matcha pound cake

If you couldn’t gather by now, I’m a matcha devourer. I love it with hot water or milk, in muffins and cakes, as a flavor in mochi and ice cream, everything. And I thought the next matcha recipe I wanted to attempt was matcha pound cake.

I find that matcha in baked goods is particularly wonderful because it’s got an earthy, somewhat bitter flavoring that balances the sweetness of most baking ingredients. Not to mention, the green coloring is aesthetically pleasing.

I found a wonderful matcha marble pound cake recipe by Namiko Chen of Just One Cookbook. This time, I did not create the marbling effect. However, I do plan to try the marbling the next time I recreate this recipe.

Ingredients

  • 1 1/2 sticks of unsalted butter
  • 3/4 cup sugar
  • 1 1/2 cup cake flour
  • 4 large eggs
  • 1/4 cup milk
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 3 tbsp matcha

Instructions

  1. Ensure butter, milk, and eggs are all at room temperature. This is very important to guarantee that the pound cake rises properly and the cake won’t end up all tough.
  2. Preheat oven to 350°F and grease a 9″ x 5″ loaf pan.
  3. With a hand/stand mixer, beat butter until it’s fluffy.
  4. Add sugar to the whipped butter and beat for ~5 minutes. The mixture should be creamy and grainy.
  5. In a separate bowl, whisk eggs.
  6. In order to ensure a smooth, not curdled, mixture, add about a tablespoon of the eggs into the sugar and butter batter. Beat well. Continue to do this with the rest of the whisked eggs.
  7. In a sifter or fine-mesh strainer, add the cake flour, baking powder, and salt and sift a third of the dry ingredients over the batter. Mix well.
  8. Continue mixing in a third of the dry ingredients until the batter is smooth.
  9. Heat milk until warm and add matcha in a bowl. Whisk well.
  10. Fold matcha and milk into the batter until smooth.
  11. Pour batter into the loaf pan and bake for 50-60 minutes.
  12. Remove from oven and allow cake to rest for 15 minutes.

In order to achieve the crack on the pound cake (as seen above), there are two options. After about 15 minutes of baking, insert a knife into the top of the cake batter in the pan and quickly score a straight line. Another trick is to cut a very narrow slice of cold butter and lay it on top of the cake batter before it goes into the oven.

Serve pound cake with coffee or tea for a delicious snack!

2 thoughts on “matcha pound cake”

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