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Matcha Pound Cake Recipe

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★★★★★

4.8 from 69 reviews

This Matcha Pound Cake combines the rich, buttery flavor of a classic pound cake with the earthy, vibrant taste of matcha green tea. The cake features a beautiful swirl of matcha and vanilla batter, baked to a golden brown perfection with a moist, tender crumb. Perfect for tea time or dessert, this loaf cake is a delightful fusion of traditional and Japanese flavors.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all purpose flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tbsp matcha powder

Wet Ingredients

  • 14 tbsp unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 eggs, room temperature
  • 1 egg yolk, room temperature
  • ½ cup sour cream, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp water

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (177°C) and grease a loaf pan with butter or oil to prevent sticking.
  2. Cream Butter and Sugar: In a large mixing bowl or stand mixer, cream together the unsalted butter, granulated sugar, salt, and baking powder until light and fluffy, scraping down the sides periodically to ensure even mixing.
  3. Add Eggs: Add the eggs and egg yolk one at a time, mixing thoroughly after each addition and scraping down the bowl to combine fully.
  4. Add Sour Cream and Vanilla: Mix the sour cream and vanilla extract in a separate bowl, then add half of this mixture to the batter and blend until combined.
  5. Add Flour: Add half of the all-purpose flour to the batter and mix until incorporated. Then repeat by adding the remaining sour cream mixture followed by the remaining flour, mixing to a soft batter consistency.
  6. Finish Mixing: Use a spatula to gently fold the batter about 5-6 times to finish mixing and reduce air bubbles without overmixing.
  7. Prepare Matcha Batter: Spoon half of the batter into another bowl. Sift the matcha powder over this portion and add the water, mixing until the batter is a uniform green color.
  8. Layer and Swirl: Spoon half of the vanilla batter into the bottom of the loaf pan in dollops, leaving spaces for the matcha batter. Add half of the matcha batter into those spaces, then use an offset spatula or knife to swirl the two batters together. Repeat with the remaining batters.
  9. Settle Batter: Tap the loaf pan on a flat surface to remove air bubbles and level the batter throughout the pan.
  10. Score Batter: Wet a knife and score the batter lengthwise down the center to encourage a clean center crack while baking.
  11. Bake: Bake the pound cake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
  12. Cool: Allow the cake to rest in the pan for 10 minutes before removing to a wire rack to cool completely.

Notes

  • Ensure all ingredients are at room temperature for best texture and mixing.
  • Sifting the matcha powder prevents lumps and helps achieve an even color.
  • Scoring the batter helps create an attractive crack and even baking.
  • You can test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  • Store the cake wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to a week.

Keywords: Matcha Pound Cake, Green Tea Cake, Swirled Pound Cake, Matcha Dessert, Loaf Cake, Tea Time Cake

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