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You’ve probably seen by now, I have a new obsession… Matcha Green Tea Powder. After making matcha tea lattes, I kept experimenting with this rich, bright green tea and came up perfect on the first try and now we just look forward to another loaf soon!
Matcha Green Tea Pound Cake Recipe
A Matcha Green Tea Flavored Pound Cake that is perfectly moist and flavorful.
Ingredients
Method
- Preheat oven to 325 degrees. Spray a loaf pan well or line with parchment paper.
- Using a mixer, cream together the coconut oil and sugar.
- Add almond milk and eggs, and beat until well combined.
- In a separate bowl mix the flour, matcha powder, baking powder, and salt. Add flour mixture to egg mixture and blend until smooth.
- Pour batter into prepared loaf pan and bake for 45-50 minutes or until golden brown on the outside and a toothpick comes out clean.
Sounds perfect for a rainy day. Great experimentation!
Thanks Debra! If you haven’t tried Matcha yet you’ll have to give it a try, either in tea form or this cake!
That sounds like a delicious pound cake with one of my favorite ingredients, Matcha green tea powder !
Hope you’ll give it a try and let me know if you do!
Just made this one. Nice… 🙂 Though i did cut back on sugar (1/2 cup) and since i had no almond milk used regular and added 1/4 cup of blended almonds with drop of vanilla extract. Perfect! Thanks 🙂
YAY! Thanks for reporting back Gytis. I’ll try less sugar next time too!
I cannot tell you how excited I was when I saw this post. I had green tea pound cake last year when I was in Japan and have been searching for it here ever since (without any luck). I can’t wait to give this a try! Thanks Becky 🙂
That’s so awesome!! I first tasted it from my Japanese student and loved it, then I came up with a recipe. She made hers with a flour you find at the Asian market and baked it in a newspaper box that she made!
Hi Becky,
Beautiful work. I am going to post this recipe on the Matcha Source Facebook page. I can offer samples for future recipes – truffles, shortbread cookies, almond milk pudding, etc. Best to you, Alissa
Hi, I just made this bread today. Delicious! I’m wondering whether the coconut oil needs to be solid or liquid? I couldn’t tell from the picture. Mine was semi solid and the batter didn’t end up as smooth as yours. Thanks!
Jenny, mine happened to be liquid since its so hot in our house right now but either way should be fine! It should even out when it’s cooking.
The recipe looks absolutely delicious! Just one thing – there’s nothing healthy about it – it’s all white flour and sugar, so you might want to take that out of the intro.
Thanks for the suggestion.
Thanks so much for this recipe! I don’t have an oven at home so I used a toaster oven for this and it turned out better than I had expected! Because the cake’s closer to the heating element than regular ovens, the top came out marvellously crisp – almost like caramelised sugar- a lovely companion with the buttery soft cake! Even my parents who don’t fancy green tea, loved it 🙂 Also cut down on the sugar to 3/4 cup and doubled the matcha for that extra dose of matcha goodness 🙂
Thanks for reporting back!! I love hearing how recipes turn out in other people’s kitchens. The caramelization of the top of the cake was my favorite thing about it too!
I did this cake last night and it was awesome!!! Thank you! I made it with butter and regular milk as we have some tree nut allergic people in the house. I also added a bit of vanilla. Super light, moist, and the crust-omg! Fantastic!
Ana, I’m so glad you enjoyed the cake as much as we do!!
Hi Becky!
I’m josh from indonesia 17yo
Thanks for sharing this recipe i really love this recipe! <3
Just now i tried this recipe
But i think it's too sweet 😀
I subtitute coconut oil with butter and low-fat milk
And it turns as smooth as your wow!
Ummm…
Have you ever tried to change matcha to Taro powder?
I want to try it but i think i'm too scared to tried new recipe
I'm looking forward for your next recipe
Taro powder would be super fun to experiment with! Thanks for the idea Josh!
Hi Becky,
Great thanks for sharing the recipe.
My family likes the green tea cake and am thinking to make a fondant cake for my little boy’s birthday.
Do you think this cake would be too light to support the fondant?
Would you have any suggestions to make the cake firmer?
Many thankssssssss .
It’s a pretty firm cake but it’s small so it wouldn’t need much fondant to cover it. I think it would hold up with fondant. Good luck and happy birthday to your son!
Thanks Becky, I will try it. 😉
Wish you a fruitful New Year!
Nat, Happy New Year to you too!
Hello, when you say blend until smooth, does that mean using a blender?
Also, what attachment should I use with the mixer? Can the standard one work or should I use a different one (ex. rubber or wooden)?
Oh, also, for beating the egg and milk into the mixture, is it better to use a wooden spatula or a rubber one?
Sorry for all the questions and thank you (by shaquena at dresshead store).
The blending is just in a stand mixer and I usually use the paddle attachment (the white blade thing). And either spatula should be fine! Enjoy!!
Awesome recipe, Becky! Thank you!
Did with slightly more than 3/4 cup sugar and about 1 1/2 tbsp of green tea powder and got a cake that had just the right amount of green tea flavour and the right level of sweetness. Thanks!!
Thanks so much Ruth! Glad you enjoyed it.
Made this cake over the weekend using 3/4 cup of sugar. Perfect for serving with tea while reminiscing about our recent trip to Tokyo. The flavor of the green tea comes through without overwhelming. Will make it again. Thank you!
Wonderful!! Thanks so much for reporting back Caroline!! I’m jealous of your trip to Tokyo 🙂
i just popped this into the oven! judging by how viciously i licked every last drop of batter out of the bowl, i can safely say that OMG I CAN’T WAIT FOR IT TO BE DONE BAKING.
update: it has just come out of the oven and i. am. in. love.
Thanks for sharing! Will be trying this next wk 🙂 do you think I could replace the flour with cake flour? I prefer a lighter cake!