Matcha Pound Cake (Moist & Easy)
This matcha pound cake adds a lovely twist to the classic pound cake. With a pleasant matcha flavor, this cake is a perfect treat any time!
Servings: 1 8 inches by 4 inches loaf
Calories: 2958.8kcal
Ingredients
Cake
- 180 g self-raising flour
- 180 g granulated sugar
- 180 g butter at room temperature
- 3 eggs at room temperature
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 7 g matcha powder (approximately 1 tbsp)
- 3 tablespoon milk
- ½ teaspoon vanilla extract
Topping
- 20 g powdered sugar (sifted)
Instructions
- Preheat oven to 170 °Celsius.
- Beat butter and sugar till light and fluffy for about 2 minutes. Add eggs, one at a time, beating well after each addition.
- In a separate bowl, sift flour, matcha powder, baking powder, and salt. Fold in the sifted ingredients into the creamed mixture alternately with milk. Start and end with flour.
- Finally, fold in the vanilla extract.
- Pour the cake batter into a well-greased and floured loaf cake tin. Level the top.
- Bake the matcha pound cake for 40 to 45 minutes until a skewer inserted in the center of the cake comes out without any wet batter.
- Remove the cake from the oven and let it cool in the tin for 2 minutes before turning it out onto a wire rack to cool further.
- Let the cake cool completely before dredging the icing sugar on.
Video
Notes
- Self raising flour can be substituted with all purpose flour and baking powder. To make 180g of self raising flour as mentioned in the recipe card, mix 180g of all purpose flour with one and one fifth teaspoon of baking powder (in addition to the baking powder indicated in the recipe). Mix well and sift 3 times before using.
- You can replace salted butter with unsalted butter, however, add an extra small pinch of salt to the recipe.
- Skimmed milk can be used in place of whole milk.
- Instead of adding the matcha powder to the entire cake batter, you can also make it into a matcha swirl cake (with a marble effect). To do this, cut the matcha powder in the recipe by half. Mix the cake batter as usual but do not add the matcha powder. Once the batter is ready, divide it into two portions. Sift in the matcha powder to the first portion and leave the second one plain as it is. Spoon both the batter portions into the cake pan in alternate order like in this marble cake here and then use a butter knife to cut through the batter in horizontal and vertical lines to make the swirls in the batter. Bake as usual.
- Do not overbake the cake. Test the cake to see if the cake is ready 5 to 10 minutes before the baking time is up by inserting a skewer in the center. If it comes out without any wet cake batter, the cake is done and can be removed from the oven.
- The other tip in ensuring your matcha pound cake remains moist is by wrapping it in cling wrap (plastic wrap) and refrigerating it while it is still warm. Do this for at least 1 to 2 hours. And then remove the cake from the fridge, let it warm up to room temperature and then remove the cling wrap. Dredge the icing sugar on and cut it into slices. Wrapping the cake while it is still warm helps keep the moisture in the cake, and this keeps it moist.