Let me tell you, the scent of freshly baked matcha green tea pound cake wafting through the kitchen is enough to make anyone’s mouth water. That delicate aroma of earthy matcha mingling with buttery sweetness – honestly, it’s like a cozy afternoon in Japan wrapped up in one slice. The first time I baked this moist matcha green tea pound cake, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make simple pound cakes that felt like warm hugs after school. This matcha twist came about during a rainy weekend when I was trying to recreate that nostalgic comfort with a little green tea magic. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). It’s dangerously easy and offers pure, nostalgic comfort with a modern, vibrant spin.

You know what makes this recipe a keeper? It’s perfect for potlucks, a sweet treat for your kids after school, or to brighten up your Pinterest cookie board with something a bit unexpected. I’ve tested this moist matcha green tea pound cake recipe more times than I can count (in the name of research, of course), and now it’s a staple for family gatherings and gifting. Honestly, it feels like a warm hug in cake form, and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

This moist matcha green tea pound cake isn’t just another dessert — it’s a blend of tradition and ease that anyone can master. Here’s why it might just become your new favorite:

• Quick & Easy : Comes together in under an hour, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients : No fancy grocery trips needed; you likely already have everything in your kitchen except the matcha powder.
• Perfect for Entertaining : Great for brunch, tea parties, potlucks, or cozy family dinners.
• Crowd-Pleaser : Always receives rave reviews from kids and adults alike, even those who are new to matcha.
• Unbelievably Delicious : The velvety texture combined with the subtle bitterness of quality green tea powder makes it next-level comfort food.

What sets this recipe apart is the balance. The matcha flavor isn’t overpowering — it’s just right, like a gentle nudge of green tea goodness. Plus, the way the cake stays tender and moist for days (if it lasts that long!) is thanks to a few simple tricks I picked up after many trials. This isn’t just good; it’s the kind of cake that makes you close your eyes after the first bite and sigh happily. Whether you’re impressing guests or indulging yourself, this recipe delivers without stress.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with matcha powder being the star you might pick up from a specialty or online store.

• All-purpose flour (1 1/2 cups / 190g) – provides structure and a soft crumb.
• Matcha green tea powder (2 tablespoons) – choose a high-quality, ceremonial grade for vibrant color and rich flavor.
• Baking powder (1 teaspoon) – helps the cake rise gently.
• Salt (1/4 teaspoon) – balances sweetness and enhances flavor.
• Unsalted butter (1/2 cup / 115g, softened) – adds moisture and richness. I recommend using a good quality brand like Kerrygold for best results.
• Granulated sugar (3/4 cup / 150g) – sweetens the cake without overpowering the matcha.
• Large eggs (2, room temperature) – bind the ingredients and keep the cake tender.
• Whole milk (1/2 cup / 120ml) – adds moisture and helps create that velvety texture. You can swap for dairy-free milk like almond or oat if needed.
• Vanilla extract (1 teaspoon) – rounds out the flavor with a hint of warmth.

Ingredient Tips: Look for bright green matcha powder—duller shades might indicate lower quality or stale powder. If fresh matcha is hard to find, a good substitute could be powdered green tea or even a small amount of spirulina for color (though the flavor will differ). For a gluten-free option, try swapping all-purpose flour with a blend like Bob’s Red Mill gluten-free flour, but note the texture might change slightly.

Equipment Needed

• Loaf pan (9×5 inches / 23×13 cm) – a classic size perfect for pound cakes.
• Mixing bowls – preferably one large and one medium for wet and dry ingredients.
• Electric mixer or hand whisk – an electric mixer works best for creaming butter and sugar to get that light texture, but a sturdy whisk will do if you don’t have one.
• Measuring cups and spoons – precise measurements keep the cake consistent.
• Sifter or fine mesh sieve – to sift dry ingredients, especially the matcha powder, which can clump.
• Rubber spatula – great for folding ingredients gently.
• Cooling rack – important for letting the cake cool evenly and avoid sogginess.

If you don’t have a loaf pan, a similarly sized baking dish will work; just adjust baking time slightly. For budget-friendly options, check secondhand stores or kitchen sales — I’ve found excellent pans that way. Keep your mixer clean and well-maintained by wiping it down after each use to avoid any buildup that might affect performance.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease the loaf pan thoroughly with butter and lightly dust with flour or line it with parchment paper for easy release. This step prevents sticking and ensures clean slices later. (Time: 10 minutes)
2. Sift together the dry ingredients: In a medium bowl, sift 1 1/2 cups (190g) all-purpose flour, 2 tablespoons matcha powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. Sifting helps remove lumps from matcha and aerates the mixture for a lighter cake. (Time: 5 minutes)
3. Cream the butter and sugar: In a large bowl, beat 1/2 cup (115g) softened unsalted butter and 3/4 cup (150g) granulated sugar with an electric mixer on medium speed until pale and fluffy. This usually takes about 3-4 minutes and is key to that velvety texture. (Troubleshoot: If butter is too cold, cake can turn dense; too soft and it won’t trap air well.)
4. Add the eggs: Crack in 2 large eggs one at a time, beating well after each addition. This helps incorporate air and prevents curdling. If the mixture looks like it’s splitting, add a tablespoon of the dry ingredients to bring it back together. (Time: 2 minutes)
5. Mix in vanilla and milk: Stir in 1 teaspoon vanilla extract, then gradually add 1/2 cup (120ml) whole milk. Alternate adding the dry ingredients and milk in three parts, starting and ending with the dry ingredients. Mix gently but thoroughly to avoid overworking the batter. The batter should be smooth, thick, and glossy. (Time: 5 minutes)
6. Pour and smooth: Transfer the batter into your prepared loaf pan. Use a spatula to smooth the top evenly. A level surface ensures even baking and an attractive loaf shape. (Time: 2 minutes)
7. Bake: Place the pan in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye from 45 minutes to avoid overbaking, which dries out the cake. (Tip: If the top browns too fast, loosely tent with foil halfway through baking.)
8. Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. This helps it firm up and prevents breaking. Once cool, slice and enjoy!

Cooking Tips & Techniques

Getting that perfect moist matcha green tea pound cake texture is all about technique. Here’s what I’ve learned through trial, error, and a few happy accidents:

• Creaming butter and sugar until pale and fluffy traps air that makes your cake light. Don’t rush this step — patience pays off.
• Room temperature ingredients mix better. Cold eggs or milk can cause the batter to seize or curdle, making the crumb dense.
• Don’t overmix once you add flour. Stir just until combined to avoid a tough cake. The batter should be smooth but not elastic.
• Quality matcha matters. Lower-grade powders can taste bitter or grassy. I always recommend using ceremonial grade for baking.
• Watch your oven temperature. Every oven’s a little different — use an oven thermometer for accuracy. Too hot and the cake cracks or dries out; too cool and it won’t rise properly.
• Tent with foil if the top browns too fast. It’s a simple fix that keeps the cake moist inside.

Honestly, the first few tries might feel a bit fiddly, but once you get the hang of these pointers, you’ll nail it every time.

Variations & Adaptations

Want to switch things up? Here are some ways I tweaked this moist matcha green tea pound cake for different vibes and diets:

• Matcha & White Chocolate : Fold in 1/2 cup (90g) white chocolate chips to add sweetness and a creamy texture contrast.
• Vegan Version : Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water), swap butter for vegan margarine, and use plant-based milk. The texture is slightly different but still delicious.
• Gluten-Free : Use a 1:1 gluten-free flour blend. The cake holds well but bake time might be a little longer.
• Matcha & Lemon : Add 1 tablespoon fresh lemon zest for a bright twist that cuts through the richness.

Personally, I once tried swirling in a bit of raspberry jam before baking — the fruity tartness married beautifully with the earthy matcha. It’s a fun one to try for special occasions!

Serving & Storage Suggestions

This cake is best served at room temperature to fully enjoy that velvety crumb and vibrant matcha flavor. Slice it thick for afternoon tea or thinner for a light dessert. It pairs beautifully with a cup of jasmine tea or a simple glass of cold milk.

To store, wrap the cake tightly in plastic wrap or keep it in an airtight container. It stays fresh at room temperature for up to 3 days. For longer storage, freeze wrapped in foil for up to 2 months — thaw overnight in the fridge before serving. Reheat gently in the microwave for 10-15 seconds to bring back softness.

Fun fact: the flavors often deepen after a day or two, making it even more delightful. So if you can resist, giving it some resting time is worth it!

Nutritional Information & Benefits

This moist matcha green tea pound cake offers a modest nutritional profile with about 250 calories per slice (based on 10 slices per loaf). Key benefits come from the matcha powder, which is packed with antioxidants called catechins, known to support metabolism and provide a gentle caffeine kick without jitters.

Using unsalted butter and controlling sugar ensures a balanced sweetness, and swapping milk to dairy-free options can make this recipe suitable for lactose intolerance. Keep in mind it contains gluten, eggs, and dairy unless adapted.

From a wellness perspective, matcha is a wonderful way to sneak in some green tea goodness without sacrificing indulgence — a treat that feels a little less naughty.

Conclusion

So, there you have it — a moist matcha green tea pound cake recipe that’s as easy as it is delicious. Whether you’re new to matcha or a longtime fan, this cake is a fantastic way to bring a velvety, comforting slice of green tea joy into your kitchen. Feel free to tweak the flavors and make it your own; that’s the best part about baking at home.

Honestly, this recipe holds a special place in my heart because it brings together nostalgia, flavor, and simple ingredients without fuss. I can’t wait for you to try it and see how it becomes part of your collection too.

If you give this recipe a go, drop a comment below or share your variations — I love hearing your stories! Now go ahead, grab that matcha powder, and treat yourself to something truly delightful.

FAQs About Moist Matcha Green Tea Pound Cake

Can I use regular green tea powder instead of matcha?

Regular green tea powder is usually less fine and flavorful than matcha, so the cake won’t have the same vibrant color or taste. It’s best to use high-quality matcha for this recipe.

How do I store leftover matcha pound cake?

Wrap it tightly and keep it in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Thaw in the fridge before serving.

Can I make this cake dairy-free?

Yes! Substitute the butter with vegan margarine and the milk with almond or oat milk. The texture may vary slightly but it still tastes great.

Why is my matcha cake dry?

Overbaking or using butter that’s too cold can cause dryness. Make sure to test with a toothpick around 50 minutes and cream the butter and sugar properly for moisture.

Can I add other flavors to the matcha pound cake?

Absolutely! Lemon zest, white chocolate chips, or even a swirl of red bean paste can complement the matcha beautifully. Just fold them gently into the batter before baking.

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