Kirbie's Cravings

Matcha Green Tea Pound Cake

photo of a loaf of matcha green tea pound cake with a slice cut off

I found a recipe for green tea pound cake from Sarah The Baker Yoon on milk and honey cafe.  The beautiful green color of her cakes really caught my eye. I also loved her clever entry title “It’s not easy being sweet.”  I tried coming up with clever blog post titles when I first start blogging but have since given up.  Given my obsession with baking matcha green tea desserts, I had to try it out.  I was especially excited to try out the recipe since she mentioned in her post that her family really enjoyed the cake and are usually complaining about her cakes being too sweet.  This is a story I’m quite familiar with.  My parents are always saying stuff I make is too sweet.

The recipe was easy to follow and I followed it almost exactly as written. The only slightly time-consuming part was the separating of the egg whites.  The cake came out a beautiful shade of light green.  The cake is very dense, just like a pound cake should be.  It’s sweet, but not too sweet and has a nice green tea flavor.

photo of a loaf of matcha green tea pound cake in a loaf panclose-up photo of a loaf of match green tea pound cake

Here is the recipe I got from milk and honey cafe, with a few tiny modifications.  (I did one loaf rather than two, and I lined my loaf pan with foil instead of parchment paper.)

You might like my matcha marbled cake, too.

Matcha Green Tea Pound Cake

Servings: 1 (9x5-inch) cake
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
I love baking with matcha green tea because it gives baked goods a wonderful flavor and color. This cake is dense like a traditional pound cake but isn’t too sweet.


  • 2 cups bleached all-purpose four
  • 2 tbsp Matcha green tea
  • 2 tsp baking powder
  • 2 sticks unsalted butter softened
  • 2 cups confectioners' sugar
  • 5 large eggs separated
  • 1 pinch of salt


  • Line a 9 x 5-inch loaf pan with foil. Set a rack in the middle level of the oven and preheat to 325°F. Combine the flour, green tea and baking powder and stir well to mix.
  • Cream butter and confectioners’ sugar in bowl of mixer with paddle attachment and beat for about 3 minutes or until light. Beat in the egg yolks one at a time, beating well after each addition and scraping bowl and beater occasionally with a rubber spatula. Remove the bowl from the mixer and fold in the flour mixture by hand, with a rubber spatula.
  • Pour the egg whites and salt into a clean, dry mixer bowl. Place on mixer with whisk attachment and whip whites on medium speed until white and opaque and just beginning to hold their shape. Increase speed slightly and continue whipping egg whites until they hold a soft peak.
  • Remove bowl from mixer and quickly scrape whites from bowl onto batter in other bowl. Use a large rubber spatula to fold the egg whites into the batter, folding just until no streaks of white remain.
  • Scrape the batter into prepared pan and smooth the top. Bake the cake for about 45 minutes or until it is well risen and a toothpick inserted in the center emerges dry. Cool the cake in the pan on a rack for 10 minutes, then un-mold and cool it completely.


Recipe source: Milk and Honey Cafe

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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17 comments on “Matcha Green Tea Pound Cake”

  1. Why has no one asked the obvious. I guess I’ll find out on my own,. The directions say line a pan with foil but scrape batter into pans. Does this make one or two loaves?

    • Sorry, but not sure about your question? In Step 5 of the recipe card it says “Scrape the batter into prepared pan and smooth the top.” So, yes, you only need one pan.

  2. hi Kirbie, I searched up somewhere along the lines of matcha green tea dessert recipes and came across your blog! What brand of matcha powder do you use?

  3. Nice recipe! Would love to try it out.. how many grams are they in a cup of sugar and in a cup of flour?

    • Sorry I didn’t measure it out in grams. If you use google search, I’m sure someone has helpfully provided a conversion.

  4. very easy to make and not too sweet. It’s a nice change of pace from regular deserts!

  5. Thanks for the advice. I’ve always kind of liked the cracking on top as it is so crispy where it’s cracked. But I’ll try this next time to see if my cakes will come out prettier.

  6. Yum. Looks delicious.
    By the way, I can’t help but notice that most of your cakes crack. You could easily prevent that by covering the pan with aluminium foil at the first two thirds of the cooking time, not only preventing cracking but also resulting in a much more moist and richer texture.

  7. I’m so happy you liked it! I need to come up with some more recipes. I haven’t baked in a few weeks.

  8. This tastes delicious…
    I tried it today at home and everybody liked it and appreciated me. Thanks for your nice recipes I am trying them all.

  9. I hope you enjoy the recipe!

  10. Hi…
    Thank you for the nice recipe. I would love green tea pound cake. I am having a small tea party at my farmhouse this weekend. I was wondering about something special to serve my friends with. This one would be a nice treat for all my friends. I will try this and tell you.

  11. You’re welcome! I love finding/sharing green tea desserts.

  12. I know what you mean! I’ve seen it used so many different ways.

  13. I love making green tea desserts too – thanks for the inspiration!

  14. Green tea is proving to be a very versitile ingredient. I love when it pops up in unexpected places. GREG

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