Matcha Pound Cake

5.0 from 24 reviews

Author: Anita Jacobson

Categories: Dessert

Cuisines: American Japanese

Prep Time: 20 mins

Cook Time: 1 hour 10 mins

Total Time: 1 hour 30 mins

Serves: 8

Ingredients

• 2 cup / 240 gram / 8.5 oz all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoon matcha (Japanese green tea powder)
• 2 sticks / 250 gram / 0.5 lb unsalted butter, room temperature (Note 1)
• 1 cup / 200 gram / 7 oz sugar
• 4 eggs, room temperature
• Tools
• mixer (hand-held or stand)
• 8.5-inch x 4.5 inch aluminum loaf pan (Note 2)

Instructions

1. Preheat oven to 175 Celsius (350 Fahrenheit). Grease the loaf pan with butter and dust lightly with flour to coat. Shake off excess flour, and set aside.
2. Sift together all-purpose flour, salt, and matcha. Do this 3 times to ensure an even distribution of the dry ingredients. Set aside.
3. Cream butter with a medium speed until light, fluffy, and creamy. About 7-8 minutes.
4. Add sugar in a thin steady stream and mix well. If you are using a hand-held mixer, you may want to add the sugar one tablespoon at a time. Once all the sugar has been added, cream together butter and sugar for another 3 minutes.
5. Add egg, one by one, and mix well. It usually takes about 30 seconds per egg. Please make sure all the egg yolk is incorporated before adding the next egg.
6. Add the dry ingredients (spatula option): Stop the mixer, then sift in about 1/4 of the dry ingredients and fold with a spatula until the flour is just incorporated. Repeat 3 more times with the remaining flour. Stop once there are no more dry bits of flour in the batter.
7. Add the dry ingredients (mixer option): Reduce the mixer speed to the lowest setting. Add 1/4 of the dry ingredients and mix for a few seconds until incorporated. Repeat 3 more times. Make sure to stop the mixer immediately once the batter is smooth.
8. Pour the batter into the prepared loaf pan, and bake in the preheated oven for 65-70 minutes, or until a toothpick inserted comes out clean. If the top of the cake is browning too quickly, be sure to tent the cake in the final 15 minutes of baking.
9. Remove the cake from the oven and cool in the pan for 10 minutes. Run a thin blade along the edges to loosen the cake, then gently remove the cake onto a wire rack and cool completely.
10. Store the cake wrapped in saran plastic for a day or two prior to serving. You can also freeze the cake for up to 3 months.
11. To serve, cut the pound cake into thin slices. Serve plain, with a sprinkle of confectioner's sugar, or with lightly sweetened whipped cream and fresh berries.

Notes

• (1) If using salted butter, be sure to omit the salt.
• (2) If using a darker color metal pan, be sure to check for doneness 10 minutes earlier. If using a glass pan, set the oven temperature to 165 Celsius (325 Fahrenheit), and bake for 10 minutes longer.