If you’re a matcha lover—or simply someone who appreciates a subtly sweet, slightly earthy dessert—this Matcha Pound Cake will become your new go-to loaf. It’s rich, moist, and beautifully flavored with high-quality green tea powder, giving the cake not just color, but a depth of flavor that’s both comforting and elegant.

This cake makes an excellent choice for brunch, an afternoon tea spread, or as a unique dessert option when you want to serve something that’s a little unexpected but always delightful. Best of all, it’s simple to prepare and holds up wonderfully for several days, making it perfect for baking ahead.

Matcha Pound Cake

Why You’ll Love This Recipe

Moist and tender: Thanks to the butter, eggs, and milk combo, this cake stays soft and satisfying.
Vibrant green tea flavor: Culinary-grade matcha gives it an earthy, slightly sweet depth.
Not overly sweet: Balanced between subtle sweetness and rich green tea.
Easy to make: No complex steps—just classic loaf cake techniques.
Beautiful presentation: The natural green hue looks stunning with a dusting of powdered sugar.

Ingredients

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

Dry Ingredients:

All-purpose flour
Matcha powder (culinary grade or higher)
Baking powder
Salt

Wet Ingredients:

Unsalted butter, softened
Granulated sugar
Light brown sugar
Large eggs, room temperature
Vanilla extract
Whole milk, room temperature

Optional for Serving:

Powdered sugar
Whipped cream or vanilla ice cream

Instructions

Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together flour, matcha powder, baking powder, and salt.
Whisk until evenly combined and smooth.

Step 3: Cream Butter and Sugars

In a large mixing bowl, use a stand or hand mixer to beat butter, granulated sugar, and brown sugar for 3–4 minutes until light and fluffy.
Scrape down the sides of the bowl as needed.

Step 4: Add Eggs and Vanilla

Beat in eggs one at a time, mixing well between each addition.
Add vanilla extract and beat until incorporated.

Step 5: Combine Wet and Dry

Add the dry ingredients in three parts, alternating with milk.
Start and end with the dry ingredients.
Mix on low or fold by hand to avoid overmixing.

Step 6: Bake

Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
If the top begins to brown too quickly, tent with foil in the last 10–15 minutes.

Step 7: Cool and Serve

Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar or serve with whipped cream or ice cream if desired.

Variations

Coconut matcha pound cake: Add ½ cup of shredded coconut for texture.
Citrus twist: Add zest of one lemon or orange for a bright, fresh contrast.
Gluten-free option: Use a 1:1 gluten-free flour blend in place of regular flour.
Matcha marble: Swirl plain vanilla and matcha batter for a gorgeous layered look.
Add white chocolate chips for a creamy, sweet bite.

Storage & Reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well chilled for up to 5 days.
Freezer: Wrap tightly and freeze for up to 2 months.
To reheat: Microwave a slice for 10–15 seconds to slightly warm.

Frequently Asked Questions

What kind of matcha should I use?

Culinary-grade matcha works well for baking, but you can also use ceremonial grade for a more vibrant color and refined flavor.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of the all-purpose flour.

Why is my matcha cake brown on top?

It’s normal for the top to brown while baking. If you want to preserve more green color, tent the loaf with foil during the final 15 minutes.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect the cake’s texture. Try cutting back by 1–2 tablespoons at most.

Does the matcha flavor get stronger over time?

Yes, the flavor can intensify slightly after a day as the cake rests and the ingredients meld.

What if I don’t have brown sugar?

You can substitute with more granulated sugar, but the brown sugar adds depth and moisture.

Can I use non-dairy milk?

Yes, almond or oat milk can work, but whole milk yields the softest crumb.

How do I avoid overmixing?

Use a spatula to fold the dry and wet ingredients gently, just until combined. Overmixing leads to a dense texture.

Can I bake this in a bundt pan?

Yes, but reduce the baking time slightly and keep an eye on doneness.

What’s the best way to serve this?

With tea, coffee, or on its own. It’s also lovely with a drizzle of white chocolate or a dollop of whipped cream.

Conclusion

This Matcha Pound Cake is the kind of recipe you’ll want to keep on rotation—it’s elegant, simple, and never fails to impress. Whether you’re baking for yourself or sharing with friends, the rich, buttery crumb and beautiful matcha flavor make this loaf cake one that stands out in all the best ways.

Matcha Pound Cake

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Author: Chef sara
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8–10 slices)
Diet: Vegetarian

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Description

A soft, buttery loaf cake flavored with high-quality matcha powder and finished with a perfectly tender crumb. Great for dessert, tea time, or gifting.

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix dry ingredients: In a medium bowl, sift and whisk flour, matcha, baking powder, and salt.
Cream butter and sugars: Beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla.
Combine wet and dry: Add dry mixture in three parts, alternating with milk. Begin and end with dry. Mix gently to combine.
Bake: Pour batter into the pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean. Tent with foil if browning too quickly.
Cool and serve: Let cool in the pan for 10 minutes, then transfer to a rack. Dust with powdered sugar if desired and serve.

Notes

Use room-temperature ingredients for best mixing and texture.
Avoid overmixing to keep the crumb light.
Store in an airtight container for up to 3 days at room temp or freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese-Inspired