Matcha Pound Cake Loaf

This moist Matcha Pound Cake always brings a pop of color and flavor to my kitchen table with its earthy green tea notes and buttery crumb. Whether I am looking for a unique dessert to serve for afternoon tea or just want a vibrant treat for my family, this recipe never disappoints.

The first time I baked this, the aroma of matcha filled my home and my kids hovered near the oven asking what smelled so good. Now it is one of our most requested weekend bakes.

Ingredients

• All-purpose flour: Gives structure to the cake for a tender crumb. Always go for unbleached flour if possible
• Almond flour: Adds a subtle nutty richness and moistness. Fresh almond flour keeps the flavor pure
• Matcha powder: Brings the distinct grassy green tea color and aroma. Choose ceremonial grade for best taste and vibrant green
• Baking powder: Lifts the batter so your pound cake is not dense. Make sure it is fresh for even rise
• Salt: Balances sweetness and enhances the flavors. Fine sea salt works well here
• Unsalted butter: Ensures creaminess and lets you control the salt. Use high-quality European-style butter if you can find it
• Granulated sugar: Provides sweetness and helps with the tender texture. Measure precisely for best texture
• Large eggs: Add richness and structure. Use them at room temperature for smooth blending
• Vanilla extract: Rounds out the flavors. Choose pure vanilla for a warm background note
• Whole milk: Delivers just the right moisture and richness. Full fat milk works best for tenderness

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 350°F or 175°C so your cake bakes evenly from the start. Grease a nine by five inch loaf pan with butter or oil then line it with parchment paper to make unmolding a breeze

Mix Dry Ingredients:

Combine all-purpose flour almond flour matcha powder baking powder and salt in a medium bowl. Whisk for at least one minute to ensure matcha is thoroughly dispersed and there are no lumps

Cream Butter and Sugar:

In a large bowl beat the softened unsalted butter with granulated sugar for about three to five minutes. Use medium speed and continue until the mixture is very pale and fluffy. This step traps air and ensures your cake will not be heavy

Incorporate Eggs and Vanilla:

Add eggs to the butter and sugar one at a time beating well after each so the batter stays smooth. Stir in vanilla extract for a sweet floral note

Alternate Wet and Dry:

Add about one third of the dry mix to the wet bowl then pour in half the whole milk. Repeat alternating dry and wet ending with the flour mix. Gentle folding helps keep the cake tender

Finish and Bake:

Pour batter into your prepared loaf pan smoothing the surface with an offset spatula. Tap the pan gently on the counter to burst any large air bubbles. Bake for fifty to sixty minutes rotating at the halfway point. Insert a toothpick in the center to check doneness. If it comes out clean your cake is ready

Cool and Unmold:

Let the cake rest in the pan for ten minutes to set. Carefully lift it out using the parchment paper then transfer to a wire rack. Cool completely to prevent the crumb from being gummy

My favorite part of this cake is always the vibrant green swirl and the way matcha’s earthy chartreuse color comes through. My family loves gathering around for the first slice while it is still slightly warm with a little dollop of cream on top

Storage Tips

To keep your matcha pound cake at its best wrap it tightly in plastic or store in an airtight container at room temperature for up to three days. For longer storage slice it and freeze individual pieces. Thaw at room temperature or warm briefly in the oven for a just-baked texture

Ingredient Substitutions

If you are out of almond flour you can use the same amount of finely ground blanched almonds or swap in more all-purpose flour but the cake will be less moist. Oat milk or whole fat yogurt can replace whole milk if you want a dairy-free or tangier twist

Serving Suggestions

Serve this cake in thick slices with a side of vanilla whipped cream and fresh berries for dessert. It also makes a lovely addition to a brunch menu with a cup of hot matcha or English breakfast tea

Cultural Note

Matcha is a powdered green tea that has been a cherished part of Japanese culture for centuries. Bringing it into a classic pound cake blends East and West and adds a modern touch to a nostalgic favorite. Your table will look extra festive when this beautiful green loaf arrives

This cake brings a unique twist to our favorite bakes while creating joyful moments with family. Try it soon—you won’t regret it!

Recipe FAQs

→ What does matcha add to this cake?

Matcha gives a unique earthy flavor and vibrant green color, setting this loaf apart from traditional cakes.

→ Can I use only all-purpose flour?

Yes, but almond flour adds subtle flavor and moistness. All-purpose flour alone will yield a firmer texture.

→ How can I tell when it’s done baking?

A toothpick inserted should come out clean or with a few moist crumbs. Avoid overbaking for best texture.

→ Is it necessary to use whole milk?

Whole milk adds richness, but you can substitute with low-fat milk or a non-dairy alternative if preferred.

→ How should I store leftovers?

Wrap tightly and store at room temperature for up to 2 days, or refrigerate for longer freshness.