How to Make the Ultimate Matcha Pound Cake (Rich & Buttery)
Why You’ll Love This Matcha Pound Cake
If you’ve ever wondered how to make a rich, buttery matcha pound cake with true bakery-style texture, this recipe delivers. It’s dense yet tender, deeply buttery, and infused with smooth matcha flavor—everything a classic pound cake should be, just elevated. Instead of shortcuts or artificial flavoring, this recipe uses simple ingredients and high-quality matcha to create a cake that feels refined but still approachable. The result is a loaf that looks elegant, slices beautifully, and tastes indulgent without being heavy.Rich, Buttery & Perfectly Balanced
This matcha pound cake gets its signature texture from a traditional creaming method that builds structure while keeping the crumb soft and velvety. There’s no dryness here—just a moist, plush interior with a golden, bakery-style crust. Because the cake bakes low and slow, it develops deep flavor and an even crumb. In other words, it’s the kind of pound cake that feels special enough for guests but simple enough to bake anytime.Smooth Matcha Flavor That Feels Refined
Ceremonial-grade matcha gives this pound cake its natural green hue and delicate earthy depth. Rather than overpowering the cake, the matcha blends seamlessly with the butter and sugar for a flavor that’s calm, smooth, and never bitter. Each slice feels lightly sweet, rich, and comforting—perfect with coffee, tea, or served as a quiet, indulgent moment all on its own.Why This Recipe Works
First, the Texture Is Rich, Buttery, and Perfectly Tender
To begin with, this matcha pound cake uses a classic creaming method that builds structure while keeping the crumb soft and velvety. As a result, the cake feels dense in the best way—never dry or heavy.
Additionally, baking the cake low and slow allows the butter and sugar to fully melt into the batter, creating an even, bakery-style texture from edge to center.
Next, the Matcha Flavor Is Smooth and Refined
Rather than overwhelming the cake, ceremonial-grade matcha is carefully balanced into the batter. This keeps the flavor earthy and elegant, without bitterness or sharp green-tea notes.
At the same time, butter and vanilla soften the matcha’s natural depth, resulting in a calm, lightly sweet flavor that feels indulgent yet balanced.
Finally, the Method Delivers Consistent Bakery Results
Because this recipe follows a traditional pound cake technique, the process is simple and dependable. There’s no rushing, no complicated steps—just a reliable method that works every time.
Most importantly, the cake bakes evenly, slices cleanly, and delivers that rich, bakery-perfect finish with every slice.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1–1½ tablespoons ceremonial-grade matcha
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ½ cup whole milk or heavy cream
- 1½ teaspoons vanilla extract
Equipment You’ll Need
- Donut pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups & spoons
- Whisk
- Piping bag or spoon
- Cooling rack
Directions
-
First, preheat your oven to 325°F (165°C). Grease and line an 8½×4½-inch or 9×5-inch loaf pan with parchment paper.
-
Next, sift together the flour, matcha powder, salt, and baking powder. This step removes lumps and ensures a smooth, evenly colored cake.
-
In a large bowl, cream the butter and sugar together until light, pale, and fluffy. This step creates the rich, tender crumb pound cake is known for.
-
Sponsored ContentYour ad will appear here.
-
Add the eggs one at a time, mixing well after each addition. Then blend in the vanilla until smooth.
-
Gently fold the dry ingredients into the batter just until combined. Avoid overmixing to keep the cake tender.
-
Transfer the batter to the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before slicing.
Nutrition (Approx.)
Nutrition Note:
This matcha pound cake is a rich, buttery dessert with a tender crumb and subtly earthy matcha flavor. While it’s meant to be enjoyed as an indulgent treat, matcha contributes natural antioxidants and a gentle lift of calm, focused energy—making each slice a refined balance of comfort and sophistication.
Nutrition values are approximate and may vary based on ingredient brands, baking method, and slice size.
Why This Recipe Works
First, using the classic pound cake method—creaming butter and sugar thoroughly—creates a smooth, stable base that bakes up rich yet tender. This step is key to achieving that signature dense-but-soft crumb.
Next, high-quality matcha is gently folded into the batter, allowing its earthy green-tea flavor to shine without bitterness. Balanced with vanilla and sugar, the matcha adds depth while keeping the cake elegant and approachable.
Finally, baking the loaf low and steady ensures even cooking and prevents dryness. The result is a moist, sliceable pound cake with a refined texture that tastes just as good the next day.
- Classic creaming method for a tender crumb
- Balanced matcha flavor without bitterness
- Moist, evenly baked with lasting freshness
Flavor Profile
This matcha pound cake is rich, buttery, and smooth, with a gently earthy green-tea note that feels refined rather than overpowering. The matcha is well-balanced and never bitter, blending seamlessly into the classic vanilla-forward base.
With a tender yet dense crumb and a subtle warmth from butter and vanilla, each slice feels indulgent but composed — perfect alongside tea, coffee, or as an elegant everyday dessert.
What kind of matcha should I use for pound cake?
Use a high-quality culinary matcha, or ceremonial grade for a smoother, more refined flavor. Fresh, vibrant green matcha delivers the best color and prevents bitterness in baked goods.
Why did my matcha pound cake turn out dry?
Dry pound cake is usually caused by overbaking or too much flour. Bake just until a toothpick comes out with a few moist crumbs, and measure flour by spooning it into the cup and leveling.
How do I keep matcha from tasting bitter in cakes?
Use fresh matcha, avoid adding too much, and don’t overbake. Butter, sugar, and vanilla help balance matcha’s natural earthiness for a smooth, well-rounded flavor.
Why is my pound cake dense instead of tender?
Pound cake is meant to be rich, but overmixing can make it heavy. Cream the butter and sugar well, then mix just until combined once the flour is added.
Can I make matcha pound cake ahead of time?
Yes. Pound cake actually improves with time. Bake it a day ahead, let it cool completely, and store tightly wrapped for the best texture and flavor.
How should I store matcha pound cake?
Store the cake tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring slices to room temperature before serving for the best texture.
Can I freeze matcha pound cake?
Yes. Wrap the loaf or individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
- Matcha Glaze: Whisk powdered sugar + ½ tsp matcha + 1–2 tbsp milk until smooth, then drizzle over the cooled cake.
- Vanilla Bean Glaze: Add vanilla bean paste (or extra vanilla) for a classic, bakery-style finish.
- Strawberry Matcha: Finish with vanilla glaze, then dust lightly with freeze-dried strawberry powder.
- White Chocolate Drizzle: Drizzle melted white chocolate over slices and finish with a pinch of matcha.
- Citrus Bright: Add lemon or orange zest to the batter for a fresh, uplifting matcha note.
- Almond Matcha: Swap ½ tsp almond extract for vanilla and top with sliced almonds.
- Sesame Luxe: Sprinkle toasted sesame seeds over glaze for a subtle, nutty finish.
- Mini Loaves: Divide batter into mini loaf pans and reduce bake time, checking early.
Printable Recipe Card
Matcha Pound Cake (Rich, Buttery & Tender)
Prep: 15 min • Bake: 50–60 min • Yield: 1 loaf
Ingredients
- All-purpose flour, baking powder, salt
- Matcha powder
- Granulated sugar
- Unsalted butter
- Eggs
- Milk (or cream)
- Vanilla extract
Directions
- Preheat oven to 325°F (165°C) and grease a loaf pan.
- Whisk dry ingredients (flour, baking powder, matcha, salt).
- Cream butter and sugar until light and fluffy, then beat in eggs one at a time.
- Mix in vanilla and milk, then gently fold in dry ingredients until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake 50–60 minutes, until a toothpick comes out with a few moist crumbs. Cool before slicing.
About The Matcha Table
The Matcha Table began with a moment I still think about often: in 2012, I traveled to Japan to visit my sister and we shared matcha at a beautiful onsen—quiet, steamy air, soft light, and that first sip that felt both grounding and special.
That experience shaped how I see matcha today: not just as an ingredient, but as a ritual—calm, intentional, and quietly luxurious.
Here, you’ll find tea-forward recipes where elevated flavor meets everyday ease—desserts and drinks that are balanced, refined, and thoughtfully crafted for slow mornings, cozy afternoons, and moments worth savoring.
Benefits of Ceremonial-Grade Matcha
A soulful, antioxidant-rich powder known for calm focus, steady energy, and an overall feel-good, bakery-style glow.
- Calm, Focused Energy – gentle lift from L-theanine and caffeine, without the jitters or crash.
- Rich in Antioxidants – concentrated catechins, especially EGCG, help fight everyday oxidative stress.
- Supports Metabolism – may gently support metabolism and fat-burn when paired with a balanced lifestyle.
- Steady Mood & Clarity – the L-theanine + caffeine duo is loved for promoting clarity, focus, and a more centered state.
- Everyday Ritual – turning matcha into a small daily ritual can encourage slower mornings and intentional self-care.
"> Matcha isn’t a medical treatment, but it can be a beautiful part of a balanced lifestyle. Learn more about potential matcha benefits from this evidence-based overview .