If you’re a fan of earthy green tea flavor with a buttery, soft crumb, then this Matcha Pound Cake Recipe is going to become your new favorite dessert! I absolutely love how this cake balances the bold, slightly grassy taste of matcha with sweet, tender textures that simply melt in your mouth. Trust me, once you try it, you’ll want to make it again and again – it’s just that fan-freaking-tastic!
Why You’ll Love This Recipe
- Light and Fluffy Texture: Thanks to the whipped egg whites, this pound cake is anything but dense.
- Vibrant Matcha Flavor: Using sifted matcha powder ensures a smooth and intense green tea taste without clumps.
- Easy to Make: With simple ingredients and straightforward steps, even beginners can nail this recipe.
- Versatile for Any Occasion: Perfect for afternoon tea, celebrations, or a special treat anytime.
Ingredients You’ll Need
This Matcha Pound Cake Recipe brings together classic pound cake basics with a green tea twist. The combination of cake flour, cornstarch, and leavening agents helps achieve that perfect crumb, while fresh eggs and quality butter enrich the flavor. Let’s dive into the essentials you’ll want to have on hand.
- Eggs: Separating the whites and yolks allows you to whip the whites for extra lift – this trick really makes the cake light and fluffy.
- All-purpose flour: The base of the cake batter, providing structure and tenderness.
- Cornstarch: Helps lighten the flour’s protein, giving the cake a softer crumb.
- Matcha powder: Quality matcha is key – I always sift mine to avoid clumps and to get that vibrant green color.
- Baking powder: Just a touch for lift alongside egg whites.
- Cream of tartar: Stabilizes the whipped egg whites so they stay firm.
- Granulated sugar: Divided, so some can be whipped with the egg whites for volume, and the rest creamed with the butter for tenderness.
- Salted butter: Room temperature butter creams best and adds richness to the cake.
- Whole milk: Adds moisture and helps create a tender texture.
- Vanilla extract: Balances the matcha’s earthiness with a hint of sweetness.
Variations
I love making this Matcha Pound Cake Recipe my own depending on the season or my mood. You can easily tweak it to be lighter, more decadent, or even cater to dietary preferences. Here are some variations I’ve tried and loved over the years.
- Matcha and White Chocolate: Adding white chocolate chips folded into the batter gives a lovely sweet contrast to the earthy matcha.
- Vegan Version: I’ve swapped eggs with aquafaba and used plant-based butter and milk, which works surprisingly well though the texture is a bit denser.
- Matcha Citrus Twist: Adding a teaspoon of lemon zest brightens the flavor and pairs wonderfully with the green tea note.
- Matcha Swirl Pound Cake: Try swirling in a red bean paste or black sesame paste for a beautiful marbled effect and an extra layer of flavor.
How to Make Matcha Pound Cake Recipe
Step 1: Prep Your Ingredients and Oven
First things first—separate your egg whites and yolks while they’re still cold; trust me, it makes whipping the whites easier. Then bring everything to room temperature before starting: eggs, butter, and milk. Preheat your oven to 350°F (177°C) and line an 8×4 inch loaf pan with parchment paper to prevent sticking. This prep step sets you up for baking success.
Step 2: Sift and Mix the Dry Ingredients
Sift your all-purpose flour, cornstarch, matcha powder, and baking powder together into a bowl. Sifting is crucial here—it helps distribute the matcha evenly and avoids any nasty clumps in your batter, which I’ve been bitten by before! Set this dry mix aside for later.
Step 3: Whip the Egg Whites to Stiff Peaks
Using a clean stand mixer bowl with a whisk attachment, whip the egg whites and cream of tartar on medium-high speed until frothy bubbles form. Gradually add 50g of granulated sugar while continuing to whip until stiff peaks stand straight when you lift the whisk. This step is where the magic happens—it gives the cake incredible lift and a tender crumb.
Step 4: Cream Butter and Sugar, Then Add Yolks
Switch to the paddle attachment and cream the room temperature salted butter with the remaining 100g sugar until light and fluffy—about 2-3 minutes on high speed. Then, add the egg yolks one at a time, beating well after each addition. Slowly pour in the milk and vanilla extract, and beat until combined. Don’t worry if the mixture seems slightly curdled at this point—that’s totally normal.
Step 5: Fold in Dry Ingredients and Whipped Egg Whites
Sift about a third of the dry ingredient mix over the egg yolk batter, then gently fold it in using a spatula. Follow this with a third of the whipped egg whites, folding carefully to avoid deflating the air you worked so hard to whip in. Alternate folding in the dry ingredients and egg whites until everything is just combined with no streaks of white left. Gentle but thorough folding is key here—you don’t want to lose your volume!
Step 6: Bake and Cool
Pour the batter into the prepared loaf pan, tapping it gently a few times to release air bubbles. Bake for 60-65 minutes at 350°F (177°C). Your cake is ready when it’s golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool completely in the pan before slicing to keep it from crumbling.
Pro Tips for Making Matcha Pound Cake Recipe
- Room Temperature Eggs: Bringing eggs to room temp helps the batter come together smoothly and gives you better volume when whipping whites.
- Sifting Matcha: Always sift matcha powder to avoid those bitter lumps that ruin the cake’s delicate flavor.
- Folding Technique: Fold gently with a spatula to keep the air bubbles intact—think slow and steady wins the race.
- Don’t Overbake: Keep an eye on the cake during the last 10 minutes; overbaking dries it out quickly, and matcha flavors taste best moist.
How to Serve Matcha Pound Cake Recipe
Garnishes
I usually keep it simple with a light dusting of powdered sugar or a fine sprinkle of extra matcha powder on top for that elegant green pop. When feeling fancy, I like to drizzle a thin glaze made with powdered sugar and lemon juice—it adds a beautiful tang and balances the earthiness. Fresh berries like raspberries or strawberries are also a great fresh, tart pairing.
Side Dishes
Matcha pound cake pairs beautifully with whipped cream or a scoop of vanilla ice cream if you want to go a little indulgent. For a lighter option, a side of fresh fruit or a simple green tea makes a perfect match. I’ve served this with a dollop of sweet red bean paste during a casual tea gathering, which was a huge hit.
Creative Ways to Present
If you’re bringing this cake to a party or special occasion, try slicing it into elegant finger-sized pieces and stacking them like mini tea sandwiches on a pretty platter. You can also cut it into cubes and serve it as part of a dessert parfait with layers of whipped cream, berries, and matcha powder dusted on top. It’s a fun way to change things up and impress guests!
Make Ahead and Storage
Storing Leftovers
I store leftover pound cake in an airtight container at room temperature for up to three days. My family tends to polish off this cake fast, but if you need it to last longer, keep it in the fridge for up to a week – just bring it back to room temperature before serving for the best texture.
Freezing
Matcha pound cake freezes beautifully! I slice the cake first, then wrap each slice tightly in plastic wrap and place them in a freezer-safe bag or container. They keep well for up to two months. When you’re ready to enjoy, just thaw at room temperature for about 15-20 minutes – it’s like freshly baked all over again.
Reheating
If you want to warm up a slice, I recommend popping it in the microwave for 10-15 seconds or warming it gently in a preheated oven at 300°F (150°C) for a few minutes. This brings back the softness without drying the cake out.
FAQs
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Can I use instant matcha powder or culinary-grade matcha for this recipe?
It’s best to use culinary-grade matcha for baking – it has a robust flavor that holds up to baking temperatures. Instant matcha powders are usually meant for drinks and might not give the same vibrant color or taste.
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Why do I need to separate eggs and whip the whites?
Separating and whipping the egg whites adds air into your batter, creating a lighter, fluffier texture than a traditional dense pound cake. It’s a technique I learned after many attempts to lighten up rich desserts.
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What should I watch out for when folding the whipped egg whites into the batter?
Be gentle and use a spatula to fold, not stir. Overmixing will deflate the whites, resulting in a dense cake. Think of it as gently turning the batter over itself to preserve the air bubbles.
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Can I use unsalted butter for this Matcha Pound Cake Recipe?
Yes! If you use unsalted butter, just add a pinch more salt to balance the flavors. Salted butter adds little bursts of savory goodness that complement the matcha wonderfully.
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How long will this cake stay fresh?
Stored properly in an airtight container, your matcha pound cake stays fresh at room temperature for up to 3 days and up to a week in the fridge. Beyond that, freezing is your friend.
Final Thoughts
This Matcha Pound Cake Recipe has become a staple in my kitchen because it’s both elegant and comforting—perfect for when I want to impress guests or just treat myself. I love how the vibrant green tea flavor shines through in every bite, and how light yet satisfying it is thanks to that whipped egg white technique. Give it a try, and I bet you’ll find yourself making it again, just like I do. Happy baking, friend!
Print
Matcha Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
A deliciously light and fluffy Matcha Pound Cake infused with vibrant green tea flavor. This cake combines the delicate earthiness of matcha with a classic buttery pound cake texture, perfect for teatime or any special occasion.
Ingredients
Dry Ingredients
- 155 g all-purpose flour
- 20 g cornstarch
- 9 g matcha (sifted)
- 3 g baking powder
Wet Ingredients
- 4 eggs, separated (yolks and whites at room temperature)
- 140 g salted butter (room temperature)
- 45 ml whole milk (room temperature)
- 4 ml vanilla extract
Additional Ingredients
- 150 g granulated sugar (divided into 50 g and 100 g)
- 1/4 tsp cream of tartar (or 1 tsp lemon juice or white vinegar as substitute)
Instructions
- Separate Eggs: Separate the egg yolks and egg whites into two different bowls and bring them to room temperature.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cornstarch, matcha powder, and baking powder. Set aside.
- Prepare Pan and Oven: Preheat your oven to 350°F (177°C) and line an 8-inch by 4-inch loaf pan with parchment paper.
- Whip Egg Whites: Using a clean stand mixer bowl fitted with a whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue whipping until numerous bubbles form.
- Add Sugar to Egg Whites: Gradually add 50 g of the granulated sugar while whipping the egg whites to stiff peaks. The peaks should stand straight when the whisk is lifted.
- Set Egg Whites Aside: Remove the egg whites and transfer them to a large clean bowl; set aside for folding later.
- Cream Butter and Sugar: Using the same mixer bowl fitted with the paddle attachment, cream together the butter and remaining 100 g sugar on high speed for 2-3 minutes until light and fluffy.
- Add Yolks, Milk, and Vanilla: One at a time, add the egg yolks to the creamed mixture, then slowly add the milk and vanilla extract, beating until fully combined. Expect slight curdling, which is normal.
- Fold Dry Ingredients and Egg Whites: Sift about one-third of the dry ingredients over the butter mixture, folding in gently with a spatula. Alternate folding with one-third of the whipped egg whites. Repeat this process until all dry ingredients and egg whites are incorporated without overmixing, maintaining batter airiness.
- Transfer Batter and Bake: Pour the batter into the prepared loaf pan, tapping gently to release trapped air bubbles. Bake at 350°F (177°C) for 60-65 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.
- Cool and Store: Let the cake cool completely in the pan before slicing. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze slices wrapped individually for up to 2 months. Thaw at room temperature before serving.
Notes
- This recipe creates a lightened-up version of the classic pound cake with a distinct and refreshing matcha flavor.
- Using cream of tartar or an acid like lemon juice helps stabilize the egg whites for optimal volume.
- Be careful not to overmix when folding ingredients to maintain the airy texture of the cake.
- Ensure all ingredients, especially eggs and butter, are at room temperature for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 187 kcal
- Sugar: 13 g
- Sodium: 102 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
