Easy Matcha Pound Cake Recipe

This Matcha Pound Cake is not only delicious but also visually stunning with its vibrant green color. The combination of earthy matcha and sweet red beans creates a perfectly balanced flavor that’s irresistible.

Why Im Sharing This Matcha Pound Cake Recipe

Pound cake is one of the easiest cakes you can make. There’s no complicated process—just mix all the ingredients, pour the batter into a pan, and bake.

It’s as simple as that! Whether you’re new to baking or just looking for a fuss-free dessert, pound cake is always a reliable choice.matcha pound cake 3

What I love most about pound cake is its versatility. You can transform it into so many different flavors, like Blueberry Pound Cake, Chocolate Pound Cake, or even Lemon Pound Cake.

As someone who loves matcha, I’m always looking for ways to incorporate it into my recipes.

Whether it’s Strawberry Matcha Latte, Matcha Panna Cotta, Matcha Mochi Cookies, or Matcha Swiss Roll, I can never get enough of that earthy, slightly bitter matcha flavor.

Naturally, this Matcha Pound Cake has become one of my favorites.

This Matcha Pound Cake has a tender, dense texture that melts in your mouth.

For an extra touch, I’ve added sweet red beans, which you might recognize if you’re a fan of boba tea. Often used as a topping in drinks or desserts, these red beans add a delightful chewiness and sweetness to the cake, making each bite more exciting.

Whether you’re a matcha enthusiast or simply looking for a unique dessert to try, this Matcha Pound Cake is guaranteed to impress. It’s easy to make, full of flavor, and perfect for sharing with family and friends over a cup of tea or coffee.matcha pound cake 2

Why Youll Love This Recipe

  • Simple Ingredients: Made with pantry staples and matcha powder.
  • Perfectly Balanced Flavors: The earthy bitterness of matcha complements the sweetness of the red beans beautifully.
  • Easy to Make: No fancy tools or techniques are needed, making this beginner-friendly.
  • Customizable: Adjust the sweetness or try adding other toppings to suit your taste.

Ingredients

  • 25g corn oil
  • 160g milk
  • 25g sugar (adjust based on your preference)
  • 2 eggs
  • 180g cake flour
  • 20g cornstarch
  • 5g baking powder
  • 35g matcha powder
  • 2g salt
  • 50–80g sweetened red beans (optional, for decoration and texture)

Instructions

Mix the Wet Ingredients
In a mixing bowl, combine 25g corn oil, 160g milk, and 25g sugar. Add 2 eggs and whisk until the mixture is smooth and well blended.mix the wet ingredientswhisk until the mixture is smooth and well blended

Prepare the Batter
Sift 180g cake flour, 20g cornstarch, 5g baking powder, 35g matcha powder, and 2g salt into the wet ingredients. Gently fold the mixture using a spatula or whisk, combining it until the batter is smooth and free of lumps. Be careful not to overmix to prevent the cake from becoming dense.prepare the batter 1fold the mixture using a spatulathe batter

Add Sweetened Red Beans
Pour the batter into a loaf pan lined with parchment paper. Smooth the surface with a spatula and evenly sprinkle the sweetened red beans on top. Gently tap the pan on the counter to release air bubbles.pour the batter into a loaf pan lined with parchment paperadd sweetened red beans

Bake the Cake
Preheat the oven to 180°C (350°F) with top and bottom heat. Place the pan in the center of the oven and bake for 40 minutes. If the top browns too quickly, cover it with aluminum foil. Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.

Cool and Serve
Once baked, remove the cake from the oven and let it cool on a wire rack for 5–10 minutes. Slice and enjoy when warm or at room temperature.matcha pound cake 1

Notes

  • The color and flavor of matcha powder can vary between brands. Choose one with a bright green color for the best results.
  • Avoid overmixing the batter to maintain the soft and fluffy texture.
  • Baking times may vary based on your oven. Adjust as needed and monitor closely to avoid overbaking.

Frequently Asked Questions

Can I use all-purpose flour instead of cake flour?
Yes, but the texture may be slightly denser.

What type of matcha powder should I use?
Culinary-grade matcha works perfectly for this recipe, as it offers vibrant color and flavor without being too expensive.

How should I store this cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.

Matcha Pound Cake: A Simple Yet Flavorful Twist on a Classic

This Matcha Pound Cake combines the earthy flavor of matcha with the sweetness of red beans, creating a dessert that's soft, moist, and perfectly balanced. It's easy to make, visually appealing, and ideal for tea lovers!
Prep Time15 mins
Cook Time39 mins
Course: Dessert
Cuisine: American
Servings: 4

Ingredients

  • 25 g corn oil
  • 160 g milk
  • 25 g sugar adjust based on your preference
  • 2 eggs
  • 180 g cake flour
  • 20 g cornstarch
  • 5 g baking powder
  • 35 g matcha powder
  • 2 g salt
  • 50 –80g sweetened red beans optional, for decoration and texture

Instructions

Mix the Wet Ingredients

  • In a mixing bowl, combine 25g corn oil, 160g milk, and 25g sugar. Add 2 eggs and whisk until the mixture is smooth and well blended.

Prepare the Batter

  • Sift 180g cake flour, 20g cornstarch, 5g baking powder, 35g matcha powder, and 2g salt into the wet ingredients. Gently fold the mixture using a spatula or whisk, combining it until the batter is smooth and free of lumps. Be careful not to overmix to prevent the cake from becoming dense.

Add Sweetened Red Beans

  • Pour the batter into a loaf pan lined with parchment paper. Smooth the surface with a spatula and evenly sprinkle the sweetened red beans on top. Gently tap the pan on the counter to release air bubbles.

Bake the Cake

  • Preheat the oven to 180°C (350°F) with top and bottom heat. Place the pan in the center of the oven and bake for 40 minutes. If the top browns too quickly, cover it with aluminum foil. Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.

Cool and Serve

  • Once baked, remove the cake from the oven and let it cool on a wire rack for 5–10 minutes. Slice and enjoy when warm or at room temperature.

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