Description
This Matcha Pound Cake is a delightful twist on the classic pound cake, infused with vibrant matcha powder for an earthy and elegant flavor. Moist and tender, this loaf is perfect served plain or lightly dusted with powdered sugar, and makes a lovely accompaniment to whipped cream or vanilla ice cream. With a balanced combination of buttery richness, subtle sweetness, and the unique taste of matcha, this cake is an elevated treat to enjoy any time of the day.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 2 tablespoons Matcha Powder
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted Butter (room temperature)
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 4 large Eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup Whole Milk
For Serving
- 1 cup Powdered Sugar (for dusting)
- 1 cup Whipped Cream or Vanilla Ice Cream (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and line it with parchment paper to prevent sticking and ensure easy removal of the cake.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, matcha powder, baking powder, and salt. Whisk the mixture well to combine and aerate for a light texture.
- Cream butter and sugars: In a separate large bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy, about 3 to 4 minutes. This step is key to incorporating air into the batter.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, mixing thoroughly after each addition to ensure even distribution. Stir in the vanilla extract for aromatic warmth.
- Combine wet and dry ingredients: Alternately add the sifted dry ingredients and whole milk into the wet mixture in three parts, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Transfer batter and bake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve plain or dusted with powdered sugar. For an extra indulgence, serve alongside whipped cream or vanilla ice cream.
Notes
- Ensure the butter is at room temperature to achieve the best creamed texture.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- Matcha powder can sometimes be bitter; choose a ceremonial grade for the best flavor in baking.
- Use fresh eggs for better texture and rise.
- The loaf pan should be properly greased and lined to prevent sticking and ensure easy release.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
