There’s something magical about the quiet calm of a Sunday morning. Especially when my kitchen smells like butter, vanilla, and just a hint of earthy green tea.
This matcha pound cake recipe has become one of my favorite ways to bring a little joy to the day.
It reminds me of the first time I baked with matcha—a gift from a dear friend who had just returned from Kyoto.
I was hesitant at first. Its bold color and grassy scent made me unsure if it would suit my sweet tooth.
But one bite of this tender, buttery loaf changed everything.
Now it’s a regular in our home. A slice shared with coffee or tucked into lunchboxes.
If you’re looking for a dessert that’s simple but full of flavor, this matcha pound cake recipe is one you’ll want to keep forever.
Table of Contents
Why This Matcha Pound Cake Recipe Is a Slice of Peace
When I first tried baking a matcha pound cake recipe, I wasn’t sure what to expect. Would it be too grassy? Too bold? But what came out of the oven was a perfectly moist, buttery loaf with the most calming green hue I’d ever seen. The subtle earthy taste of matcha paired beautifully with the sweetness of the cake—it reminded me of those peaceful afternoons sipping green tea in the garden with my mom. That first bite made me want to perfect it, and now, this version has become a regular in our home.
The thing I love most about this recipe is how it feels both special and familiar. It’s elegant enough to serve for guests but simple enough to enjoy with a quiet morning coffee. I love pairing it with a warm drink like our comforting Iced Matcha Latte Recipe, especially when I need a calm start to the day. And if you’re looking for a fresh way to serve dessert at brunch, this matcha pound cake recipe is a favorite—soft, flavorful, and never too sweet.
Choosing the Right Matcha for Your Matcha Pound Cake Recipe
The heart of any matcha pound cake recipe is, of course, the matcha. And if you’ve ever used a dull, yellow-ish powder in your baking, you already know—it makes all the difference. I learned this the hard way. The first loaf I made came out olive-colored and tasted more bitter than earthy. My fix? Investing in a good-quality culinary-grade matcha—one with a bright green hue and soft, grassy aroma.
Ceremonial grade is beautiful but often too delicate (and expensive) for baking. I find culinary-grade matcha holds its color and flavor even after an hour in the oven. A little goes a long way, so I store mine in an airtight tin, tucked into the pantry away from sunlight. If you’re curious how to enjoy more matcha in everyday recipes, try something cool like our Japanese Mounjaro Detox Drink. It’s refreshing, and it complements the loaf beautifully.
With the right matcha, your matcha pound cake recipe transforms from good to unforgettable.
What You’ll Need for the Perfect Matcha Pound Cake Recipe
Baking has always been a form of therapy for me, and gathering the right tools and ingredients for this matcha pound cake recipe feels like the start of something peaceful. The ingredients are simple—nothing fancy—but each one matters. I’ve listed the essentials below, just as I prep them on my counter before I begin.
Ingredients:
- Unsalted butter, softened
- Granulated sugar and a touch of brown sugar for depth
- Large eggs, at room temperature
- All-purpose flour
- Baking powder
- Whole milk
- Pure vanilla extract
- Culinary-grade matcha powder
My go-to tools:
- 9×5-inch loaf pan
- Hand or stand mixer
- Spatula and whisk
- Fine mesh sieve (for sifting the matcha and flour together)
If you love simple bakes that feel wholesome, this cake belongs on your table. I sometimes pair it with our Brazilian Mounjaro Iced Tea Recipe for a little energy boost in the afternoon.
With just a few ingredients and tools, your matcha pound cake recipe becomes not just dessert—but a ritual.
Step-by-Step: How I Make This Matcha Pound Cake Recipe at Home
There’s something so comforting about following a recipe from start to finish—especially when the result is this moist, beautifully green matcha pound cake recipe. I’ve baked this loaf dozens of times, and each time it fills the house with a buttery, calming aroma that makes everything feel slower and more grounded. Here’s exactly how I make it.
Step 1: Prep your space
Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper. Set out your eggs, butter, and milk to come to room temperature.
Step 2: Mix dry ingredients
Sift together 1¾ cups flour, 1½ tablespoons of matcha, 1 teaspoon baking powder, and ½ teaspoon salt. Whisk gently to evenly combine. That green swirl? It starts here.
Step 3: Cream the butter and sugars
In a large bowl, beat 1 cup unsalted butter with 1 cup white sugar and ½ cup light brown sugar until pale and fluffy—about 3–4 minutes. It should look like soft frosting.
Step 4: Add eggs and vanilla
Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
Step 5: Combine
Alternate adding dry ingredients and ½ cup milk in three rounds—dry, milk, dry, milk, dry. Mix gently to avoid overworking the batter.
Step 6: Bake
Pour into the prepared pan, tap gently to release air bubbles, and bake 50–60 minutes. Check doneness with a toothpick—it should come out clean.
Step 7: Cool and enjoy
Cool in the pan 10 minutes, then move to a wire rack. I love serving it slightly warm with our Cinnamon Rolls on the side for brunch gatherings.
This matcha pound cake recipe has become one of my most treasured weekend bakes. You’ll know why the moment you slice into it.
My Best Tips for a Soft, Vibrant Matcha Pound Cake Recipe
There’s a kind of joy in slicing into a perfectly baked matcha pound cake recipe and seeing that lovely green crumb. Over time, I’ve learned a few things that help bring out the best texture and color every single time. Here’s what works for me—and what I always tell friends trying this loaf for the first time.
Tip 1: Don’t overmix the batter
It’s tempting to keep stirring until everything looks smooth, but too much mixing activates gluten and makes your cake dense. Use a gentle hand, especially when combining the dry ingredients.
Tip 2: Use room temperature ingredients
Cold eggs or butter can lead to curdled batter or uneven texture. I always give mine at least 30 minutes on the counter before baking.
Tip 3: Quality matcha = brighter color
To keep that gorgeous hue, use fresh, high-grade culinary matcha. I store mine away from light and heat. A little trick I’ve picked up: sifting the matcha right before adding helps it blend in better.
Tip 4: Cool slowly
Let the cake cool in the pan first, then transfer to a rack. This prevents it from collapsing and keeps that beautiful top crust intact.
When paired with something refreshing like our Healthy Raspberry Lemonade Refresher, this matcha pound cake recipe becomes an instant favorite. It’s simple, it’s soft, and it always feels like a small celebration.
Mistakes I’ve Made (So You Don’t Have To) with This Matcha Pound Cake Recipe
Every baker has a few missteps that turn into lessons, and this matcha pound cake recipe taught me plenty. From my very first attempt (too dry, too brown, not enough flavor) to now, each error helped me get better. Here are the most common issues—and how to fix them before they happen.
Mistake 1: Using old or poor-quality matcha
Matcha loses its vibrancy over time. Dull, brownish powder leads to a cake that looks—and tastes—flat. Always use fresh, culinary-grade matcha and store it in an airtight container. If it smells stale, it probably is.
Mistake 2: Overbaking
This cake should be moist, not crumbly. If your oven runs hot, start checking it at the 45-minute mark. A clean toothpick = done. Too early? It may sink. Too late? It dries out fast.
Mistake 3: Curdled or lumpy batter
Mixing cold eggs into room-temperature butter creates curdles. Let everything sit out before starting. Your batter should be smooth and silky, not broken or uneven.
Mistake 4: Overmixing flour
It’s easy to do—but that’s what makes cakes tough. Fold gently, and stop as soon as everything’s combined.
If you’re feeling adventurous after this one, try our Purple Peel Exploit Recipe—it’s colorful, fun, and surprisingly simple too.
Even when I mess up a matcha pound cake recipe, I learn something—and that’s part of the fun.
Serving Ideas That Make This Matcha Pound Cake Recipe Even More Special
One of the things I adore most about this matcha pound cake recipe is how versatile it is when serving. It can be a quiet morning treat or the centerpiece of your next brunch table. Whether I’m offering it to guests or enjoying a slice on my own, I love dressing it up just a little.
My favorite pairings:
- A light dusting of powdered sugar right before serving
- A dollop of whipped cream and a few fresh raspberries
- A drizzle of white chocolate for extra indulgence
For weekend get-togethers, I sometimes plate it with Chicken Shawarma Crispy Rice Salad—a savory main that balances the loaf’s sweetness beautifully.
Fun twists for next time:
- Add chopped pistachios to the batter for a soft crunch
- Fold in mini white chocolate chips for a creamy balance
- Swap milk for almond milk if you want a nutty undertone
This matcha pound cake recipe offers a peaceful flavor, so I keep the add-ons light and fresh. It’s all about balance—and when it’s right, every bite feels like a quiet joy.
How I Store and Freeze My Matcha Pound Cake Recipe
One of the loveliest things about this matcha pound cake recipe is how beautifully it keeps. The flavor actually deepens after a day, and the crumb stays tender for several more. Over time, I’ve found a few tricks that make it last just a bit longer—without losing that fresh-baked feel.
To store:
Wrap the fully cooled loaf tightly in plastic wrap or place in an airtight container. I keep mine at room temperature for up to 3 days. If the weather is warm, I’ll refrigerate it, but I always bring it back to room temp before serving.
To freeze:
I slice the cake, wrap each piece individually, and freeze them in a resealable bag. They thaw quickly and taste just as soft. Great for mornings when you need a quick treat with tea—or alongside something nourishing like our Greek Cucumber Salad.
Make-ahead tip:
You can prep the batter the night before and refrigerate it, covered. Let it sit at room temp for 30 minutes before baking.
Once you’ve made this matcha pound cake recipe, you’ll want to keep it on hand. And with these tips, you always can.
Frequently Asked Questions About Matcha Pound Cake Recipe
How does matcha affect baking?
Matcha adds a naturally earthy, slightly bitter flavor that balances sweetness beautifully in baked goods. In this matcha pound cake recipe, it also gives a soft green color and a calming aroma.
Why did my matcha cake turn brown?
This usually happens when using low-quality matcha or baking at too high a temperature. I recommend baking at 350°F and using culinary-grade matcha for the best color.
What causes a pound cake to be gummy?
Overmixing is the most common cause. When flour is stirred too much, it develops gluten—making the crumb heavy and gummy. Mix just until combined.
How to enhance matcha flavor in baking?
Use fresh, high-quality matcha and pair it with simple ingredients like vanilla or white chocolate. A little more matcha can deepen flavor, but go slow—too much can taste grassy.
What does matcha taste like in baking?
In this matcha pound cake recipe, the matcha gives a mellow, herbal note with just enough bitterness to cut through the sweetness. It’s gentle, not overpowering.
What are the disadvantages of matcha?
If overused, matcha can become bitter. It also loses its color if exposed to high heat or light for too long. Always store it well-sealed in a dark place.
What is the best type of matcha for baking?
Culinary-grade matcha is best—it’s designed for heat and blends smoothly into batter. Ceremonial grade is lovely, but better reserved for tea.
Does matcha have caffeine when you bake it?
Yes, it does retain caffeine—even after baking. Each slice of matcha pound cake recipe will have a mild boost, similar to a light cup of green tea.
Final Thoughts on This Matcha Pound Cake Recipe
Baking this matcha pound cake recipe has become one of those quiet rituals I return to again and again. It’s soothing, beautiful, and always leaves my kitchen smelling like something special. Whether I’m sharing it with neighbors or tucking slices into lunchboxes, it always finds a place. If you’ve never baked with matcha before, this is a lovely place to start—simple, satisfying, and full of gentle flavor. I hope it becomes part of your routine, too.
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Matcha Pound Cake Recipe: Beautiful Secrets Revealed
A buttery and vibrant Matcha Pound Cake Recipe made with culinary-grade matcha for a smooth, earthy flavor and bright green crumb.
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
Ingredients
1 ¾ cups all-purpose flour
1 ½ tbsp matcha powder (culinary-grade)
1 tsp baking powder
½ tsp salt
1 cup unsalted butter (softened)
1 cup granulated sugar
½ cup light brown sugar
4 large eggs (room temp)
1 tsp vanilla extract
½ cup whole milk
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×5 loaf pan.
2. Sift flour, matcha, baking powder, and salt in a bowl.
3. Cream butter, granulated sugar, and brown sugar until light and fluffy (3–4 mins).
4. Add eggs one at a time, mixing well after each. Stir in vanilla.
5. Add dry mix in 3 parts, alternating with milk. Mix gently to combine.
6. Pour batter into the loaf pan. Smooth top and tap to remove bubbles.
7. Bake for 50–60 mins, until a toothpick comes out clean.
8. Cool in pan for 10 mins, then transfer to a rack to cool fully.
9. Slice and serve with whipped cream, berries, or drizzle with white chocolate.
Notes
Store at room temp for 3 days, or freeze individual slices.
Use fresh, high-quality matcha for best flavor and color.
Let ingredients come to room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: matcha pound cake recipe, green tea cake, pound cake, easy matcha loaf
