Have you ever bought that fancy green matcha powder, made one drink, and then shoved it to the back of your pantry? I know I have. That little tin just sits there, waiting. Well, it’s time to pull it out.
We’re going to turn that forgotten powder into the best matcha pound cake you’ve ever had.
This recipe is simple. No weird steps or hard-to-find stuff. Just a really good, moist, green tea-flavored cake that looks as amazing as it tastes.
What You’ll Need
Getting your ingredients ready first makes everything go smoother. It’s a simple trick I learned in busy kitchens that works just as well at home. It keeps you from running around looking for things mid-mix.
Here is a quick look at the main players for this cake.
| Ingredient | Amount |
|---|---|
| All-Purpose Flour | 1 ½ cups |
| Matcha Powder | 2 tablespoons |
| Baking Powder | 1 ½ teaspoons |
| Salt | ½ teaspoon |
| Unsalted Butter | ½ cup (1 stick) |
| Granulated Sugar | 1 cup |
| Eggs | 2 large |
| Milk | ½ cup |
| Vanilla Extract | 1 teaspoon |
Tools You’ll Need
You don’t need any fancy gadgets for this recipe. Just the basics will do the job perfectly.
- A 9×5 inch loaf pan
- Mixing bowls (one large, one medium)
- Whisk or a sifter
- Electric mixer (or a whisk and some arm power)
- Spatula
- Measuring cups and spoons
Let’s Bake! Step-by-Step Instructions
Step 1: First, get your oven hot. Set it to 350°F (175°C). Grease your loaf pan with butter or cooking spray and then lightly dust it with flour.
Step 2: In your medium bowl, whisk together the flour, matcha powder, baking powder, and salt. Sifting the matcha helps get rid of any clumps.
Step 3: In the large bowl, beat the softened butter and sugar with an electric mixer until it’s light and fluffy. This usually takes about 2-3 minutes.
Step 4: Add the eggs one at a time. Mix well after each egg before adding the next one. Then, stir in the vanilla extract.
Step 5: Now, add half of the dry flour mixture to the butter mixture and mix on low speed. Then pour in the milk and mix again.
Step 6: Add the rest of the flour mixture and mix just until everything is combined. Do not overmix, or your cake will be tough.
Step 7: Pour the batter into your prepared loaf pan. Spread it out evenly with your spatula.
Step 8: Bake for 40-50 minutes. You’ll know it’s done when a toothpick stuck in the center comes out clean.
Step 9: Let the cake cool in the pan for about 10 minutes. Then, carefully flip it out onto a wire rack to cool down all the way.
Pro Tips from My Kitchen
I’ve made my fair share of not-so-great pound cakes. Here are a few things I learned along the way that make a big difference.
- Room Temp is Key: Make sure your butter, eggs, and milk are not cold. Room temperature ingredients mix together much better and create a smoother batter. This helps the cake rise evenly.
- Sift Your Matcha: Matcha powder loves to clump together. Sifting it with your flour ensures you get that beautiful green color and smooth flavor without any bitter spots.
- Don’t Overmix: When you add the flour, mix it as little as possible. Mix just until you don’t see any more dry flour. Overmixing makes the cake dense and chewy, not light and tender.
Swaps and Fun Variations
Once you have the basic recipe down, you can play around with it. Here are a few ideas to get you started.
| Original Ingredient | Fun Substitute |
|---|---|
| Milk | Buttermilk or Sour Cream |
| Vanilla Extract | Almond Extract |
| Plain Cake | White Chocolate Chips |
Add a Glaze
A simple glaze on top makes this cake extra special. Just mix 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice. Drizzle it over the cooled cake.
Make it Nutty
Fold in a half cup of chopped walnuts or pistachios into the batter for a nice crunch. The flavor goes really well with the matcha.
Make-Ahead and Storage Tips
This cake stores very well, which is great if you want to make it ahead of time.
Let the cake cool completely. You can store it in an airtight container on the counter for up to 3 days.
If you want to keep it longer, wrap it tightly in plastic wrap and then foil. It will stay good in the freezer for up to 3 months. Just let it thaw on the counter for a few hours before you want to eat it.
What to Serve with Matcha Pound Cake
This cake is great all by itself. But if you want to dress it up, here are a few ideas.
- A simple cup of hot tea or coffee.
- A scoop of vanilla ice cream.
- Fresh berries, like strawberries or raspberries.
- A dollop of whipped cream.
Nutrition Stuff (A Quick Look)
This is just a general idea, as brands can change the numbers. A slice of this cake will have calories, sugar, and fat because, well, it’s cake. Think of it as a treat to enjoy.
Got Questions? I’ve Got Answers!
Q1. Why did my cake turn out dry?
Ans: This usually happens for two reasons: overbaking or measuring the flour wrong. Make sure to check the cake with a toothpick a little early. And when you measure flour, spoon it into the cup instead of scooping with the cup.
Q2. Can I use ceremonial grade matcha?
Ans: You can, but it’s more expensive and its delicate flavor can get lost in baking. Culinary grade matcha is made for cooking and has a stronger flavor that stands up to the heat.
Q3. My cake is dense. What did I do wrong?
Ans: A dense cake is often caused by overmixing the batter after adding the flour. Mix just until everything is combined and you see no more dry streaks.
Q4. Can I make this gluten-free?
Ans: Yes. You can use a good quality one-to-one gluten-free baking flour blend in place of the all-purpose flour. The texture will be a little different, but still delicious.
Wrapping Up
There you have it. A simple way to use that matcha powder and bake something truly special. This pound cake is perfect for a quiet afternoon with a cup of tea or for sharing with friends.
Give it a try. I think you’ll be surprised at how easy it is. If you bake it, let me know how it turned out in the comments below. I’d love to hear from you.
