Matcha Pound Cake. Matcha pound cake is moist, soft, and flavorful. It's an excellent everyday cake that can easily be elevated for special occasions! Long time fans of matcha as well as those new to green tea will enjoy the creamy and complex flavors of this matcha marble pound cake.

This time-tested Matcha Pound Cake is a lightened up pound cake, yet it still retains all that delicious, buttery flavour. Matcha green tea adds an earthy flavour and compliments the cake's light sweetness. Make it once and you'll know why it's our go-to pound cake recipe! You can have Matcha Pound Cake using 11 ingredients and 12 steps. Here is how you cook that.

Ingredients of Matcha Pound Cake

You need 120 g (4.2 oz) of unsalted butter, room temperature.
Prepare 95 g of (3.4 oz, 10.5 Tbsp) powdered sugar, or 8 Tbsp glanulated sugar.
You need 2 of eggs, 100g (3.5 oz), room temperature.
It's 85 g of (3 oz, 7/10 us cup) cake flour.
It's 10 g (5 tsp) of matcha powder.
Prepare 3 g (3/4 tsp) of baking powder.
You need 15 g of (0.5 oz, 2.5 Tbsp) almond flour.
It's of Syrup.
It's 1 Tbsp of granulated sugar.
You need 1.5 Tbsp of hot water.
It's 1 Tbsp of brandy.

Mix until you see a nice uniform green color. Forming and baking your matcha pound cake. Now it's time to form your pound cake! Spoon half the vanilla cake batter into the bottom of the loaf pan.

Matcha Pound Cake step by step

★Recipe video★ (my You Tube channel)→youtu.be/prj4vszYmd4.
Grease the pan with butter. Sprinkle bread flour onto the pan. Tap it with your hand to remove excess flour. Let it sit in a fridge. Soften unsalted butter at room temperature beforehand. Prepare room-temperature eggs..
Put matcha powder into a bowl while sifting with a tea strainer. Add cake flour and baking powder to the matcha powder. Stir it until evenly, and sift it; set aside. Preheat an oven to 190℃ / 374°F..
Cream the butter until smooth. Add powdered sugar in 3 parts. (If the powdered sugar form lumps, you should sift it before adding.) Mix well each time. You can replace it with granulated sugar..
Mix it with a hand mixer on low speed until white and fluffy (for 4 mins). Use a spatula to transfer the edge butter into the center and mix evenly. If you use a whisk, mix it 7-8 mins..
Beat egg lightly until watery. You should warm the egg in hot water to 35℃ / 95 F if your room is cold. Add it to the butter in 4-5 parts. Mix thoroughly after each addition until creamy. I use a whisk to mix, but it's okay to use a hand mixer (low speed). I think using a whipper will emulsify more than using a mixer..
Sift almond flour over the batter. Mix well with a spatula until smooth. It's okay to put it in without sifting. If you do so, please mix while crushing the lumps..
Add dry ingredients while sifting again to prevent matcha lumps from forming. Fold it until powderiness disappears. Please scrape the edge flour off, and fold it into the batter..
Put the batter into the pan without gaps, as possible. Flatten roughly, and give light shocks to remove gaps. Draw a line with butter. (omittable) If you draw a butter-line on the center, the cake will crack and be baked well. Bake it at 170℃ / 338 F for 30 mins, 160℃ / 320 F for 10 mins..
Drop the pan to prevent the cake from shrinking. Let it cool for around 20 mins, and remove the cake while it's warm..
Make syrup. Mix granulated sugar and hot water, stir well to melt the sugar thoroughly. Add brandy and mix roughly..
Brush all sides with syrup (twice on each side). Double-wrap it with plastic wrap. Let it sit overnight at room temperature. (You should let it sit for at least 3 hours.) Done!.

Leave spaces in between the dollops for the matcha cake batter. In a medium bowl, combine the cake flour, baking powder and Matcha powder together, sift and set aside. Cream the butter with half of the sugar until the butter mixture turns light and pale in color. The very first cake I learn to bake is a butter cake. In the US, it is more common to refer to a butter cake as a pound cake.