Matcha Pound Cake Recipe

Matcha is a kind of green tea that is powdered, which is traditionally used for the Japanese tea ceremony.  Although Matcha is a kind of tea, it is different from regular green tea leaves.  It tastes rather bitter and has a much more concentrated flavor than green tea leaves. Matcha’s refreshing flavor goes surprisingly well with dairy and sugar, so it is a great flavoring to use in western style sweets as well as Japanese. It has become a common flavor in the US for many drinks and desserts, such as Matcha Latte and Matcha Ice Cream.

Here we made a Matcha green tea pound cake (抹茶パウンドケーキ).  You could use any pound cake recipe with Matcha powder.  The key to have a good Matcha flavor in the cake is to use enough Matcha powder.  Because its aroma is somewhat delicate (unless you drink it straight, then it is very strong!), it may dissipate as it’s baked.  You also want the deep green color for the look of this cake, and the amount we used was sufficient to reach the goal.  Matcha powder outside Japan (even over there too) is quite pricey, and you may hesitate to use 3 tablespoonful of it.  However, the result is worth the expense.  Matcha can be found in Japanese markets, some health stores, and of course online shops.

Matcha Pound Cake goes with regular green tea, coffee, or even milk.  It is a wonderful dessert for a special tea time.  Try it next time you have a guest.

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5 from 1 vote

Matcha Pound Cake Recipe

Course: Dessert

Cuisine: Japanese

Keyword: cake, matcha, pound cake

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Ingredients

• 3 eggs room temperature
• 3 yolks room temperature
• 3 Tbsp water
• 7 oz cake flour 200g
• 3 Tbsp Matcha powder
• 1/2 tsp salt
• 8 oz butter, room temperature 225g
• 9 oz sugar 250g

Instructions

• Preheat the oven at 350F (175C). Grease inside 9″x5″ (bottom 8″x4″) loaf pan.
• In a medium bowl, mix eggs, yolks, and water. Sift cake flour, Matcha powder, and salt together into another bowl. Set aside.
• Put soft butter in a bowl of a stand mixer and beat with paddle for 2 minutes. Slowly add sugar in 4-5 parts, beating for 5 minutes until the color turns very light and it becomes fluffy.
• Then slowly add the egg mixture, pouring in 4-5 parts taking another 5 minutes. Fold in the flour mixture in 4-5 parts by hand.
• Pour the batter into the prepared pan, flatten the surface with a spatula, and bake in the oven about 1 hour. Cool slightly and remove the cake from the pan. Cool the cake completely on a cooling rack.

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