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
Units
Scale
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
