This Matcha Pound Cake is flavored with green tea and easy to make. It’s dense like a classic pound cake with just the right amount of sweetness.
I found a matcha pound cake recipe 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 made a chocolate matcha cake that I enjoyed, so a cake with just matcha sounded good, too.
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.
- All-purpose flour
- Matcha green tea powder
- Baking powder
- Softened unsalted butter
- Confectioners’ sugar (powdered sugar)
- Large eggs
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Eggs: For this pound cake, you will need to separate the eggs. The egg whites are whipped and then folded into the batter. The yolks are mixed into the batter separately.
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.
- Line the loaf pan with parchment paper or foil.
- You will mix the dry ingredients in one bowl and then cream the butter in a separate bowl with egg yolks. Then you combine the dry and wet ingredients.
- You will whip the egg whites in a separate bowl until they hold soft peaks. Be sure the bowl is clean and dry – even one drop of water or spec of a crumb can make it so your egg whites don’t whip.
- I like to use a stand mixer fitted with a whisk attachment to whip the egg whites. You can also use a handheld mixer.
- The whipped egg whites are folded into the batter. Do this carefully so you don’t deflate the whites. It’s easier to do this in a few smaller batches – add a little at a time and fold carefully until there are no more white streaks.
- The cake takes about 45 minutes to bake at 325°F, but it may take more or less time depending on your oven. You’ll know it’s done when a toothpick inserted into the center of the cake comes out clean.
- Cool the cake and then wrap it in plastic wrap if not serving it right away. It will keep for a few days at room temperature.
This matcha pound cake came out a beautiful shade of light green. The texture is dense, just like a pound cake should be. It tastes sweet but not too sweet and has a nice green tea flavor.
More Pound Cake Recipes
- 4 Ingredient Lemon Pound Cake
- Condensed Milk Pound Cake
- Irish Cream Pound Cake
- Keto Pound Cake
- Chocolate Pound Cake
Matcha Green Tea Pound Cake
- 2 cups bleached all-purpose flour
- 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.
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.