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Healthy and moist Matcha Pound Cake made with green tea powder. This recipe yields buttery, sweet and the best green tea pound cake ever!
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.
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!
Recipe Ingredients
This homemade recipe calls for the following ingredients:
- Butter
- Sugar
- Eggs
- Cake flour
- Matcha powder
- Baking powder
- White chocolate
See the recipe card for full information on ingredients.
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!
Frequently Asked Questions
This recipe is only 1811 calories per loaf.
What To Serve With Matcha Pound Cake
Serve the cake with coffee or tea. For an Asian-style afternoon tea, I recommend the following recipes.
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Other Cake Recipes You Might Like
Matcha Pound Cake
Ingredients
- 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
Instructions
- Preheat the oven to 170°C (325°F). Grease and line one regular loaf pan with parchment paper
- In a medium bowl, combine the cake flour, baking powder, and Matcha powder. Sift the mixture and set aside
- Cream the butter with half of the sugar until the mixture is light and pale in color. Add the remaining sugar and mix well. Gradually add the beaten egg, beating until fluffy.
- Fold the sifted flour in batches until all ingredients are incorporated. Stir in the warm melted white chocolate and fold gently to combine.
- Transfer the batter to the loaf pan and 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 it with powdered sugar, slice, and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best!
I tried the recipe today and it was delicious! Can you tell me the size of the loaf tin you use? I used a standard loaf tin but the cake turned out quite flat; the cake did rise, just not enough for the tin size.
Mini loaf pan.
Hi there! This looks lovely. I was wondering if we should let the cake cool at all before removing it from the pan, or if you remove it immediately? Thanks!
Let the cake cool for few minutes would be nice.
Hi !
I’m anxious to try your recipe.
I currently have all the ingredients, except “White Chocolate”.
We’ve never had a need/desire for “White Chocolate” and I wonder if I can purchase 1/4 cup for this recipe or omit it.
What’s your opinion… is White Chocolate that important in this recipe ?
You can skip it but it really makes the cake tastes so much better.
Hi,
Can i ask for the butter is unsalted or salted?:)
Unsalted butter.
I thought if using unsalted butter then add salt but this is not in the recipe ?
Hi may I noe the size of ur tin please? Tq
This sounds so yummy! But I won’t go buy a whole bag of cake flour just for this ☹️ Can this be substitute with anything?
Wow I really loved this recipe, but I always doctor recipes and I saw some of these cakes use salt so I added some seaweed and others said it was a bit dry so I added natural yogart. Then I only had black beans in my cupboard so I used these instead. The cake was to die for. Thanks for the idea and I would never have used beans in a cake! Always a first for everything!
Hi Sarah, sounds good. I am glad that it worked out for you. :)
I made this with my girl and it turned out so delicious. Love the matcha taste. This is really fail proof. I’m not a baker!
Can the white chocolate be replaced with anything else?
does tis make 1 or 2 loaf? the recipe looks enough for just 1 loaf
It says on the top it’s for 2 loaves
Maria the top says 1 loaf?
Hi!I tried similar recipes recently, but after a while the bright green colour turned brown…is there a way to avoid this?Hope you cab help!!