Matcha Pound Cake
This Matcha Pound Cake recipe is one of my favorite pound cake recipes. It has the perfect texture, and makes a great dessert idea.
I had originally planned on making this Matcha Pound Cake for St Patrick's Day, but it took me so long to get the recipe just right that I am only posting it now in April.
Let me tell you, it was worth the wait. I love a good pound cake, but the addition of matcha to the batter made it so good!
I have quite the addiction to matcha, so I have an entire cupboard dedicated to different matcha powders. This might have been the best way to use up some of my older matcha powders from my cupboards. And since it isn't that sweet, I think that it is totally appropriate to eat as breakfast.
Next time, I am going to try making it into a matcha marble pound cake, since I have seen some beautiful marbled loafs at my local coffee shop that I want to recreate. But for now, I suspect that I will make this pound cake recipe a couple more times this month because it really is that good.
Matcha Pound Cake Ingredients
You probably already have all 8 of these ingredients to make this matcha cake:
- all purpose flour
- matcha powder
- baking powder
- salted or unsalted butter
- granulated sugar
- large eggs
- sour cream
- vanilla extract
Tips
Storage: Store this matcha loaf in an airtight container at room temperature for up to 5 days.
Use a different flour. If you want a lighter and less dense pound cake, try using cake flour. For a gluten free loaf, I would suggest using this gluten-free flour. Other alternatives for gluten free flour such as coconut or almond flour would make the cake too dry.
What kind of matcha to use: There are so many matcha powders out there, it can get a little overwhelming. For baking, I will often use a culinary grade matcha since it is less expensive than the ceremonial matcha and still offers a strong matcha taste. For more of a vibrant green color, I would suggest a ceremonial grade matcha, but I wouldn't say that it makes a huge difference in baked goods.
Add some glaze. If you want a sweeter cake, try adding some vanilla glaze to the top of the cake. In a small bowl, mix together 3 tablespoon melted unsalted butter, 1 cup powdered sugar, 3 tablespoon milk and 1 teaspoon vanilla extract. Pour it over the cooled cake. For easier application and cleanup, place a piece of parchment paper below the wire rack and pour the glaze evenly on top of the cake.
More Matcha Recipes
If you like this Matcha Pound Cake, then you will love some of these recipes using matcha powder:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating. Happy baking!
Matcha Pound Cake
Ingredients
- 1 ½ cups all purpose flour
- 1 ½ tablespoon matcha powder
- ½ teaspoon baking powder
- ½ cup salted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Line a loaf pan with parchment paper and set aside.
- In a medium bowl, mix together the flour, matcha and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until light and creamy. Slowly mix in the eggs one at a time until fully incorporated. Mix in the sour cream and vanilla until fully combined.
- Slowly mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and bake in the oven for around 65 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
