Matcha Pound Cake Loaf

A tender slice of matcha pound cake offers a thoughtful balance of buttery crumb and earthy green tea flavor perfect for afternoon tea or a sweet breakfast. This recipe delivers a moist and subtly sophisticated cake that I love for its delicate aroma and gorgeous green hue. Whether you bake it for a gathering or simply to brighten your day this cake always tastes special.

I tried this matcha pound cake on a rainy day when I needed a little cheer and it became my go to treat to pair with coffee or share with friends.

Ingredients

• All purpose flour: Provides structure look for a brand with a fine texture for the best crumb
• Matcha powder: Adds earthy notes culinary grade gives the brightest color and smoothest flavor
• Baking powder: Lifts the cake for a tender bite check your powder for freshness
• Salt: Wakes up the sweetness and flavor use fine sea salt for even mixing
• Unsalted butter: Supplies richness start with room temperature butter for easy creaming
• Granulated sugar: Lightens the crumb pick fresh sugar without clumps
• Light brown sugar: Brings a hint of molasses flavor use soft fresh brown sugar for best results
• Large eggs: Help with lift and stability let them come to room temperature so they emulsify properly
• Vanilla extract: Rounds out the flavor and smooths the matcha’s edges choose real vanilla for depth
• Whole milk: Adds moisture and richness reach for high quality full fat milk
• Powdered sugar for dusting: Creates a soft finish sift before sprinkling for an even layer
• Whipped cream or vanilla ice cream: Turns each slice into a decadent dessert use fresh cream or classic vanilla for a lovely contrast

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and be sure it reaches full temperature. Grease a 9 by 5 inch loaf pan with softened butter making sure to coat all creases and corners. Line the pan with parchment paper pressed to the sides so your cake lifts out easily after baking.

Mix Dry Ingredients:

Place flour matcha powder baking powder and salt into a medium bowl. Sift all together over a large sheet of parchment to fully break up the matcha powder. Whisk for a full minute so the color is uniform and no streaks remain.

Cream Butter and Sugars:

In a large mixing bowl put softened butter granulated sugar and brown sugar. With a hand or stand mixer beat at medium speed for three to four minutes. Pause to scrape down the bowl with a spatula making sure every bit of butter blends smoothly. The mixture should look pale fluffy and noticeably increased in volume.

Add Eggs and Vanilla:

Crack eggs one at a time into a small bowl before adding to your creamed butter. Beat in each egg at low speed letting it mix in fully before adding the next. The batter may look a bit separated but will smooth out with the flour. Add vanilla extract and mix thoroughly.

Alternate Wet and Dry Ingredients:

Add one third of the sifted dry ingredients to the batter and mix gently on the lowest speed. Pour in half of the milk mixing just until combined. Repeat with the next third of dry ingredients then the rest of the milk finishing with the last third of flour. Make sure to scrape all the way to the bottom and fold just until streaks disappear to avoid overworking the batter.

Bake:

Pour all the batter into your lined loaf pan smoothing the top with an offset spatula or the back of a spoon. Place the pan in the oven’s center rack and bake for fifty to sixty minutes. Start checking at fifty minutes by inserting a toothpick into the center which should come out clean or with just a crumb or two. If the top browns too fast loosely cover the pan with foil for the last ten to fifteen minutes.

Cool and Serve:

Remove the pan from the oven and place on a wire rack letting it cool for ten minutes. Use the parchment to lift the cake from the pan then cool directly on the rack until completely at room temperature. Slice thick or thin as you prefer and dust with powdered sugar. A dollop of whipped cream or a scoop of vanilla ice cream makes each serving even more luscious.

My favorite part is the moment I sift in the bright green matcha—the scent always brings me back to my first trip to a Japanese tea shop. The color alone never fails to delight my kids making this a cake we all want to slice into while it is still just a little warm.

Storage Tips

To keep your matcha pound cake fresh wrap it tightly in plastic wrap once fully cooled and store at room temperature for up to three days. For longer keeping place the wrapped cake in an airtight container in the refrigerator where it stays moist for up to a week. If you want to enjoy slices over time you can freeze individual slices wrapped in parchment and stored in a freezer bag. Thaw at room temperature and toast lightly for the best texture.

Ingredient Substitutions

If you do not have whole milk you can use half and half or even unsweetened oat milk for a dairy free version that stays rich. While culinary grade matcha is best in flavor and color a higher grade ceremonial matcha will make the cake even more vivid and aromatic. You can swap out some or all of the brown sugar for coconut sugar for a deeper caramel note though the cake’s texture will be slightly more tender.

Serving Suggestions

Serve thick slabs with hot tea or coffee as an elegant treat for guests. For brunch try thinly sliced pound cake with an assortment of fresh berries and lightly sweetened cream. When making it for dessert I love adding a drizzle of sweetened condensed milk or a scoop of vanilla ice cream for a perfect match of creamy and earthy flavors.

Cultural and Historical Context

Matcha’s roots stretch back centuries in Japan where it is celebrated for both ceremonies and daily rituals. Including matcha in western style pound cake is a fusion that brings a modern twist on classic European baking. This fragrant green cake is now popular in bakeries from Tokyo to New York and it always sparks conversation about the beauty of tea culture and baking traditions.

This matcha pound cake stays moist and flavorful for days and is always a conversation starter. Enjoy sharing a slice and savoring every aromatic crumb.

Recipe Q&A

→ What kind of matcha is best for this loaf?

Culinary-grade matcha provides a pleasant earthy flavor and vibrant color, making it ideal for this cake.

→ Can I use salted butter instead of unsalted?

Yes, but reduce or omit added salt to maintain the loaf’s balanced flavor profile.

→ Why alternate wet and dry ingredients?

This method keeps the crumb tender by preventing overmixing and ensuring even distribution.

→ How can I tell when the cake is done?

Insert a toothpick; if it emerges clean with few crumbs, the cake is perfectly baked.

→ What toppings work well for serving?

Try powdered sugar, whipped cream, or vanilla ice cream to complement the earthy matcha notes.