Matcha Pound Cake
A classic pound cake is one of my all time favorite treats ever, but a matcha pound cake is on another level! Pound cake is rich, moist, tender, and just the right amount of sweetness. I crave a good pound cake every time I sit down for a cup of coffee or tea and am so glad I have the perfect recipe to make every time.
This matcha pound cake recipe uses a the classic ingredients for pound cake with the addition of sour cream to make it that much more special. Although it needs a little over an hour in the oven to bake, it doesn’t take too long to put together! This recipe is the perfect treat to bake for your next potluck, house warming, or just for yourself to enjoy at home!
What You’ll Need
Equipment
- Mixing bowls
- Stand mixer or hand held electric mixer
- Silicone spatulas
- Whisk
- 8 or 9 inch loaf pan
Ingredients for matcha pound cake
- All purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Milk
- Sour cream
- Pure vanilla extract
- Matcha powder
How to make a matcha pound cake
Whisk dry ingredients
In a large bowl, whisk together flour, baking powder, and salt
Cream butter and sugar
In the bowl of a stand mixer, cream together butter and sugar for 5-8 minutes, until pale and fluffy. This is very important for the base of the pound cake.
Stream in eggs
In a separate bowl, whisk together eggs and milk. Slowly stream into creamed butter with mixer on low speed to incorporate. If the mixture looks a bit curdled, that’s okay!
Add sour cream, vanilla, and dry ingredients
Still on low speed, add sour cream a bit at a time until completely incorporated. Mix in vanilla and then on low speed, add dry ingredients gradually until just combined. Do not over mix– this is the key to a tender cake!
Add matcha, create marble effect, and bake
Place about half the batter into another bowl and gently fold matcha powder into it until thoroughly combined. To make the marble effect for the matcha pound cake, you have a few options. You can place both batters into separate piping bags and pipe them into the baking pan alternating colors, or you can spoon dollops of each batter into the baking pan, alternating colors. Whichever method you choose, use a knife to swirl the batter thoroughly to create marble effect. Bang against counter to release bubbles and bake!
Other recipes to try if you like matcha pound cake:
matcha dark chocolate linzers
matcha custard pie
lemon poppy seed loaf w/ lavender glaze
Matcha Pound Cake
A moist and tender pound cake with beautiful and delicious swirls of matcha, perfect with a cup of coffee!
Ingredients
Matcha Pound Cake
- 2 c (256g) all purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 3/4 c (1.5 sticks, 170g) unsalted butter, room temp
- 1 1/2 c (300g) granulated sugar
- 3 large eggs
- 2 tbsp milk
- 1 1/4 c (300g) sour cream
- 2 tsp pure vanilla extract
- 1 1/2 tbsp matcha powder
Instructions
- Preheat oven to 350°F and grease an 8- or 9-inch loaf pan.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer with paddle attachment, cream together butter and sugar in high speed until light and fluffy, about 5-8 minutes. Meanwhile, in a medium bowl, whisk together eggs and milk. Scrape down the sides of the bowl of the creamed butter. With the mixer on low speed, stream in whisked eggs slowly to combine, scraping down the sides of the bowl as needed.
- With the mixer on low, add sour cream and vanilla and mix until well combined. Then, add flour mixture in two additions, mixing on slow only until JUST incorporated. Do not over mix.
- Put about 1/2 or 1/3 of the batter into another bowl, and fold matcha powder into it, gently mixing until throughly combined. Then, spoon batters into the loaf pan, alternating colors as you go. With a skewer or a knife, swirl the batter around all the way to the bottom of the pan a few times to create a marble effect. Bang pan on counter a few times to release air bubbles. Bake for 60-80 minutes (using an 8 inch pan will require longer baking time than 9-inch). Cake is done when an inserted skewer comes out clean or with a few tiny moist crumbs. Do not over bake or cake will be dry.