Easy Matcha Pound Cake

Matcha pound cake is buttery, tender, and beautifully green. This easy recipe brings together the warmth of green tea with that classic, melt-in-your-mouth pound cake texture we all grew up loving. It’s perfect for a quiet afternoon with your favorite mug of tea, a lovely homemade gift, or a sweet addition to your weekend brunch table.

Why You’ll Love This Recipe

• Simple & approachable — No fancy techniques or hard-to-find ingredients
• Gorgeous color — That soft green hue makes every slice feel special
• Not too sweet — The matcha adds an earthy balance that grown-up taste buds adore
• Versatile — Enjoy it plain, with a drizzle of glaze, or alongside fresh berries and whipped cream
• Makes your kitchen smell amazing — There’s something so comforting about the scent of butter and vanilla baking

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Ingredients You’ll Need

Dry Ingredients

• 2 cups all-purpose flour
• 2–3 tablespoons matcha (green tea powder) — Start with 2 tablespoons for a gentle flavor, go up to 3 for bolder color and taste
• 1 teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature — This is key for that tender crumb!
• 1¼ cups granulated sugar
• 3 large eggs, room temperature — Cold eggs can make the batter seize up
• 1 teaspoon pure vanilla extract
• ½ cup milk (whole or 2%), room temperature
• Optional: 1 tablespoon lemon juice — Brightens the matcha flavor beautifully

Glaze (Optional)

• 1 cup powdered sugar
• 1–2 teaspoons matcha
• 1–2 tablespoons milk
• Optional: a drop of vanilla extract

Why These Ingredients Work

The butter and sugar create that signature pound cake richness—when you cream them together, you’re building tiny air pockets that make every bite tender. Room-temperature eggs blend smoothly into the batter without breaking that fluffy texture.

The matcha does double duty: it gives you that gorgeous green color and adds a gentle, earthy flavor that’s not overly sweet. Baking powder gives just enough lift to keep the cake light without losing that classic dense, buttery crumb.

And that splash of lemon juice? It’s optional, but it really does brighten everything—think of it like adding a pinch of salt to chocolate chip cookies. The milk keeps the batter silky and helps all the flavors meld together beautifully.

Essential Tools and Equipment

• 9×5-inch loaf pan — Standard size works perfectly
• Electric mixer (hand or stand) — Makes creaming the butter so much easier
• Mixing bowls (at least 2)
• Whisk — For combining those dry ingredients
• Rubber spatula — Perfect for scraping down the bowl and gentle folding
• Parchment paper or cooking spray — Keeps your cake from sticking
• Wire cooling rack — Helps the cake cool evenly
• Toothpick or cake tester — Your best friend for checking doneness

Step-by-Step Instructions

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). While it’s warming up, grease and flour your 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt until everything’s evenly green and there are no clumps.

Step 3: Cream the Butter and Sugar

This is where the magic starts! In your large mixing bowl, beat the room-temperature butter and sugar together on medium-high speed for about 3–4 minutes. You want it light, fluffy, and almost pale in color.

Step 4: Add Eggs and Flavorings

Add your eggs one at a time, beating well after each addition. The batter should look smooth and creamy. Then mix in the vanilla extract and lemon juice (if you’re using it).

Step 5: Bring It All Together

Here’s where we go gentle. Add your dry mixture in three parts, alternating with the milk: start with some dry ingredients, then a splash of milk, then more dry, more milk, and finish with the last of the dry mixture. Mix on low speed and stop as soon as everything’s just combined—overmixing here can make your cake tough instead of tender.

Step 6: Bake to Golden Perfection

Pour that beautiful green batter into your prepared pan and smooth the top with your spatula. Slide it into the oven and bake for 50–60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts getting too brown before the inside is done, just loosely tent it with foil for the last 10–15 minutes.

Step 7: Cool and Release

Let your cake rest in the pan for about 15 minutes—this helps it set up so it won’t fall apart. Then turn it out onto a wire rack to cool completely. I know it’s tempting to cut into it warm, but trust me, it slices so much better when it’s cooled.

Step 8: Make the Optional Glaze (If Using)

In a small bowl, whisk together the powdered sugar and matcha. Add milk a little bit at a time, stirring until you get a nice drizzle-able consistency. Pour it over your completely cooled cake and let it set for a few minutes before slicing.

You Must Know

Room temperature ingredients are non-negotiable here, friends. Cold butter won’t cream properly, and cold eggs can cause your beautiful batter to curdle or seize up. Take everything out about 30–60 minutes before you start baking. Also, please don’t skip the part about mixing gently once you add the flour—overmixing develops the gluten in the flour and turns your tender pound cake into something dense and chewy. Mix until you just can’t see any more flour streaks, then stop.

Personal Secret: I always sift my matcha powder before adding it to the dry ingredients. Matcha can be clumpy, and those little lumps won’t dissolve once they’re baked into the cake.

Pro Tips & Cooking Hacks

• Invest in good matcha — Culinary-grade matcha works beautifully here, but if you have ceremonial-grade on hand, it’ll give you stunning color and flavor
• Check your oven temperature — If your pound cake browns too quickly or takes forever to bake through, your oven might run hot or cold; an oven thermometer is a game-changer
• The toothpick test is your friend — A few moist crumbs are perfect; if it comes out wet with batter, give it another 5 minutes
• Don’t open the oven door too early — Wait until at least 45 minutes in, or you risk the cake sinking in the middle
• For extra moisture, brush the warm cake with a simple syrup (equal parts sugar and water, heated until dissolved)
• Slice with a serrated knife — You’ll get cleaner, prettier slices

Flavor Variations & Suggestions

If you want to play around with flavors, try adding a teaspoon of almond extract instead of vanilla—it pairs so beautifully with matcha. You can also fold in white chocolate chips or chopped dried cranberries for little pockets of sweetness.

For a citrus twist, add a tablespoon of orange zest to the batter and use orange juice in the glaze instead of milk. Some folks love adding a handful of toasted, chopped pistachios for crunch and color. And if you’re feeling fancy, serve slices with a dollop of sweetened mascarpone or lightly whipped cream.

You can even make this into muffins or mini loaves—just reduce the baking time to about 20–25 minutes and keep an eye on them.

Make-Ahead Options

This is one of those cakes that actually gets better after a day or two—the flavors meld and the texture becomes even more tender.

You can bake it up to three days ahead, wrap it tightly in plastic wrap, and store it at room temperature. If you want to freeze it, wrap the completely cooled cake (without glaze) in plastic wrap and then foil, and freeze for up to three months. Thaw it overnight in the fridge or on the counter for a few hours before serving.

You can also make the batter the night before, cover it, refrigerate it, and bake it fresh in the morning—just let it come to room temperature for about 20 minutes before baking, and you might need to add a few extra minutes to the bake time.

What to Serve With Matcha Pound Cake

This cake is wonderful all on its own with a cup of hot tea or coffee, but it also loves company. Try it with fresh berries—strawberries and raspberries are especially pretty against that green.

A scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream makes it feel like dessert. For brunch, serve it alongside Greek yogurt and honey. It’s also lovely with a citrus salad or even a cheese plate if you’re entertaining. And if you really want to go all out, pair it with a matcha latte or a delicate jasmine tea.

Allergy Information

This recipe contains common allergens: dairy (butter and milk), eggs, and gluten (all-purpose flour). For a dairy-free version, you can substitute the butter with a plant-based butter stick (make sure it’s meant for baking) and use almond milk or oat milk in place of regular milk.

For a gluten-free version, try a 1:1 gluten-free baking flour blend—just make sure it includes xanthan gum. Unfortunately, eggs are pretty essential to the structure here, but you might have luck with a commercial egg replacer designed for baking (follow package directions for 3 eggs).

Keep in mind that substitutions can change the texture and flavor slightly, but the cake will still be delicious.

Storage & Reheating

Store your matcha pound cake in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. If you glazed it, make sure the glaze is completely set before covering it, or it might stick.

To reheat individual slices, pop them in the microwave for about 10–15 seconds, or warm them in a 300°F oven for 5–7 minutes. The cake is also wonderful served at room temperature or even slightly chilled on a warm day.

Questions I Get Asked A Lot

Can I use ceremonial-grade matcha instead of culinary-grade?

Absolutely! Ceremonial-grade matcha will give you a brighter green color and a smoother, more delicate flavor. It’s a bit pricier, but if you have it on hand, go for it. Just remember that a little goes a long way.

My cake has a crack down the middle—did I do something wrong?

Not at all! Pound cakes naturally crack on top as they rise—it’s actually a sign of a good, properly baked cake. If you want a flatter top, you can lower the oven temperature by 25°F and bake it a bit longer, but honestly, that rustic crack is part of the charm.

Can I make this in a bundt pan instead?

You sure can! Just grease your bundt pan really well (or use a baking spray with flour in it) and start checking for doneness around the 40-minute mark. Bundt pans bake a bit faster because of the center tube.

How can I tell if my matcha is still fresh?

Fresh matcha should be bright green, not olive or brownish. It should smell grassy and slightly sweet, not musty or flat. If your matcha has lost its vibrant color, it might be past its prime—it’ll still be safe to use, but the flavor and color won’t be as lovely.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your matcha pound cake turned out, and if you added any special twists of your own.