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Experience a tender, ice‑cream–like crumb in this Japanese‑inspired Matcha Pound Cake, enriched with vibrant green matcha and a hint of sweetness. Perfect for afternoon tea, thoughtful gifting, or a dessert that actually improves with rest
Why You’ll Love This Recipe
- Ultra‑moist texture: A light sugar‑water soak and overnight rest give the cake a melting‑soft crumb.
- Bright matcha flavor: Culinary‑grade matcha powder lends a delicate umami bite and vivid color.
- Simple technique: Classic pound‑cake method—no fancy tricks, just reliable steps.
- Make‑ahead convenience: Bake one day, slice the next for peak flavor.
Easy Matcha Pound Cake Recipe
Print Recipe| Prep Time | Bake Time |
|---|---|
| 15 minutes | 40 minutes |
Ingredients
For the Cake Batter (loaf pan 13.5 × 7.5 × 6 cm)
- 80 g unsalted butter, softened (I love using a high‑quality European butter — get it here)
- 70 g powdered or granulated sugar
- 70 g whole eggs, at room temperature 7 g culinary‑grade matcha powder (this premium matcha keeps the color so vibrant — shop here
- 8 g corn oil (non‑GMO corn oil —use this )
- 70 g low‑gluten (cake) flour (cake flour blend for the light crumb — i use this)
- 1 g baking powder
Simple Sugar Syrup:
- 9 g granulated sugar
- 40 g water
Equipment
- 13.5 × 7.5 × 6 cm loaf pan, lined with parchment
- Electric mixer
- Small saucepan
- Cooling rack (essential for even cooling — get it here)
Step‑by‑Step Instructions
1. Make Matcha Oil
- Warm 8 g corn oil to ~70 °C (158 °F).
- Whisk in 7 g matcha powder until smooth.
- Let cool to room temperature.
2. Cream Butter & Sugar.
- Bring 80 g butter to ~20 °C (68 °F).
- Stir in 70 g sugar until silky, then beat on medium‑high for 5 minutes until pale and fluffy.
3. Emulsify Eggs
- Lightly beat the 70 g eggs.
- Add eggs in four parts, beating 1.5–2 minutes each time until fully combined before the next addition.
4. Incorporate Matcha
- Pour cooled matcha oil into the batter.
- Beat until the mixture is uniformly green.
5. Fold in Dry Ingredients
- Sift together 70 g cake flour and 1 g baking powder.
- Gently fold until no streaks remain—avoid overmixing.
6. Bake
- Preheat oven to 180 °C (356 °F).
- Transfer batter to the prepared pan, smoothing the top.
- Bake 40 minutes, and at 20 minutes, score the top to guide an even rise.
7. Sugar - Water Soak
- Simmer 9 g sugar with 40 g water for 1 minute; let cool.
- Brush the hot cake generously, wrap in plastic, and refrigerate overnight to “recover the oil.”
8. Slice and Serve
- Warm slices at room temperature for 5–10 minutes before serving.
- Optional: Slice horizontally, spread raw chocolate ganache, and chill 1–2 hours for a matcha‑chocolate sandwich.
Quick Process Overview
Pro Tips & Variations
- Vanilla twist: Stir 1 tsp vanilla extract into the sugar syrup.
- Raw chocolate filling: Melt 50 g dark chocolate with 30 g coconut cream; chill until spreadable.
- Gluten‑free option: Swap flour for a 1:1 gluten‑free baking blend.
Storage
- Refrigerator: Wrapped, up to 5 days.
- Freezer: Double‑wrapped slices, up to 1 month; thaw overnight in the fridge.
Enjoy every moist, green‑hued slice of this Matcha Pound Cake—your new go‑to for tea‑time indulgence!
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