Lush Matcha Pound Cake
Lush Matcha Pound Cake is a tender, flavorful dessert with vibrant matcha and a buttery crumb. This simple recipe delivers an elegant treat perfect for tea parties or cozy afternoons.
Ingredients
- 4 large eggs separated
- 155 g all-purpose flour
- 20 g cornstarch
- 9 g culinary-grade matcha powder sifted
- 3 g baking powder
- ¼ tsp cream of tartar or 1 tsp lemon juice
- 150 g granulated sugar 50g for meringue, 100g for creaming
- 140 g salted butter softened
- 45 ml whole milk
- 4 ml vanilla extract
Instructions
Prep Ingredients
- I separate 4 eggs into whites and yolks, letting them reach room temperature, preheat the oven to 350°F (177°C), and line an 8x4-inch loaf pan with parchment for this simple recipe.
Sift Dry Ingredients
- I sift 155g flour, 20g cornstarch, 9g matcha powder, and 3g baking powder into a bowl to ensure a smooth batter for this matcha loaf cake.
Whip Egg Whites
- In a stand mixer with whisk attachment, I whip egg whites until foamy, add ¼ tsp cream of tartar, then gradually add 50g sugar, beating to stiff peaks for this elegant green tea dessert.
Cream Butter and Sugar
- Using the paddle attachment, I cream 140g butter with 100g sugar for 2–3 minutes until light and fluffy for this vibrant matcha cake.
Add Yolks, Milk, and Vanilla
- I add 4 egg yolks one at a time, then 45ml milk and 4ml vanilla, mixing until combined, ignoring slight curdling for this simple recipe.
Fold in Dry Ingredients and Meringue
- I fold in one-third of the dry ingredients, then one-third of the meringue, repeating twice, gently to keep airy for this Lush Matcha Pound Cake.
Bake Cake
- I pour batter into the pan, smooth the top, tap to remove bubbles, and bake 45–50 minutes until a toothpick is clean for this elegant green tea dessert.
Cool and Serve
- I cool the cake in the pan for 10 minutes, then transfer to a rack to cool completely before slicing for this simple recipe.
Notes
- Use culinary-grade matcha for best color and flavor balance.
- Be gentle when folding in egg whites to maintain an airy texture.
- Avoid overbaking to prevent dryness and browning of the green color.
- Let the cake cool completely before slicing for clean cuts.
- Pairs well with berries, whipped cream, or white chocolate drizzle.
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