Matcha Tea Pound Cake

Name: Matcha Tea Pound Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Butter at room temperature ½ cup; Sugar 0.6 cup; Type 00 flour 0.8 cup; Matcha Green Tea 4 tsp; Eggs (2 medium) 4 oz; Baking powder 1 ½ tsp; Butter ½ tbsp; Type 00 flour 0.7 oz

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523

Calories per serving

Vegetarian

Energy Kcal 523
Carbohydrates g 55.4
of which sugars g 32.4
Protein g 8.1
Fats g 29.9
of which saturated fat g 16.83
Fiber g 3
Cholesterol mg 184
Sodium mg 44

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Makes: 4 pieces
Cost: Average

PRESENTATION

Matcha tea plumcake—it's got this really vibrant green color that just pops. Really catches the eye, especially in mini form. To be honest, this Japanese-inspired treat mixes the best of a classic loaf with herbal notes and that gentle aftertaste from real matcha. Fans of matcha baking, you know what I mean, love seeing the rich green swirl in each slice—makes every piece kinda unique.

The matcha plumcake recipe is a win-win for both taste and looks. And you get something that's not just sweet but a showpiece too. And listen, thanks to the natural antioxidants and vitamins in matcha, it's like you're indulging in something a bit healthier than your regular cake. Really, with that moist and tender bite, it's so so good.

Across Japan, folks use matcha in all sorts of desserts, but a green tea plumcake—it's got its own vibe. Especially with its golden crust on the outside and a soft, sweet center inside. The marbled look comes from swirling the matcha in the batter, giving each mini plumcake a super elegant finish. Pretty much a global trend now, this matcha cake pairs well with both traditional tea and modern coffee. These mini cakes? Perfect for fancy brunches, afternoon hangouts, or even just a quick snack when you want something different.

People who dig a matcha dessert or something a bit classy will love how the mild, earthy flavor isn’t overpowering. Pairs perfectly with fresh fruit or a sprinkle of powdered sugar. Whether you call it a matcha loaf or just a fun twist on the usual pound cake, this treat shows how matcha can turn a simple dessert into something really, really special. So, here's the deal: it’s a cool way to enjoy a taste of Japan’s culinary tradition with a modern twist. Can't go wrong.

INGREDIENTS

523

Calories per serving

Ingredients for 4 pound cakes (for molds of 3.75x2.5x1.57 inches): Butter ½ cup (120 g) - at room temperature; Sugar 0.6 cup (120 g); Type 00 flour 0.8 cup (100 g); Matcha Green Tea 4 tsp (20 g); Eggs 4 oz (110 g) - (2 medium); Baking powder 1 ½ tsp (8 g)

For greasing and flouring the molds: Butter ½ tbsp (10 g); Type 00 flour 0.7 oz (20 g)

Preparation

How to prepare Matcha Tea Pound Cake

To prepare the matcha tea pound cake, place the softened butter at room temperature and sugar in a large bowl 1 and work with an electric whisk at medium-low speed until the mixture becomes creamy 2; in this case, it is not advisable to use a stand mixer because the volume of the ingredients is very small. Pour the eggs into the bowl one at a time while the electric whisk is running, allowing time for the first egg to be completely absorbed by the mixture before adding the next one 3;

at the end, the mixture should be light and frothy 4. Sift the flour together with the baking powder in a separate bowl 5, then gradually add the dry ingredients to the mixture, one tablespoon at a time, continuing to mix with the whisk 6.

When all the ingredients are well combined, divide the dough into 2 portions weighing 10.58 oz and 5.29 oz in 2 separate bowls 7. Now, in a separate small bowl, sift the matcha tea powder with a fine mesh strainer 8 and add it to the bowl with the 10.58 oz dough 9.

Work this dough with the electric whisk 10 until the matcha tea is fully absorbed and incorporated, achieving a uniform green color 11. Transfer the white and green dough into two separate disposable piping bags 12.

Grease and flour 4 pound cake molds measuring 3.75 x 2.5 x 1.57 inches 13. Take the two piping bags, cut the tip, and squeeze dollops inside a mold to create a layer of green color 14 and a white one 15;

create a final layer with green dough dollops: it is not necessary to fill the molds evenly because during baking the dough dollops will spread and join together, creating a marbled effect 16. Proceed in this way for all 4 molds. Bake the pound cakes in a preheated static oven at 356°F for about 30 minutes. After the baking time, check with a toothpick that the inside of the mini pound cakes is cooked, then remove them from the oven and let them cool in the molds 17; once cooled, you can unmold them (to release them more easily you can use a knife blade around the perimeter of the mold). Your matcha tea pound cakes are ready to be served 18!

Storage

The matcha tea pound cake can be stored outside the refrigerator, under a glass dome, for up to 2 days.

You can freeze the pound cakes once cooked if you used fresh, not defrosted ingredients.

Advice

It may seem obvious, but the matcha tea pound cake is perfect accompanied by a good cup of tea! If you wish, you can flavor the dough by adding a vanilla bean or lemon or lime zest. If, on the other hand, you prefer to avoid the marbled effect to get a uniformly colored pound cake, you just need to increase the matcha tea dose by 0.35 oz and make a single dough!

Curiosities

The typical color of matcha tea is obtained thanks to a special cultivation method of tea plants that are grown in the shade: in fact, it is also referred to as "shade tea." In this way, the leaves produce a greater amount of chlorophyll and take on their characteristic bright green color, as well as an even more intense fragrance. Green tea is generally rich in antioxidants, but you might not know that the contribution of a cup of matcha tea is about 137 times higher than other types of tea!

For the translation of some texts, artificial intelligence tools may have been used.