A tender, buttery pound cake infused with earthy matcha green tea rich yet balanced, beautifully green, and perfect for tea time or elegant desserts.

Scale

1 1/2 cups all-purpose flour

1 1/2 tbsp matcha green tea powder

1/2 tsp baking powder

1/4 tsp salt

1 cup unsalted butter, softened

1 cup granulated sugar

4 large eggs, room temperature

1 tsp vanilla extract

1/4 cup milk

1. Preheat oven to 325°F (165°C) and grease a loaf pan.

2. Whisk together flour, matcha powder, baking powder, and salt; set aside.

3. In a large bowl, cream butter and sugar until light and fluffy.

4. Add eggs one at a time, mixing well after each addition.

5. Mix in vanilla extract.

6. Add dry ingredients in two additions, alternating with milk.

7. Pour batter into prepared pan and smooth the top.

8. Bake for 55–65 minutes, until a toothpick inserted comes out clean.

9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Use culinary-grade matcha for best flavor and color.

Do not overmix once flour is added to keep the crumb tender.

Pairs beautifully with a light glaze or dusting of powdered sugar.

Keywords: matcha pound cake, green tea cake, loaf cake, matcha dessert