Description
This Most Delicious Matcha Pound Cake is a light and fluffy dessert bursting with authentic green tea flavor. Combining the delicate bitterness of matcha powder with a classic pound cake base, this recipe uses whipped egg whites to create an airy texture that’s both moist and flavorful. Perfect for tea time or a sophisticated dessert, this cake is easy to make with everyday ingredients and a touch of vanilla for warmth.
Ingredients
Units
Scale
Eggs
- 4 eggs, separated (yolks and whites brought to room temperature)
Dry Ingredients
- 155 g all-purpose flour
- 20 g cornstarch
- 9 g matcha powder, sifted
- 3 g baking powder
Other Ingredients
- 1/4 tsp cream of tartar (or 1 tsp lemon juice or white vinegar)
- 150 g granulated sugar, divided (50 g and 100 g)
- 140 g salted butter, room temperature
- 45 ml whole milk, room temperature
- 4 ml vanilla extract
Instructions
- Separate the Eggs: Separate the egg yolks and whites into two clean bowls. Allow them to come up to room temperature for better whipping and mixing.
- Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour, cornstarch, matcha powder, and baking powder. Set aside to ensure even distribution of ingredients.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8×4 inch loaf pan with parchment paper to prevent sticking.
- Whip Egg Whites: Using a stand mixer with the whisk attachment, whip the egg whites until foamy. Add cream of tartar and continue whipping until lots of bubbles form.
- Add Sugar to Egg Whites: Gradually add 50 g granulated sugar to the egg whites while whipping until stiff peaks form—peaks should stand straight when the whisk is lifted.
- Set Egg Whites Aside: Remove the whipped egg whites to a clean large bowl and set aside for folding later.
- Cream Butter and Sugar: Switch to the paddle attachment on the mixer. Add the room temperature butter and remaining 100 g sugar. Cream on high speed for 2-3 minutes until light and fluffy.
- Add Egg Yolks, Milk, and Vanilla: Gradually add the egg yolks one at a time into the creamed butter mixture. Slowly add milk and vanilla extract, beating until all are well combined. The batter may curdle slightly here, which is normal.
- Fold in Dry Ingredients and Egg Whites: Sift about one-third of the dry ingredients into the egg yolk batter. Fold gently with a spatula. Then fold in one-third of the whipped egg whites. Repeat adding dry ingredients and egg whites in thirds, folding gently each time until fully combined with no white streaks, taking care not to deflate the batter.
- Transfer to Pan and Bake: Pour the batter into the prepared loaf pan. Tap the pan gently on the counter to release trapped air bubbles. Bake at 350°F (177°C) for 60-65 minutes, or until the top is golden brown and a toothpick inserted comes out clean or with a few moist crumbs.
- Cool and Store: Allow the cake to cool completely in the pan before slicing. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Slice and wrap pieces individually to freeze for up to 2 months; thaw for 15-20 minutes at room temperature before serving.
Notes
- This recipe features a lightened-up matcha pound cake with a refreshing green tea flavor and fluffy texture.
- Using room temperature eggs and ingredients helps achieve better mixing and texture.
- Whipping egg whites separately before folding in ensures a lighter cake.
- Be gentle when folding to avoid deflating the batter, which keeps the cake airy and moist.
- You can substitute cream of tartar with lemon juice or white vinegar for stabilizing egg whites.
- The cake can be stored at room temperature, refrigerated, or frozen according to your needs.
Nutrition
- Serving Size: 1 slice
- 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
