Matcha Pound Cake Moist Easy

Matcha pound cake is one of those rare treats that manages to taste traditional and new at the same time. Its bright green crumb and gentle earthy flavor bring something unexpected to the dessert table yet still deliver all the comfort of classic buttery cake. This recipe is my go-to when I crave something a little special but want a reliable simple process—no fancy equipment or intimidating techniques.

I served this for a friend’s birthday once and it got more compliments than any chocolate cake I have ever made. The matcha changes what you think pound cake can be.

Ingredients

• All-purpose flour: Gives the structure you want in a dense yet tender loaf. For best texture, choose a high-quality unbleached brand.
• Matcha powder: The star flavor. Use a culinary grade or higher for the brightest color and freshest green tea notes. Check for freshness by its intense color—dull green means it is stale.
• Baking powder: Helps the cake rise and lightens the crumb. Look for one without aluminum for pure taste.
• Salt: Balances sweetness and deepens all the flavors. Use a fine sea salt for the cleanest taste.
• Unsalted butter: Brings the essential richness. Choose European-style for extra flavor and make sure it is very soft.
• Granulated sugar: Ensures classic pound cake sweetness.
• Light brown sugar: Gives a hint of caramel and keeps the cake super moist.
• Large eggs: Provide binding and structure. Room temperature eggs blend in more evenly.
• Vanilla extract: Adds a soft floral background.
• Whole milk: Key for tenderness and a creamy mouthfeel. Let it come to room temp.
• Powdered sugar: Optional for an elegant dusting.
• Whipped cream or vanilla ice cream: Optional to serve alongside.

Step-by-Step Instructions

Preheat and Prepare:

Bring your oven up to 350 degrees Fahrenheit well ahead of time so it is completely even in heat. Grease a 9 by 5 inch loaf pan thoroughly, then line it with parchment paper overhanging on the sides for easy cake removal later.

Mix the Dry Ingredients:

In a medium bowl, sift your all-purpose flour, matcha powder, baking powder, and salt. Sifting makes sure the matcha is well broken up and eliminates clumps. Whisk everything together so the color looks even and no streaks of green or white remain.

Cream the Butter and Sugars:

Place your very soft unsalted butter in a large mixing bowl. Add both the granulated and light brown sugars. Use a hand mixer or stand mixer on medium speed and beat until the mixture looks almost like frosting. This can take four full minutes and will ensure your cake is fluffy. Scrape the sides of the bowl regularly.

Add Eggs and Vanilla:

Crack in the eggs one at a time, beating well after each so your batter never looks separated. Drop in the vanilla extract and blend until the batter is smooth and thick with no streaks of yolk.

Alternate Wet and Dry Ingredients:

Divide the sifted flour mixture into three parts. Add a third to the butter mixture and gently mix until combined. Add half of the milk and let it blend in. Repeat until you finish with the final third of flour. Mixing gently and only as needed keeps your cake tender.

Bake:

Spoon the batter evenly into your prepared loaf pan. Gently smooth the top so it bakes up with a nice dome. Place the pan in the center of the preheated oven and bake for up to one hour. Begin checking at 50 minutes. A toothpick should come out mostly clean with crumbs but not wet batter. If the top is getting too brown, cover it loosely with foil for the last part of the bake.

Cool and Serve:

Rest the baked cake in its pan for about ten minutes before lifting it out with the parchment ends. Let it finish cooling on a wire rack before slicing. Dust the top with powdered sugar if you like and serve plain or with a scoop of vanilla ice cream.

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The grassy yet mellow flavor of matcha is my favorite cake addition. The first time I made this, my mother was skeptical, but after her first bite, she requested I make it for every spring picnic.

Storage Tips

Once the cake has cooled completely, wrap the loaf tightly in plastic wrap, then foil. This will keep it fresh for up to four days at room temperature. In hot or humid weather, store in the refrigerator and let slices come to room temperature before eating. You can freeze the loaf wrapped tightly for up to three months. Slices can be thawed on the counter so you can enjoy homemade matcha pound cake anytime.

Ingredient Substitutions

If you do not have whole milk, you can use two percent for a slightly lighter crumb. Dairy-free options like almond or oat milk also work, but the cake will be more delicate. For a vegan version, swap the butter for a plant-based baking spread and use four flax eggs instead of regular eggs. The color may not be quite as vibrant without dairy, but the flavor will shine through.

Serving Suggestions

This cake is delicious all on its own, but pairing it with a dollop of whipped cream or a scoop of creamy vanilla ice cream makes it feel extra special. For a tea party presentation, slice the loaf thick and serve alongside fresh berries. If you have leftovers, it also makes an excellent base for trifle layered with fruit and cream.

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The balance of flavors and the moist, tender crumb make this matcha pound cake a truly unforgettable dessert.

Frequently Asked Questions

→ How do I achieve a vibrant green color?

Use culinary-grade matcha for the best color. Sift well to break up clumps and mix evenly into the batter for a uniform hue.

→ Why is my cake dense instead of fluffy?

Avoid overmixing after combining wet and dry ingredients, and ensure your butter is fully creamed until light and fluffy before adding eggs.

→ Can I substitute the milk?

Whole milk creates a tender texture, but you can use plant-based milk for a lighter result. Adjust sweetness as needed if using sweetened alternatives.

→ What toppings complement this cake?

Lightly dust with powdered sugar for a classic touch or serve with whipped cream, vanilla ice cream, or berries to enhance flavor.

→ How should I store leftovers?

Wrap the cooled cake in plastic wrap and store at room temperature for up to 3 days, or refrigerate for extended freshness.