Matcha Pound Cake with Velvety Matcha Glaze

If you’re a fan of matcha, you’re going to love this cake. It’s a perfect mix of rich flavor and a super soft texture. I promise, every bite will have you hooked.

This matcha pound cake is so easy to make, and the velvety glaze just takes it to another level. It’s like a hug in cake form! You won’t believe how smooth and delicious it is.

Trust me, this cake is going to be your new favorite. Perfect for any occasion or just when you want something sweet with a twist. Let’s dive into this tasty treat together!

Why You’ll Love This Recipe

• Reader Favorite: This cake is a “showstopper” and the “perfect blend of sweetness and matcha flavor.” One reader even said, “I couldn’t stop at just one slice!”
• Light and Fluffy: The cake has a soft, buttery crumb that melts in your mouth with every bite.
• Perfectly Balanced Flavors: The bitterness of matcha is offset by the sweetness of the cake and glaze, making it a delightful treat for all taste buds.
• Easy to Make: Despite its sophisticated appearance, this recipe is straightforward and beginner-friendly.
• Make-Ahead Friendly: The cake can be made ahead of time and stored for up to 3 days, making it a great choice for events.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: About 1 hour 20 minutes

Servings:
This recipe makes about 12 slices—perfect for serving 6 people.

Difficulty:
Moderate. While the recipe is easy to follow, the glaze requires a little extra attention for smoothness.

Required Kitchen Tools

To bake this Matcha Pound Cake, make sure you have the following tools on hand:

• Stand Mixer or Hand Mixer: To ensure a smooth, fluffy batter.
• 9×5-Inch Loaf Pan: This size is perfect for baking a tall and moist pound cake.
• Sifter: To sift the dry ingredients for a smooth, lump-free batter.
• Small Bowl: For mixing the matcha glaze.
• Cooling Rack: To cool the cake completely before glazing.
• Measuring Cups & Spoons: For accurate ingredient measurements.

Ingredients for Matcha Pound Cake

Here’s what you’ll need to make this delicious matcha pound cake (exact measurements are in the recipe card below):

• All-purpose flour: Forms the base of the cake, giving it structure.
• Matcha powder (culinary grade): Adds the distinct flavor and green color.
• Baking powder: Helps the cake rise to a light, fluffy texture.
• Salt: Enhances the flavor and balances sweetness.
• Unsalted butter: Adds richness and moisture to the cake.
• Granulated sugar: Provides sweetness and helps with texture.
• Eggs: Bind the ingredients and help create a tender crumb.
• Vanilla extract: Enhances the overall flavor of the cake.
• Whole milk: Adds moisture to the batter.

How to Make Matcha Pound Cake Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line the bottom with parchment paper. This ensures the cake comes out easily once it’s baked.

2. Mix the Dry Ingredients

In a small bowl, sift together the all-purpose flour, matcha powder, baking powder, and salt. Sifting is key to avoid lumps in the cake, especially with the matcha powder, which can clump easily. Set this bowl aside for later.

3. Cream the Butter and Sugar

In a large mixing bowl, beat the unsalted butter and granulated sugar together using a stand mixer or hand mixer on medium speed until the mixture is light and fluffy. This usually takes about 3-4 minutes. The air incorporated during this step will help make your cake light and tender.

4. Add the Eggs and Vanilla

Next, add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is combined. Add the vanilla extract and continue to mix until smooth.

5. Combine the Wet and Dry Ingredients

Slowly add the sifted dry ingredients to the wet ingredients in batches. Start mixing on low speed to prevent flour from flying everywhere. Once everything is incorporated, switch to medium speed and mix until smooth. Be careful not to overmix, as this can make the cake dense.

6. Add the Milk and Mix

Pour in the whole milk and mix until the batter is smooth and slightly thickened. You should have a smooth batter that is easy to spread into the pan but still thick enough to hold its shape.

7. Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 55-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden brown top and a slight crack down the center.

8. Let the Cake Cool

Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer the cake to a wire rack to cool completely. Cooling the cake before glazing is essential to prevent the glaze from melting away.

Velvety Matcha Glaze

1. Prepare the Matcha Glaze

While your cake is cooling, it’s time to make the glaze. In a small bowl, sift 1/2 teaspoon of matcha powder to ensure it’s lump-free. Add the powdered sugar and milk to the matcha powder. Whisk the ingredients together until smooth. You should have a thick but pourable consistency. If the glaze is too thick, add a little more milk, a teaspoon at a time, until it reaches your desired consistency.

2. Glaze the Cake

Once the cake has completely cooled, pour the matcha glaze over the top. You can either drizzle it in a straight line down the center or spread it across the entire top of the cake for an even coating. The glaze should naturally drip down the sides of the cake for a beautiful effect.

3. Let the Glaze Set

Allow the glaze to set for at least 30 minutes before slicing the cake. This will give the glaze time to firm up and create that velvety finish. If you’re in a hurry, you can refrigerate the cake for about 10 minutes to speed up the process.

How to Serve Matcha Pound Cake

This Matcha Pound Cake pairs wonderfully with a variety of accompaniments:

• With a Cup of Tea: The slight bitterness of matcha is the perfect match for a hot cup of green tea, black tea, or even coffee.
• For Afternoon Tea: Serve slices of the cake alongside other light pastries, like scones or finger sandwiches.
• As a Dessert: It’s elegant enough to serve as the centerpiece of a dinner party or special occasion.
• With Fruit: Top with fresh berries like strawberries or raspberries for a refreshing contrast to the rich cake.

Storing Matcha Pound Cake

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Make sure it’s completely cool before sealing it to avoid condensation.
• Refrigeration: If you want to keep it fresh for a few extra days, you can refrigerate the cake for up to 5 days.
• Freezing: This cake freezes well! Wrap individual slices tightly in plastic wrap and store them in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutrition Information (Per Slice)

Serving Size	1 slice (about 1/12 of the cake)
Calories	270
Fat	14g
Carbohydrates	35g
Fiber	1g
Sugar	21g
Protein	3g

Matcha Pound Cake FAQs

Can I use a different type of flour?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend if needed. Just be sure to check for any other ingredient adjustments recommended for gluten-free baking.

Can I make this recipe without the glaze?
Absolutely! The cake is delicious on its own, even without the glaze. You can also top it with whipped cream or fresh fruit for extra flavor.

How do I know when the cake is done?
The best way to check if the cake is done is to insert a toothpick into the center. If it comes out clean, the cake is ready.

Conclusion

This Matcha Pound Cake with Velvety Matcha Glaze combines the unique, earthy flavor of matcha with a light, buttery cake that is sure to please. Whether you’re a matcha lover or trying it for the first time, this cake is an easy yet impressive dessert that will become a go-to in your recipe collection. Enjoy!