Matcha Pound Cake Recipe

Matcha Pound Cake is a rich, buttery dessert infused with the earthy, slightly bitter notes of Japanese green tea. With its striking green hue and moist crumb, this cake is an elegant addition to afternoon tea, brunch, or any occasion that calls for a sophisticated treat.

Why You’ll Love This Recipe

• Elegant flavor with a balanced matcha sweetness
• Moist and buttery with a fine, tender crumb
• Stunning green color that stands out on any dessert table
• Perfect for slicing and serving with tea or coffee
• Make-ahead friendly—flavor deepens after a day

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup (226 g) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• 4 large eggs, room temperature
• 1½ cups (180 g) all-purpose flour
• 2 tablespoons (15 g) matcha powder (culinary grade)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons (30 ml) whole milk
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Grease and line an 8.5×4.5-inch loaf pan with parchment paper.
2. In a small bowl, sift together flour, matcha powder, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy, about 3–4 minutes.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Add dry ingredients in two additions, alternating with milk, mixing just until incorporated.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Servings: 10–12 slices
• Prep Time: 15 minutes
• Bake Time: 60 minutes
• Total Time: 1 hour 15 minutes

Variations

• Matcha Marble Pound Cake: Swirl in plain vanilla batter with the matcha batter.
• Lemon Matcha Cake: Add lemon zest and a lemon glaze for brightness.
• Matcha Glaze: Top with a matcha icing made from powdered sugar and a little milk mixed with matcha powder.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend.
• Nutty Twist: Add chopped white chocolate or slivered almonds to the batter.

Storage/Reheating

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze tightly wrapped slices for up to 2 months. Thaw at room temperature before serving.
Serve at room temperature or warm slightly in the microwave for 10–15 seconds.

FAQs

What kind of matcha should I use?

Use culinary-grade matcha—it’s affordable and holds its flavor and color during baking.

Can I use cake flour instead of all-purpose?

Yes, it will give a lighter texture. Use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose.

Why did my cake crack on top?

It’s normal for pound cakes due to their dense batter and top heat exposure in the oven.

Can I reduce the sugar?

You can reduce it slightly, but it may affect the structure and sweetness of the cake.

Can I make this cake ahead?

Yes, the flavor improves after resting for a day.

Do I need to sift the matcha?

Yes, sifting helps prevent clumps and ensures even color and distribution.

Can I use salted butter?

Yes, just omit the added salt in the recipe.

What’s the best way to serve it?

Slice and enjoy with green tea or coffee. Also pairs well with whipped cream or fresh berries.

Can I make this in a bundt pan?

Yes, double the recipe and adjust the baking time to about 70–80 minutes.

How do I keep the cake from being dry?

Measure flour correctly and don’t overbake—remove from the oven once a toothpick comes out clean.

Conclusion

Matcha Pound Cake is a beautifully unique dessert that combines traditional pound cake richness with the earthy elegance of green tea. Whether served as an everyday treat or a refined dessert for guests, its flavor and appearance are sure to impress. Bake it once, and you’ll be reaching for matcha again and again.

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