Why You’ll Love This Recipe
This matcha pound cake is a fantastic choice for anyone looking to enjoy a moist, buttery cake with a unique flavor. The vibrant matcha enhances the cake without overpowering it, creating a balanced, earthy sweetness. The process of whipping the egg whites and creaming the butter results in a light texture, while the traditional pound cake flavor remains intact. It’s the perfect treat for afternoon tea, special occasions, or any time you crave a little indulgence.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Whole eggs (separated)
- Cream of tartar
- Granulated sugar
- Salted butter (or unsalted, with added salt)
- Whole milk (or any milk of choice)
- Vanilla extract
- All-purpose flour (or cake flour, with cornstarch)
- Sifted matcha powder
- Baking powder
Directions
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- Separate the egg whites and yolks, allowing them to come to room temperature.
- Whip the egg whites with cream of tartar and sugar until stiff peaks form.
- In a separate bowl, cream the butter and remaining sugar until light and fluffy.
- Add egg yolks, milk, and vanilla, mixing until combined.
- Gradually sift in the dry ingredients (flour, cornstarch, matcha, baking powder), alternating with the whipped egg whites.
- Gently fold the batter until just combined, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before slicing and serving.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 15 minutes
- Bake Time: 60-65 minutes
- Total Time: 1 hour 15 minutes
Variations
- Vegan: Replace the eggs with aquafaba or flax eggs, and use dairy-free butter and milk.
- Chocolate Matcha: Add cocoa powder to the dry ingredients for a chocolatey twist on this matcha cake.
- Lemon Zest: Add lemon zest to the batter for a fresh, citrusy contrast to the earthy matcha flavor.
Storage/Reheating
- Storage: Store the matcha pound cake in an airtight container at room temperature for up to 3-4 days.
- Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Let it thaw at room temperature before serving.
- Reheating: To refresh the cake, warm it in the oven at 300°F (150°C) for about 10 minutes.
FAQs
Can I use a different type of flour for this recipe?
Yes, you can use cake flour in place of all-purpose flour for an even lighter texture.
How do I make sure my egg whites reach stiff peaks?
Make sure the mixing bowl and whisk are clean and free of grease. Whip the egg whites until the peaks stand straight when the whisk is lifted.
Can I use unsalted butter instead of salted butter?
Yes, but be sure to add a pinch of salt to balance the flavors.
What if my cake cracks on top?
Cracking is normal for pound cakes due to the density of the batter. It adds character and texture to the finished cake.
Can I make this cake without matcha?
Yes, you can omit the matcha and replace it with any flavorings you prefer, such as vanilla or almond extract.
How can I make the cake more moist?
Ensure that the ingredients, especially the butter and eggs, are at room temperature before mixing. This helps to create a smooth batter.
Can I add frosting to this cake?
While this cake is delicious on its own, a light glaze or whipped cream could complement the matcha flavor well.
How do I store leftover cake?
Store the leftover cake in an airtight container at room temperature for up to 4 days.
Can I double the recipe to make a larger cake?
Yes, simply double the ingredients and bake in a larger pan, but be mindful of the baking time.
Why is my cake dense?
If the batter is overmixed or the egg whites are not whipped properly, the cake may turn out denser than desired.
Conclusion
The most delicious matcha pound cake is a perfect balance of buttery richness and earthy matcha flavor. It’s easy to make, with a light and moist texture that’s sure to impress. Whether you’re enjoying it with a cup of tea or as a sweet treat, this cake is a delightful addition to your baking collection.
Most Delicious Matcha Pound Cake
- Total Time: 1 hour 15 minutes
- Yield: 10-12 Servings
- Diet: Vegetarian
Description
Indulge in the deliciously moist and buttery Matcha Pound Cake, featuring a perfect balance of earthy matcha flavor and sweetness. This easy-to-make cake offers a light, fluffy texture without compromising on flavor. Whether served at afternoon tea or as a special dessert, this matcha pound cake is sure to be a hit!
Ingredients
- Whole eggs (separated)
- Cream of tartar
- Granulated sugar
- Salted butter (or unsalted, with added salt)
- Whole milk (or any milk of choice)
- Vanilla extract
- All-purpose flour (or cake flour, with cornstarch)
- Sifted matcha powder
- Baking powder
Instructions
- Preheat the oven to 350°F (175°C) and grease your loaf pan.
- Separate the egg whites and yolks, allowing them to come to room temperature.
- Whip the egg whites with cream of tartar and sugar until stiff peaks form.
- In a separate bowl, cream the butter and remaining sugar until light and fluffy.
- Add egg yolks, milk, and vanilla, mixing until combined.
- Gradually sift in the dry ingredients (flour, cornstarch, matcha, baking powder), alternating with the whipped egg whites.
- Gently fold the batter until just combined, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before slicing and serving.
Notes
- For a vegan version, replace eggs with aquafaba or flax eggs, and use dairy-free butter and milk.
- To make a chocolate matcha version, add cocoa powder to the dry ingredients.
- For a fresh citrusy flavor, consider adding lemon zest to the batter.
- Cake can be stored for up to 3-4 days at room temperature or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
