Matcha Green Tea Pound Cake Recipe

Matcha Green Tea Pound Cake Recipe

Written by Becky

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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

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with an easy and healthy recipe for Match Green Tea Pound Cake.

Matcha Green Tea Pound Cake Recipe

My friend Anne and I sipped on Matcha Lattes as we whipped up this narly green cake. It was an overcast day, perfect for enjoying a cup of tea and slice of cake. And green seemed to fit the mood just perfectly.

Matcha Green Tea Pound Cake Recipe

The result, a sweet, but not-too sweet, dense cake with a hint of green tea flavor. The exterior was perfectly crispy while the interior of the cake remained moist. We all LOVED the flavor, Josh couldn’t stop snagging a slice out of our kitchen, and I ate a slice or two for breakfast with berries and Greek yogurt for the next couple days. This recipe needed no perfecting. It came out

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perfect on the first try and now we just look forward to another loaf soon!

Matcha Green Tea Pound Cake Recipe

Matcha Green Tea Pound Cake Recipe

Rating: 51

Total Time: 1 hour

Yield: 1 loaf

Ingredients

  • 1/4 cup coconut oil (you can also use butter)
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup vanilla almond milk (you may use regular milk)
  • 1 cup flour
  • 1 tablespoon matcha green tea powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 325 degrees. Spray a loaf pan well or line with parchment paper.
  2. Using a mixer, cream together the coconut oil and sugar.
  3. Add almond milk and eggs, and beat until well combined.
  4. In a separate bowl mix the flour, matcha powder, baking powder, and salt. Add flour mixture to egg mixture and blend until smooth.
  5. 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.
http://www.thevintagemixer.com/2013/07/matcha-green-tea-pound-cake-recipe/

Comments (70)

  1. 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 :)

  2. 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!

  3. 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

  4. 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!

  5. 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.

  6. 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!

  7. 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!

  8. 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 :-D
    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

  9. 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!

  10. 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.

  11. 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!!

  12. 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!

  13. 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.

  14. Tried this recipe over the weekend. The coconut oil really makes this recipe special. I’ve tried making a matcha cake before with butter but it never came out as great this. I also made it with blueberry Matcha and the flavour was just magnificent. Thanks so much for sharing this with us all xxx

  15. 今日この抹茶ケーキを作ってめっちゃめっちゃ美味しかったですよ!
    Today I made this cake and it was so so delicious!
    I used whole wheat flour and a brown sugar/sweetner combo instead and I couldn’t stop eating it after. Ah!

  16. I’ve baked and cooked with coconut oil before and can taste coconut.

    Can you taste coconut from the coconut oil in this recipe?

    • I agree that most often you can taste the coconut. It doesn’t over take the matcha in this recipe, though if you want to change it up, butter will work well too.

  17. what is the nutritional value of the cake? could apple sauce substitute the coconut oil? What could i use instead of sugar? thank you

    • Marianna,
      Thanks so much for visiting my blog. Unfortunately, I don’t have the nutritional value of the cake. I haven’t tried using apple sauce in place of coconut oil so I’m not sure about that. You could try splenda instead of sugar or stevia. Hope that helps some. Sorry I can’t help more.

    • Just make sure it’s Matcha Green Tea Powder and you should be good. Also, there are sweet ones and regular ones and either should work but I use the regular, unsweetened, matcha.

  18. sorry, more question from me, I can’t find Macha tea powder and only find green tea powder, is that OK ? So, do I need to reduce sugar ? And Cant find cake flour too after checking 2 grovery stores. Is plain flour or self raising flour OK ? Thanks.

  19. Hi Becky
    Thanks for sharing the recipe. May I know what is the amount of butter should be used in replacement of coconut oil? And can I use plain white flour or is there any specific flour required for this cake?

    Thanks

  20. Hi Becky! Just had a green tea matcha cake at a wedding last weekend and it was amazing! I was looking for a recipe to recreate it and glad I stumbled upon yours! Do you think coconut oil or butter tastes better with the cake?

    • I really think you could do either with this cake and the coconut oil may even make the matcha flavor come out more! Although, if you prefer the butter flavor in cake then definitely go with butter!

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