Matcha Pound Cake
This matcha pound cake is simple yet elegant, with a tender crumb and a distinct matcha flavor, making it perfect for afternoon tea or brunch.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (120 g) Cake flour can be used for a softer crumb; reduce by 2 tablespoons.
- 2 tablespoons matcha powder Use culinary-grade matcha for baking.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened (113 g) Use high-quality unsalted butter. 1:1 margarine can be substituted.
- 1 cup granulated sugar (200 g)
- 2 large eggs Room temperature recommended.
- 1/4 cup milk (60 ml) Whole milk or splash of cream for richness can be used.
- 1 teaspoon alcohol-free vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment.
- In a medium bowl, whisk together the flour, baking powder, salt, and matcha powder until evenly blended.
Mixing
- In a larger bowl, cream the softened butter and sugar until pale and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing briefly after each addition. Stir in the alcohol-free vanilla extract.
- Pour in the milk and mix until incorporated.
- Gradually add the dry ingredients to the wet mixture. Fold or mix on low speed until just combined.
Baking
- Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently to release air bubbles.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store tightly wrapped at room temperature for up to 2 days, or in an airtight container for up to 5 days. Freeze for up to 2 months and warm before serving.