Name: Matcha Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Japanese-Inspired
Ingredients: 1 cup (226g) unsalted butter, softened; 1 cup (200g) granulated sugar; 4 large eggs, room temperature; 1 1/2 cups (190g) all-purpose flour; 1 tbsp matcha green tea powder (culinary grade or higher); 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup (60ml) whole milk; 1 tsp vanilla extract; Optional: powdered sugar or white chocolate drizzle for garnish

A moist, rich, and buttery loaf with an elegant green hue, this Matcha Pound Cake is my go-to when I want something simple yet sophisticated. The earthy, slightly bitter notes of matcha green tea perfectly balance the sweetness of a traditional pound cake. It’s ideal for a relaxing tea time, as a thoughtful homemade gift, or even dressed up as a unique dessert.

Why You’ll Love This Recipe

I love how this matcha pound cake blends classic comfort with refined flavor. The dense, buttery crumb is exactly what I crave in a pound cake, while the addition of high-quality matcha gives it a gentle kick and a stunning color. It’s easy to make with pantry staples, and I can dress it up with powdered sugar or a white chocolate drizzle when I want to impress. Plus, it holds up beautifully over a few days, making it a great make-ahead treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (226g) unsalted butter, softened

1 cup (200g) granulated sugar

4 large eggs, room temperature

1 1/2 cups (190g) all-purpose flour

1 tbsp matcha green tea powder (culinary grade or higher)

1/2 tsp baking powder

1/4 tsp salt

1/4 cup (60ml) whole milk

1 tsp vanilla extract

Optional: powdered sugar or white chocolate drizzle for garnish

Directions

I preheat my oven to 325°F (165°C) and line a 9×5-inch loaf pan with parchment paper.

In a medium bowl, I sift together the flour, matcha powder, baking powder, and salt.

Using a mixer, I cream the softened butter and sugar in a large bowl until the mixture is light and fluffy (about 3–4 minutes).

Next I add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract.

I add half of the dry ingredients to the batter, then the milk, mixing on low speed after each addition. I finish with the remaining dry ingredients, mixing just until combined.

Then I pour the batter into the prepared loaf pan, smooth the top, and bake for 55–65 minutes, until a toothpick inserted in the center comes out clean.

I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For a final touch, I sometimes dust it with powdered sugar or add a white chocolate drizzle.

Servings and timing

This recipe makes 10 slices.

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour 15 minutes

Calories per slice: 310 kcal

Variations

Citrus Twist: I like adding a teaspoon of orange or lemon zest for a refreshing citrus note that complements the matcha beautifully.

Almond Matcha: Replacing vanilla extract with almond extract gives it a deeper, nuttier flavor.

Mini Loaves or Muffins: I sometimes divide the batter into mini loaf pans or muffin tins for individually portioned treats.

Glaze It Up: A matcha or lemon glaze adds an extra layer of flavor and makes it look bakery-worthy.

Storage/Reheating

I keep leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. To maintain its soft texture, I warm slices in the microwave for 10–15 seconds. It also freezes well—I wrap it tightly in plastic wrap and freeze for up to 2 months. I thaw it at room temperature before serving.

Related Recipes:

Matcha White Hot Chocolate

FAQs

What kind of matcha should I use?

I always use culinary-grade matcha for baking. It’s more affordable than ceremonial-grade and still gives a vibrant color and flavor suitable for cakes.

Why did my matcha pound cake turn brown on top?

That’s normal due to oven heat and sugar caramelization. I make sure not to overbake and use the middle rack to avoid too much browning.

Can I make this cake dairy-free?

Yes, I substitute the butter with a plant-based alternative and use almond or oat milk. The texture stays quite close to the original.

How do I know when the cake is done?

I insert a toothpick into the center of the cake—it should come out clean or with a few crumbs. The top should feel springy to the touch.

Can I reduce the sugar?

I’ve reduced the sugar to 3/4 cup before with good results, though the texture becomes slightly denser. It’s still delicious if you prefer a less sweet cake.

Conclusion

This Matcha Pound Cake is the kind of recipe I turn to when I want something a little special without too much effort. It’s earthy, sweet, and satisfyingly rich, with a stunning green color that always catches the eye. Whether I serve it plain, dusted, or drizzled, it’s a beautiful fusion of tradition and comfort baking that never fails to impress.

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