You know that afternoon feeling, right around 3 PM? Your energy is gone, and you need something… but not another boring cup of coffee.
You need a treat that feels a little fancy but is actually super easy to make. This Matcha Pound Cake is exactly that. I’m going to show you how to make a perfect, moist, not-too-sweet pound cake with that amazing green tea flavor.
Trust me, you can do this. We’ll go step-by-step, and you’ll end up with a cake that looks like it came from a high-end bakery.
What You’ll Need
Getting your ingredients ready first is like, the number one rule of not having a meltdown in the kitchen. I learned that the hard way. A few of these things are really important to get right, especially the matcha.
Don’t just grab any old green powder you see. A good quality matcha makes all the difference. You want something bright green, not brownish-green. It tastes way better and less bitter.
For the Pound Cake
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ½ cups |
| High-quality matcha powder | 2 tablespoons |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter (softened) | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Large eggs | 4 |
| Whole milk | ¼ cup |
| Vanilla extract | 1 teaspoon |
For the Simple Matcha Glaze
| Ingredient | Amount |
|---|---|
| Powdered sugar | 1 cup |
| High-quality matcha powder | 1 teaspoon |
| Milk or heavy cream | 2-3 tablespoons |
Tools You’ll Actually Use
You don’t need a bunch of fancy gadgets for this. I promise. Most of this stuff is probably already in your kitchen.
- Loaf Pan: A standard 9×5 inch pan is perfect.
- Mixing Bowls: At least two. One for dry stuff, one for wet stuff.
- Electric Mixer: A stand mixer or a hand mixer will save your arm. You can do it by hand, but it’s a workout.
- Sifter or Fine-Mesh Sieve: This is non-negotiable for the matcha. It prevents clumps.
- Spatula: For scraping the bowl. You don’t want to waste any of that batter.
- Measuring Cups and Spoons: The basics.
- Parchment Paper: This will make getting the cake out of the pan so much easier.
- Wire Rack: For cooling the cake properly.
Pro Tips for a Perfect Cake
I’ve made a lot of pound cakes. A lot. And I’ve made all the mistakes so you don’t have to. Here are the things that really matter.
- Room Temperature Everything. I’m serious. Take your butter, eggs, and milk out of the fridge at least an hour before you start. Softened butter creams with sugar to create tiny air pockets, which makes the cake light and fluffy. Cold ingredients just won’t mix together the right way, and your cake will be dense. It’s the number one reason pound cakes fail.
- Sift Your Dry Ingredients. Especially the matcha powder. Matcha loves to clump together. If you just dump it in, you’ll get little bitter pockets of green powder in your beautiful cake. Sift the flour, baking powder, salt, and matcha together. It only takes a minute and it’s totally worth it.
- Don’t Overmix the Flour. Once you start adding the flour mixture, mix it on low speed just until you can’t see any more dry streaks. If you mix it too much, the gluten in the flour develops and your cake will be tough and chewy instead of tender and soft. A few little lumps are okay.
- The Creaming Stage is Key. Spend a good 3-5 minutes beating the softened butter and sugar together with your mixer. It should look pale yellow and fluffy, almost like whipped cream. This is where you are building the whole structure of the cake. Don’t rush this part.
Let’s Make This Amazing Cake
Okay, got your stuff ready? Let’s do this. Just follow along, and don’t panic. Baking should be fun.
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Step-by-Step Instructions
Step 1: First things first, preheat your oven to 350°F (175°C). Move a rack to the middle position. Take your 9×5 loaf pan and grease it with butter or nonstick spray. Then, line it with parchment paper so there’s a little overhang on the long sides. This will act like handles to lift the cake out later.
Step 2: In a medium bowl, sift together the 1 ½ cups of all-purpose flour, 2 tablespoons of matcha powder, 1 teaspoon of baking powder, and ½ teaspoon of salt. Sifting is your best friend here, trust me. Just whisk it all together afterward to make sure it’s evenly mixed. Set that bowl aside.
Step 3: In a separate, larger bowl (or the bowl of your stand mixer), beat the 1 cup of softened unsalted butter and 1 cup of granulated sugar together. Start on medium speed and let it go for a solid 3-5 minutes. You’re looking for it to get really light, pale, and fluffy. Scrape down the sides of the bowl once or twice.
Step 4: Now for the eggs. Add your 4 large eggs one at a time. Make sure each egg is fully mixed in before you add the next one. This helps the batter stay smooth and not separate. After the last egg is in, add the 1 teaspoon of vanilla extract and mix it in.
Step 5: Time to combine. Turn your mixer down to the lowest speed. Add about one-third of your dry flour mixture to the butter mixture and let it just barely combine. Then pour in half of your milk (that’s ⅛ cup) and let that mix in.
Step 6: Repeat the process. Add another third of the flour mixture, mix, then the rest of the milk. Finally, add the last of the flour mixture and mix only until you don’t see any more white streaks. Stop mixing! Seriously, don’t overdo it.
Step 7: Gently scrape the batter into your prepared loaf pan. Use your spatula to spread it out evenly. It will be pretty thick, so just nudge it into the corners.
Step 8: Bake for 50 to 60 minutes. The way you know it’s done is when a toothpick or a wooden skewer inserted into the center comes out clean, with maybe a few moist crumbs attached but no wet batter. The top should be golden brown and spring back when you lightly touch it.
Step 9: Let the cake cool in the pan on a wire rack for about 15 minutes. Don’t leave it in there too long or it will get soggy. After 15 minutes, use the parchment paper “handles” to lift the cake out of the pan. Let it cool completely on the wire rack. This can take an hour or two. Don’t even think about putting the glaze on a warm cake. It will just melt right off.
Making the Glaze
Step 1: While the cake is cooling, make the super easy glaze. Sift the 1 cup of powdered sugar and 1 teaspoon of matcha into a small bowl. Again, sifting is key to a smooth glaze.
Step 2: Add 2 tablespoons of milk or cream and whisk until it’s totally smooth. If it’s too thick, add a tiny bit more milk, like half a teaspoon at a time. If it’s too thin, add a little more powdered sugar. You want it to be thick enough to pour but not watery.
Step 3: Once the cake is completely, 100% cool, drizzle that beautiful green glaze all over the top. Let it drip down the sides. It looks amazing that way. Let the glaze set for about 20 minutes before you slice and serve it.
Substitutions and Fun Variations
Maybe you don’t have something, or you just want to get creative. I get it. Here are a few ideas that work well.
- Gluten-Free: You can swap the all-purpose flour for a good quality “cup-for-cup” or “1-to-1” gluten-free baking blend. I like the ones that have xanthan gum already in them.
- Dairy-Free: Use a high-quality vegan butter substitute (the kind in sticks works best) and a plant-based milk like almond or oat milk. The texture will be slightly different, but still delicious.
- Add-Ins: Gently fold in ½ cup of white chocolate chips or chopped macadamia nuts into the batter right at the end. The creaminess of white chocolate with matcha is just incredible.
- Different Glaze: Not a huge matcha fan? Make a simple vanilla or lemon glaze instead. Just leave the matcha out of the glaze recipe and add a splash of vanilla or a tablespoon of fresh lemon juice.
Leftovers and Storage
If you somehow have leftovers, here’s how to keep it fresh.
The cake can be stored in an airtight container at room temperature for up to 3 days. I actually think the flavor gets even better on day two as everything settles in.
If you need to keep it longer, you can store it in the fridge for up to a week. Just let it come to room temperature before eating, because cold pound cake can be a bit dry and firm.
You can also freeze it! Wrap the un-glazed cake tightly in plastic wrap, then a layer of aluminum foil. It will keep in the freezer for up to 3 months. Just thaw it on the counter overnight and then add the glaze before serving.
Frequently Asked Questions (FAQ)
Here are some questions people always ask. Let’s clear them up now.
Q1. Why did my pound cake turn out dry?
Ans: This is almost always from overbaking it or overmixing the flour. Use a toothpick to check for doneness, and as soon as it comes out clean, take the cake out of the oven.
Q2. My cake sank in the middle! What happened?
Ans: This usually happens if it was underbaked or if you opened the oven door too early, which lets the heat out and causes the middle to collapse. Be patient and wait until it passes the toothpick test.
Q3. Can I use less sugar?
Ans: You can reduce it a little, maybe down to ¾ cup, but I wouldn’t go much lower. Sugar does more than just make it sweet; it also keeps the cake moist and tender.
Q4. What’s the difference between culinary and ceremonial matcha?
Ans: Ceremonial grade is the highest quality, made from the youngest tea leaves, and is best for drinking. Culinary grade is still good quality but has a stronger, slightly more bitter flavor that’s designed to stand up to other ingredients in baking. You can use either, but culinary is more affordable and works perfectly here.
Wrapping Up
See? You did it. You made a beautiful, delicious Matcha Pound Cake that will make any afternoon better. It’s the perfect balance of sweet, earthy flavor in a rich, buttery cake.
Now go cut yourself a big slice, pour a cup of tea, and enjoy what you made.
If you try this recipe, I’d love to hear about it! Leave a comment below and tell me how it went or if you tried any fun variations. Happy baking
