Description
This easy Matcha Pound Cake recipe features buttery, tender cake with earthy green tea flavor. Perfect for tea time or brunch with an optional matcha glaze!
Ingredients
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
Instructions
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.
In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt until everything’s evenly green and there are no clumps.
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.
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).
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.
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.
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.
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.
Notes
- 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)
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking