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
