I adapted a classic pound cake into a Green Tea Pound Cake with one unexpected ingredient and a subtle method tweak that even seasoned bakers will want to try.
I’m always chasing that perfect balance between grassy matcha and gentle sweetness. This Japanese Matcha Pound Cake feels like a Green Tea Pound Cake in a minimalist bakery window.
It relies on unsalted butter and matcha green tea powder, so the flavor isnt masked and the crumb stays moist not heavy. I cut a thin slice, bring it up to my mouth, and wonder why I didnt try this sooner.
It sits comfortably among Asian Baked Goods, quiet but oddly addictive. If you like subtle, slightly bitter matcha notes, this will make you curious.
Ingredients
- matcha adds bright grassy flavor, antioxidants, a small caffeine boost, slight bitterness, earthy sweetness.
- Butter gives rich tender crumb, mostly fat, adds moistness and rounded buttery flavor.
- Sugar sweetens, helps structure and browning, mostly carbs, no fiber or protein.
- Eggs bind and leaven, add protein and richness, help cake rise and set.
- Cake flour keeps texture fine, lower protein than all purpose, softer crumb.
- Milk hydrates batter, adds a tiny bit of fat and protein, smooths texture.
- Vanilla lifts flavors, gives illusion of extra sweetness, mostly aroma, hardly any calories.
Ingredient Quantities
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 1 1/2 cups (180g) cake flour sifted
- 2 tablespoons (10g) matcha green tea powder, good quality
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 2 tablespoons (30ml) whole milk, room temp
- 1 teaspoon vanilla extract (optional)
- powdered sugar for dusting (optional)
How to Make this
1. Preheat oven to 325°F (160°C). Grease and line a 9×5 inch loaf pan with parchment, leave a little overhang to help lift the cake out later.
2. Sift together the cake flour, matcha powder, baking powder and salt into a bowl so there are no lumps and the matcha is evenly distributed.
3. In a mixer bowl cream the softened butter and granulated sugar on medium speed until pale and fluffy, about 3 to 5 minutes, scraping the bowl once or twice.
4. Add the eggs one at a time, beating well after each addition and scraping the sides, then mix in the vanilla if using. If the batter looks a little curdled, dont panic, it will come together when you add the dry ingredients.
5. Fold the sifted dry mix into the butter mixture in three additions, alternating with the milk (dry, milk, dry) and use a spatula to finish, mixing just until combined. Do not overmix or the cake will be tough.
6. Transfer the batter to the prepared pan, smooth the top with a spatula and gently tap the pan on the counter a few times to release any large air bubbles.
7. Bake for about 50 to 65 minutes, until the top is set and a skewer inserted into the center comes out with a few moist crumbs. If the top browns too fast, loosely tent with foil for the last 10 to 15 minutes.
8. Remove from oven and let cool in the pan for 10 to 15 minutes, then use the parchment overhang to lift the cake onto a wire rack to cool completely. Cooling fully helps the crumb set so you can slice cleanly.
9. Dust with powdered sugar if you like, slice and serve with green tea. The flavor actually improves after resting a few hours or overnight, store wrapped at room temp for 2 to 3 days or refrigerate for longer.
Equipment Needed
1. 9×5 inch loaf pan, greased and lined with parchment so you can lift the cake out easy
2. Parchment paper and scissors or kitchen shears to cut it to size
3. Stand mixer or hand mixer for creaming the butter and sugar
4. Large mixing bowls, at least two so dry and wet can be prepped separately
5. Fine mesh sieve or flour sifter to sift the cake flour and matcha together
6. Rubber spatula for folding and scraping the bowl, and a spoon for transferring batter
7. Whisk for combining dry ingredients and for beating eggs if needed
8. Measuring cups, spoons and a kitchen scale for the butter and flour accuracy
9. Wire cooling rack and a skewer or toothpick to test doneness, plus oven mitts for safety
FAQ
Japanese Matcha Pound Cake With Subtle Sweetness Recipe Substitutions and Variations
- Unsalted butter: Salted butter works fine, use the same amount and skip or cut back the added salt. Or if you need a dairy free swap try a neutral oil like vegetable or grapeseed, use about 3/4 cup oil for each 1 cup butter, texture will be a bit different but still tasty.
- Granulated sugar: Caster (superfine) sugar is a straight 1 to 1 swap and gives a silkier crumb. Or use light brown sugar 1 to 1 for a softer, slightly caramel note that will darken the cake a bit.
- Cake flour: Make your own by replacing each cup of cake flour with 1 cup minus 2 tablespoons all purpose flour plus 2 tablespoons cornstarch, sift together. Pastry flour also works as a 1 to 1 substitute, I do this all the time when I’m out of cake flour.
- Matcha powder: If you want a different tea flavour try hojicha or genmaicha powder in the same weight (2 tablespoons) for a roasted or toasty note. For a totally different take swap in 2 tablespoons unsweetened cocoa powder and make it a chocolate pound cake, color and flavour will change.
Pro Tips
– Weigh your dry ingredients when you can. If you must use cups, spoon the flour into the cup instead of packing it down, otherwise the cake will be denser than you want.
– Prep the matcha first by sifting it then whisking it with a tablespoon or two of the milk to make a smooth paste. This stops stubborn green clumps and gives a brighter, more even color. Also use fresh, good quality matcha kept in the fridge for best flavor.
– Make sure butter and eggs are roughly the same temperature before you start. If the batter looks curdled after adding eggs, stop mixing with the beater and finish folding by hand, and add a splash of room temp milk if it seems too tight; it usually comes back together.
– Watch your oven, every oven is different. If the top is getting too brown, loosely tent with foil and move the pan to the center rack. Let the loaf cool completely before slicing, it firms up and you get much cleaner slices, plus the flavor actually improves after a few hours.
Japanese Matcha Pound Cake With Subtle Sweetness Recipe
I adapted a classic pound cake into a Green Tea Pound Cake with one unexpected ingredient and a subtle method tweak that even seasoned bakers will want to try.
12
servings
283
kcal
Equipment: 1. 9×5 inch loaf pan, greased and lined with parchment so you can lift the cake out easy
2. Parchment paper and scissors or kitchen shears to cut it to size
3. Stand mixer or hand mixer for creaming the butter and sugar
4. Large mixing bowls, at least two so dry and wet can be prepped separately
5. Fine mesh sieve or flour sifter to sift the cake flour and matcha together
6. Rubber spatula for folding and scraping the bowl, and a spoon for transferring batter
7. Whisk for combining dry ingredients and for beating eggs if needed
8. Measuring cups, spoons and a kitchen scale for the butter and flour accuracy
9. Wire cooling rack and a skewer or toothpick to test doneness, plus oven mitts for safety
Ingredients
1 cup (227g) unsalted butter, softened
1 cup (200g) granulated sugar
4 large eggs, room temperature
1 1/2 cups (180g) cake flour sifted
2 tablespoons (10g) matcha green tea powder, good quality
1 teaspoon baking powder
1/4 teaspoon fine salt
2 tablespoons (30ml) whole milk, room temp
1 teaspoon vanilla extract (optional)
powdered sugar for dusting (optional)
Directions
- Preheat oven to 325°F (160°C). Grease and line a 9×5 inch loaf pan with parchment, leave a little overhang to help lift the cake out later.
- Sift together the cake flour, matcha powder, baking powder and salt into a bowl so there are no lumps and the matcha is evenly distributed.
- In a mixer bowl cream the softened butter and granulated sugar on medium speed until pale and fluffy, about 3 to 5 minutes, scraping the bowl once or twice.
- Add the eggs one at a time, beating well after each addition and scraping the sides, then mix in the vanilla if using. If the batter looks a little curdled, dont panic, it will come together when you add the dry ingredients.
- Fold the sifted dry mix into the butter mixture in three additions, alternating with the milk (dry, milk, dry) and use a spatula to finish, mixing just until combined. Do not overmix or the cake will be tough.
- Transfer the batter to the prepared pan, smooth the top with a spatula and gently tap the pan on the counter a few times to release any large air bubbles.
- Bake for about 50 to 65 minutes, until the top is set and a skewer inserted into the center comes out with a few moist crumbs. If the top browns too fast, loosely tent with foil for the last 10 to 15 minutes.
- Remove from oven and let cool in the pan for 10 to 15 minutes, then use the parchment overhang to lift the cake onto a wire rack to cool completely. Cooling fully helps the crumb set so you can slice cleanly.
- Dust with powdered sugar if you like, slice and serve with green tea. The flavor actually improves after resting a few hours or overnight, store wrapped at room temp for 2 to 3 days or refrigerate for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 71g
- Total number of serves: 12
- Calories: 283kcal
- Fat: 17.3g
- Saturated Fat: 10.8g
- Trans Fat: 0.17g
- Polyunsaturated: 0.83g
- Monounsaturated: 5g
- Cholesterol: 103mg
- Sodium: 25mg
- Potassium: 44mg
- Carbohydrates: 28.3g
- Fiber: 0.5g
- Sugar: 16.8g
- Protein: 3.8g
- Vitamin A: 220IU
- Vitamin C: 0mg
- Calcium: 19mg
- Iron: 1.1mg
