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+ servings
A loaf of green tea cake cut into slices

Matcha Pound Cake

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!
5 from 28 votes
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Course: Dessert
Cuisine: American
Keyword: Matcha Pound Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 1 8 inches by 4 inches loaf
Author: Priya Maha



  • 180 g self-raising flour
  • 180 g granulated sugar
  • 180 g butter at room temperature
  • 3 eggs at room temperature
  • ½ teaspoon baking powder
  • teaspoon salt
  • 7 g matcha powder (approximately 1 tbsp)
  • 3 tablespoon milk
  • ½ teaspoon vanilla


  • 20 g icing sugar (sifted)


  • Preheat oven to 175 °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 essence.
  • 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 5 to 10 minutes before turning it out onto a wire rack to cool further.
  • Let the cake cool completely before dredging the icing sugar on.



Calories: 2958.8kcal | Carbohydrates: 334.5g | Protein: 44.6g | Fat: 163g | Saturated Fat: 97.9g | Trans Fat: 6g | Cholesterol: 882.5mg | Sodium: 2000.7mg | Potassium: 472.2mg | Fiber: 4.3g | Sugar: 202.9g | Vitamin A: 5637.5IU | Calcium: 314.9mg | Iron: 5.6mg
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