matcha pound cake

Healthy and moist Matcha Pound Cake made with green tea powder. This recipe yields buttery, sweet and the best green tea pound cake ever!

Matcha Pound Cake

90 g (2/3 cup / 3 oz.) cake flour

baking powder

Matcha powder

unsalted butter

eggs,

Preheat oven to 170°C (325°F). Grease and line...

Preheat oven to 170°C (325°F). Grease and line 1 regular loaf pan with parchment paper.

In a medium bowl, combine the cake flour,...

In a medium bowl, combine the cake flour, baking powder and Matcha powder together, sift and set aside.

Cream the butter with half of the sugar...

Cream the butter with half of the sugar until the butter mixture turns light and pale in color. Add the the remaining sugar and mix well.

Add the beaten egg slowly, beat until fluffy.

Fold in the sifted flour in batches until...

Fold in the sifted flour in batches until all ingredients are incorporated. Stir in the warm melted white chocolate. Fold gently to combine well.

Transfer the batter to the loaf pan. Smooth...

Transfer the batter to the loaf pan. Smooth the top with a spatula.

Bake for 50 to 60 minutes or until...

Bake for 50 to 60 minutes or until a skewer inserted into the center of the loaf comes out clean. Remove the cake from the oven, dust with some powdered sugar, sliced and serve warm.

A recipe for delicious and lightened up matcha pound cake, filled with green tea flavour.

Most Delicious Matcha Pound Cake

egg whites (room temp)

tsp cream of tartar (or use a bit of lemon juice / vinegar

g sugar

140 g salted butter (room temp)

egg yolks (room temp)

45 ml whole milk (room temp)

ml vanilla extract

g all-purpose flour

cornstarch

g matcha (sifted)

g baking powder

Separate the egg yolks and egg whites into 2 different bowls.

Preheat oven to 350°F/177°C. Line a 8&quot; by 4&quot; loaf pan with parchment paper.

In a clean stand mixer bowl fitted with a whisk attachment, add the egg whites and whip until foamy. Add in the cream of tartar and keep beating until lots of bubbles form.

Gradually add in the 1/4 C of granulated sugar and whip until stiff peaks. (Peak will be straight when whisk is lifted).

Remove the whipped egg whites and transfer to a large clean bowl. Set aside.

Using the same mixer bowl, change to a paddle attachment and add in the butter and sugar.

Cream until light and fluffy, about 2-3 minutes on high speed.

Gradually add in the egg yolks one by one, and then slowly add the milk and vanilla extract. Beat until combined. (A little curdling is fine).

Remove the mixer bowl and sift about 1/3rd of the dry ingredients (flour, cornstarch, matcha, and baking powder) over the egg yolk batter.

With a spatula, fold the dry ingredients into the mixture and alternate with 1/3rd of the whipped egg whites, repeating until everything is combined together and there are no white streaks left, but making sure not to overmix as to deflate the batter.

Transfer the cake batter to the lined loaf pan. Carefully drop the pan from a height of about 1 foot a few times to release any trapped air bubbles.

Bake at 350°F/177°C for 60-65 mins, until golden brown on top, or until a toothpick inserted comes out clean, or with the slightest crumbs clinging to it.

Let cool completely before slicing.

Cake can be stored in an airtight container at room temperature for up to 3 days. Store in the fridge for up to 1 week.

Sliced cake can be individually wrapped in plastic wrap and frozen for up to 2 months. Just remove from the freezer about 15-20 minutes and leave at room temperature before serving.

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Matcha Pound Cake

Most Delicious Matcha Pound Cake

Top 2 matcha pound cake recipes from across the web

The most viewed matcha pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Matcha Pound Cake

Most Delicious Matcha Pound Cake

The most viewed matcha pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine