve piped whipped cream rosettes and placed edible flowers on top for a stunning, classy look. You can also slice the cake thin and layer it with matcha buttercream for a delicate mini matcha layer cake that wows every time.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cake in an airtight container at room temperature for up to three days. Keeping it covered well is key to preserving that moist crumb—otherwise, it can dry out pretty fast.

Freezing

One of the best things about this Matcha Pound Cake Recipe is how well it freezes. Simply slice the cake, wrap individual pieces tightly in plastic wrap, and freeze for up to two months. When you want some, just thaw at room temperature for 15-20 minutes—it tastes freshly baked!

Reheating

If you want to warm a slice, I gently heat it in a microwave for about 15 seconds or in a toaster oven at low heat for 3-5 minutes. This brings back that freshly baked softness without drying it out.

FAQs

Final Thoughts

This Matcha Pound Cake Recipe has become one of my absolute favorites to bake and share. It’s the kind of dessert that feels like a warm hug but with that cool, unique twist from the matcha, perfect for everyday moments or special occasions. I used to struggle making pound cakes that weren’t heavy or dense, but this method really flipped those expectations. I can’t recommend it enough, and I truly hope you enjoy baking and savoring it as much as I do—give it a try, and I promise you’ll be hooked!

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