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.

Matcha Pound Cake Recipe: 5 Beautiful Secrets Revealed

Ingredients

Scale

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.

Author: Olivia
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