What Is Matcha?
Matcha is finely ground powder of green tea leaves, a common ingredient in Asia countries, especially in Japan.
I love the subtle nuance of Matcha, the gorgeous jade color powder. It’s smooth as talcum and lends earthy aroma and flavor to cakes, desserts, cold iced drinks such as Matcha Latte, Matcha ice cream, and matcha cookies, etc.
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Matcha Pound Cake
This Matcha green tea pound cake recipe is so easy to make and fail-proof.
It yields buttery, sweet, rich and absolutely delicious cake. If you love pound cake or butter cake, you must try this amazing recipe!
This homemade recipe calls for the following ingredients:
- Cake flour
- Matcha powder
- Baking powder
- White chocolate
How to Make Moist Matcha Pound Cake?
It’s very easy to bake this amazing cake. First, beat the butter and sugar until fluffy before adding the eggs.
Next, stir in the sifted cake flour, baking powder and Matcha powder.
The last step is to add melted white chocolate to the batter before baking. It’s that easy!
How Many Calories per Serving?
This recipe is only 615 calories per loaf.
What to Serve with This Cake?
Serve the cake with coffee or tea. For an Asian-style afternoon tea, I recommend the following recipes.
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Matcha Pound Cake
Healthy and moist Matcha Pound Cake made with green tea powder. This recipe yields buttery, sweet and the best green tea pound cake ever!
- 2/3 cup cake flour
- 1/2 teaspoon baking powder
- 1 tablespoon Matcha powder
- 1 stick unsalted butter
- 3/4 cup powdered sugar (icing sugar)
- 2 large eggs lightly beaten
- 1/4 cup white chocolate, melted and keep lukewarm
Preheat oven to 170°C (325°F). Grease and line 1 regular loaf pan with parchment paper.
In a medium bowl, combine the cake flour, baking powder and Matcha powder together, sift and set aside.
Cream the butter with half of the sugar until the butter mixture turns light and pale in color. Add the remaining sugar and mix well.
Add the beaten egg slowly, beat until fluffy.
Fold in the sifted flour in batches until all ingredients are incorporated. Stir in the warm melted white chocolate. Fold gently to combine well.
Transfer the batter to the loaf pan. Smooth the top with a spatula.
Bake for 50 to 60 minutes or until a skewer inserted into the center of the loaf comes out clean. Remove the cake from the oven, dust with some powdered sugar, sliced and serve warm.
Double the ingredients to make a bigger cake.
Keep the melted white chocolate lukewarm for easy blending.
Cover the top of the cake with aluminum foil if the cake browns too quickly.
Recipe Contributer: CP Choong.
Hi There, I just tried the recipe tonight and for some reason, after I added the eggs the mixture did not incorporate. There were pieces of butter in liquid egg. My butter was creamed to a pale yellow with the icing sugar before I slowly added the beaten egg. I kept beating but the mixture would not incorporate. What did I do wrong? Thanks in advance.
Hi, Can I check with you how do you pint your photo on your website?thks
Hi Shirley, just put your mouse over the image and click on the red P on the image. Or you can just touch the image and the red P button will show.
can you amke this with just regular flour?
Okay, so I accidentally interpreted the adzuki beans in the picture as chocolate chips (I recall having this problem in Japan as well). By the time I realised my error I had a bag of chocolate chips and no beans. So I chucked the chips in anyway! This worked really well, so I can recommend this to anyone else who wants to try it.
I shared the same taste as you. I just made some green tea pancake with chocolate chips this morning. It taste so good that I finished the first piece of pancake that I made while I am still in the midst of making my pancake.
Just tried this recipe and its delicious! =)
Prefect! It’s soft and yummy!
What do you mean be ‘Cream butter’ do you mean softened butter?
Cream butter with sugar using a mixer.
May i know what brand of Green tea did you used? Where can i buy it in Malaysia? thanks.
Powdered green tea. I am in the US don’t know about Malaysia.
I tried this recipe and I really liked it, although my cake came out a bit dry! Any advice on how to make it more moist? Do you think adding dairy (like sour cream or buttermilk) would work?
Yes you can add a little bit sour cream or buttermilk.
May I ask:
1) what’s the difference between creaming butter with icing sugar and with caster sugar?
2) Can I replace the icing sugar with caster sugar here?
3) if I was to replace the chocolate with milk, how much milk do I use?