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    Home Β» Recipes Β» Cakes

    Most Delicious Matcha Pound Cake

    Published: Jan 12, 2021 by Michelle Β· 88 Comments

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    This time-tested Matcha Pound Cake is a lightened up pound cake, yet it still retains all that delicious, buttery flavour. Matcha green tea adds an earthy flavour and compliments the cake's light sweetness. Make it once and you'll know why it's our go-to pound cake recipe! 

    This post first appeared on Sift & Simmer in November 2018. Updated Jan 2021.

    Slice of matcha pound cake on small plate, golden fork on side, cake in background.

    I absolutely love it when my Mom comes to visit, because we conjure up the best things to make and bake.

    So when she was here for a visit last month, I thought of her pound cake that she used to make when I was a kid.

    I normally don't crave pound cake, but for some reason, I kept thinking of it and how I wanted to make a matcha version.

    I remembered that my Mom's version was lighter, yet still had that buttery flavour.

    Curious, I sought her advice as to how to create a cake that wasn't too dense or oily, and still retained that flavour from the butter.

    What is a pound cake?

    A pound cake is traditionally made with: 1 pound butter, 1 pound flour, 1 pound eggs, 1 pound sugar.  

    It's the reason why I don't typically make or eat pound cake, because of all that sugar and fat! 

    Pound cake is usually baked in a loaf pan and sometimes has a sweet glaze or icing on top. 

    There are many variations of pound cake, which can include different flavourings or additions of ingredients such as dried fruit or sour cream.

    What is matcha?

    Matcha is a fine Japanese green tea that comes in powder form.

    It is earthy in flavour and I use it in a lot of my baking. 

    I say this over and over again, but it is important to use a high-quality matcha powder.

    A high-quality matcha powder will be deep green in colour (not yellow-brown) and will help with retaining a vibrant colour while baking. It will smell pleasantly grassy with no bitter taste. 

    Texture of the cake

    This lightened up Matcha Pound Cake has tight and even crumb that isn't too heavy and dense.

    The cake is perfectly moist and doesn't leave your hands greasy.

    It is the perfect loaf cake with that signature crack on the top.

    Why is there a crack on the top of the cake?

    This is normal.

    Because pound cakes are typically dense, the exterior begins to cook first and the heat causes the interior to expand and push out, resulting in a crack. 

    Sliced matcha pound cake loaf on white rectangular plate.

    Ingredients you'll need

    You'll need the following ingredients for making the Most Delicious Matcha Pound Cake:

    • whole eggs: the egg whites and egg yolks will be separated and beaten at different steps; it's best to separate the eggs after taking them out from the fridge, but leave them to warm to room temperature before proceeding.
    • cream of tartar: helps to stabilize the beaten egg whites (or you can use a little lemon juice in place of cream of tartar)
    • granulated sugar: adds sweetness and stability to the egg white meringue mixture
    • salted butter: I like the flavour from using salted butter, but you can use unsalted if that's what you have on hand. Be sure to add a good pinch of salt if you use unsalted butter.
    • whole milk: (or any type of milk you like)
    • vanilla extract: use pure vanilla extract for the best flavour
    • flour: all-purpose flour will work fine in this recipe; if you have cake flour, you can use that instead and omit the cornstarch.
    • cornstarch: if you use all-purpose flour, add cornstarch and it will help produce a tender cake
    • matcha: sifted, use a high quality matcha powder which will retain its green colour while baking
    • baking powder: adds a little lift to the cake

    Unsliced Matcha Pound Cake on white rectangular plate.
    How to make it

    The trick to making this lightened up matcha pound cake lies in beating the egg whites separately from the egg yolks.

    Tip: Separate the egg yolks from the egg whites while the eggs are still cold.

    Room temperature egg whites whip up with more volume than cold egg whites. This is why it's best to keep the egg whites at room temperature. 

    Whip the egg whites

    Whip the egg whites (using a whisk attachment) in a clean stand mixer bowl until foamy.

    Add in cream of tartar and gradually add in ΒΌ C of the granulated sugar and keep whipping until stiff peaks form. [Stiff peaks is when the egg whites reach a consistency where when you pull out the whisk, the peak remains straight].

    Transfer the whipped egg whites to a clean bowl and set aside.

    Cream the butter & sugar

    Using the same mixing bowl, change to a paddle attachment and cream the butter and remaining sugar until light and fluffy, about 3-4 minutes on high speed. 

    Next, add in the egg yolks one by one, and then slowly pour in milk and vanilla extract. A little curdling is fine. 

    Note: It's important to keep the butter, egg yolks and milk at the same temperature (room temperature) so everything emulsifies together.

    Alternate folding in the dry and wet ingredients

    Remove the mixing bowl and sift in the dry ingredients (flour, cornstarch, matcha, baking powder) alternating with the egg whites in β…“rd portions.

    Fold in both the egg whites and dry ingredients until the batter is combined, but be careful not to deflate the mixture. 

    Bake

    Transfer the mixture to a prepared loaf tin and bake at 350F  for 60-65 minutes, until a toothpick inserted comes out clean, or with the slightest crumbs clinging to it.

    Slice of matcha pound cake on small plate, golden fork on side, cake in background.

    Tips & tricks

    Separate the egg whites from egg yolks straight from the fridge while cold -- it is harder to do this when the eggs have warmed up.

    Ensure that your mixer bowl is free from grease by giving it a quick wipe with lemon juice or vinegar before adding in the egg whites. 

    It's imperative that the ingredients (especially the butter, egg yolks, and milk) are kept at room temperature so that they can be emulsified together smoothly. 

    Be careful not to overmix the cake batter, which will deflate the cake. 

    Tapping the cake pan before baking will release any trapped air bubbles, which will result in a uniformly textured cake. 

    Troubleshooting

    My butter/sugar/egg yolk mixture curdled! What do I do?

    Don't panic. This just means that your ingredients are at different temperatures. It's totally fine.

    Solution: if the mixer bowl feels cold, remove it and heat the bottom with a blow dryer until it feels warm. The butter may melt, but this is OK. Return to the mixer and beat until the mixture emulsifies and smooths out a bit. 

    For next time: beat the butter and sugar until light and fluffy, and then add in one egg yolk at a time. Make sure the egg is fully incorporated before adding the next egg.

    Slice of matcha pound cake on small plate, golden fork on side, cake in background.
    Can I glaze the pound cake?

    Sure, you can glaze the pound cake for a more decadent feel.

    I prefer it without since the cake itself is sure perfection!

    How to serve 

    Serve the Matcha Pound Cake in slices at room temperature.

    Add a dollop of whipped cream and fruit and turn it into a fantastic dessert.

    Or add a scoop of vanilla ice cream for pure indulgence! Yum!

    How to store 

    Store the Matcha Pound Cake in an airtight container for up to 3 days at room temperature.

    Pound cake freezes beautifully. You can slice the pound cake and wrap them individually.

    Store the individually-wrapped cake slices in a freezer-safe bag for up to 3 months in the freezer. 

    Other recipes you may like

    If you're looking for more delicious matcha recipes, you might like these:

    Matcha Coconut Loaf 

    Bergamot Earl Grey Loaf

    Matcha Hidden Heart Cake

    Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake

    Matcha Strawberry Shortcake

    My Dad and my son both polished off their slices when I laid them out on the table. Seriously, this cake is SOOOO incredibly good.

    Moist, tender, and ultimately delicious, my Mom's recipe for Matcha Pound Cake will become your go-to recipe. It's great for an afternoon tea, or something more festive.

    Try this recipe for Matcha Pound Cake and let me know what you think! Tag me @siftandsimmer on Instagram or leave me a comment/rating below.

    Sliced matcha pound cake on white rectangular plate, with text overlay.

    Most Delicious Matcha Pound Cake3 | Sift & Simmer
    Print Recipe
    5 from 41 votes

    Most Delicious Matcha Pound Cake

    A recipe for delicious and lightened up matcha pound cake, filled with green tea flavour.
    Prep Time20 mins
    Cook Time1 hr 5 mins
    Total Time1 hr 25 mins
    Course: Dessert
    Cuisine: Asian, Japanese
    Servings: 12
    Calories: 187kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 4 eggs, separated separate egg whites from yolks while cold, and then brought up to room temperature
    • 155 g all-purpose flour
    • 20 g cornstarch
    • 9 g matcha sifted
    • 3 g baking powder
    • ΒΌ tsp cream of tartar or use 1 teaspoon lemon juice or white vinegar
    • 150 g granulated sugar divided (50g and 100g)
    • 140 g salted butter room temp
    • 45 ml whole milk room temp
    • 4 ml vanilla extract
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    • Separate the egg yolks and egg whites into 2 different bowls. Set aside.
    • In a large bowl, sift together the dry ingredients: all purpose flour, cornstarch, matcha and baking powder. Set aside.
    • Preheat oven to 350Β°F/177Β°C. Line a 8" by 4" loaf pan with parchment paper.
    • In a clean stand mixer bowl fitted with a whisk attachment, transfer the egg whites and whip until foamy. Add in the cream of tartar and keep beating until lots of bubbles form.
    • Gradually add in 50g of granulated sugar and whip until stiff peaks. (Peak will be straight when whisk is lifted).
    • Remove the whipped egg whites and transfer to a large clean bowl. Set aside.
    • Using the same mixer bowl, change to a paddle attachment and add in the butter and remaining 100g granulated sugar.
    • Cream until light and fluffy, about 2-3 minutes on high speed.
    • Gradually add in the egg yolks one by one, and then slowly add the milk and vanilla extract. Beat until combined. (At this point, it may begin to curdle, which is fine).
    • Remove the mixer bowl and sift about β…“rd of the dry ingredients (flour, cornstarch, matcha, and baking powder) over the egg yolk batter.
    • With a spatula, fold in the dry ingredients (flour, cornstarch, matcha, baking powder) into the mixture and alternate with β…“rd of the whipped egg whites, repeating until everything is combined together and there are no white streaks left, but making sure not to overmix as to deflate the batter.
    • Transfer the cake batter to the lined loaf pan. Carefully tap the pan a few times to release any trapped air bubbles.
    • Bake at 350Β°F/177Β°C for 60-65 mins, until golden brown on top, or until a toothpick inserted comes out clean, or with the slightest crumbs clinging to it.
    • Let cool completely before slicing.
    • Cake can be stored in an airtight container at room temperature for up to 3 days. Store in the fridge for up to 1 week.
    • Sliced cake can be individually wrapped in plastic wrap and frozen for up to 2 months. Just remove from the freezer about 15-20 minutes and leave at room temperature before serving.

    Video

    https://www.youtube.com/watch?v=lVWRa344uhs&t=24s

    Nutrition

    Calories: 187kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 102mg | Potassium: 38mg | Fiber: 1g | Sugar: 13g | Vitamin A: 298IU | Calcium: 10mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. Lynn Chiu

      August 06, 2020 at 7:36 pm

      5 stars
      This cake is amazing. I have made it 7 times and it turned out delicious every single time! It's in my list of go-to recipes πŸ™‚

      Reply
      • Michelle

        August 06, 2020 at 8:58 pm

        Oh thank you so much, Lynn!! Glad that you love the recipe! πŸ™‚

    2. Christie

      August 24, 2020 at 5:54 pm

      5 stars
      Oh wow that pound cake looks so moist and delicious! I need to try making your version one day!

      Reply
      • Michelle

        August 24, 2020 at 8:41 pm

        Please do! It's one of my favourite recipes ever! πŸ™‚

    3. Michelle

      December 12, 2020 at 9:49 am

      Would you mind sharing which matcha you use to achieve that deep green colour? Whenever I bake with matcha, it turns out in a pale, dull, yellowish-green colour.

      Reply
      • Michelle

        December 12, 2020 at 11:20 am

        I use Aiya Matcha. Using a high quality matcha powder will help with the flavour and colour retention.

    4. Esther

      December 16, 2020 at 9:59 am

      Is there anything we can use to substitute the cream of tartar?

      Reply
      • Michelle

        December 16, 2020 at 10:33 am

        Use a little bit of lemon juice or vinegar.

    5. Yumi

      January 12, 2021 at 9:19 pm

      5 stars
      I made this, and it was a hit :).
      Great recipe and it was easy to follow

      Reply
      • Michelle

        January 13, 2021 at 8:28 am

        Awesome, glad to hear it Yumi! πŸ™‚

    6. Josiah - DIY Thrill

      January 14, 2021 at 6:21 pm

      This matcha pound cake looks moist and delicious!

      Reply
      • Michelle

        January 14, 2021 at 7:39 pm

        It's one of my favourite recipes! Thanks Josiah! πŸ™‚

    7. Jia

      January 16, 2021 at 4:03 am

      5 stars
      My cake turned out super moist and it had a lovely fluffy texture!! If I would like to experiment with coffee flavor, how would you suggest I go about it?

      Thanks for sharing the recipe!

      Reply
      • Michelle

        January 16, 2021 at 11:55 am

        Amazing! Glad the cake worked out for you, Jia πŸ™‚ For a coffee version, replace the milk with 3 Tbsp cooled brewed coffee. You may want to add some espresso powder to the coffee for a more intense flavour. Hope that helps, and report back if you try it!

    8. Mat

      January 19, 2021 at 2:36 pm

      5 stars
      It is so beautiful and delicious. My husband asked for second piece. It is a keeper. Thanks for sharing, Michelle!

      Reply
      • Michelle

        January 20, 2021 at 9:16 am

        Awesome, glad to hear it Mat πŸ™‚

    9. Mat

      January 19, 2021 at 2:37 pm

      5 stars
      It is so beautiful and delicious. It is a keeper. Thanks for sharing, Michelle!

      Reply
    10. Grace

      February 05, 2021 at 12:33 pm

      5 stars
      I'm making this for the second time, and dang you've done it again. You've made me, my neighbors, and my friends all SO HAPPY with your creativity. Thank you so much!
      (Also, I almost legitimately dropped my cake from the height of one foot, before realizing that was likely not what you meant haha!!! BLIND TRUST. That's how much I love your recipes.)

      Reply
    11. Ruth

      February 13, 2021 at 9:46 am

      I would like to try this recipe but I need a sturdy cake. How can I make it sturdier?

      Reply
      • Michelle

        February 13, 2021 at 8:47 pm

        I'm not exactly sure what you mean -- like a layered cake? This is a lightened up pound cake, so if you're looking for a more dense cake, you may want to try a different recipe.

    12. Angela

      March 11, 2021 at 8:50 am

      5 stars
      The moist texture of this pound cake is so wonderful. I think matcha is a very interesting flavor. I will try it with a lemon glaze next time because I love matcha and lemon together. Thanks for the great recipe!

      Reply
      • Michelle

        March 11, 2021 at 10:16 am

        Amazing, glad you enjoyed it Angela! πŸ™‚

    13. Neli Howard

      March 11, 2021 at 9:40 am

      5 stars
      So beautiful! And so moist and tender. Would make a great addition to St. Patrick Day party!

      Reply
      • Michelle

        March 11, 2021 at 10:16 am

        Absolutely, thanks Neli!

    14. Michelle

      March 11, 2021 at 9:49 am

      5 stars
      I love matcha, and this is so gorgeous! Looks so pretty for spring!

      Reply
      • Michelle

        March 11, 2021 at 10:16 am

        Thank you Michelle! πŸ™‚ Indeed a great cake for spring!

    15. Alison

      March 11, 2021 at 10:05 am

      5 stars
      I love the gorgeous color of this pound cake, and the matcha flavor is so refreshing!

      Reply
      • Michelle

        March 11, 2021 at 12:14 pm

        Thanks Alison!

    16. KL

      March 11, 2021 at 7:03 pm

      Would two TBs of matcha be too much? Sometimes when I bake with matcha I don't taste it as much as I would like.

      Reply
      • Michelle

        March 11, 2021 at 7:13 pm

        If you want to increase the amount of matcha, by all means go ahead. Different brands/grades of matcha will have different flavour/intensity.

    17. Andrea

      March 26, 2021 at 8:10 am

      5 stars
      Looks so moist and fluffy and love matcha desserts.

      Reply
    18. Aimee Mars

      March 26, 2021 at 8:13 am

      5 stars
      Michelle, this matcha pound cake is beautiful! I love matcha SO much too so I absolutely have to make this and it seems so perfect for spring too.

      Reply
      • Michelle

        March 26, 2021 at 9:20 am

        Thank you Aimee! Hope you enjoy it! πŸ™‚

    19. Jill

      March 26, 2021 at 8:20 am

      5 stars
      Loving that vibrant green color. Perfect sweet treat for Spring!

      Reply
    20. Jen

      March 26, 2021 at 8:33 am

      5 stars
      Thanks for all of your tips and suggestions. It made it so much easier for me to get this recipe right...I'm not the best baker, haha! Loved every bite!

      Reply
      • Michelle

        March 26, 2021 at 9:20 am

        Makes me happy to hear it, Jen! πŸ™‚

    21. Rachna

      March 26, 2021 at 9:01 am

      5 stars
      Your pound cake looks really moist. I love the beautiful green colour from matcha. Definitely will be trying this out.

      Reply
    22. Linsey

      April 01, 2021 at 6:54 pm

      5 stars
      This matcha pound cake is the most beautiful and perfect pound cake! I made a few times already. Love it! Thank you Michelle!

      Reply
    23. Nathan

      April 19, 2021 at 8:57 am

      5 stars
      I don't think I've ever seen a matcha pound cake before, what a great idea! The color is so pretty and I bet it tastes great too. Can't wait to try it out!

      Reply
    24. Toni

      April 19, 2021 at 9:19 am

      5 stars
      This is so amazing! My daughter loves matcha and she really liked it!

      Reply
      • Michelle

        April 20, 2021 at 9:19 am

        Glad to hear your daughter liked it! πŸ™‚ Thanks Toni!

    25. Angela

      April 19, 2021 at 9:29 am

      5 stars
      I love how the whipped egg whites make the texture of this pound cake lighter and less dense then a normal pound cake. Delicious!

      Reply
      • Michelle

        April 20, 2021 at 9:20 am

        Yes, the separately beaten egg whites really help lighten up the pound cake. Thanks Angela! πŸ™‚

    26. Julie

      April 19, 2021 at 9:30 am

      5 stars
      I absolutely love matcha desserts and this is going on my "must try" list.

      Reply
    27. Tara

      April 19, 2021 at 10:37 am

      5 stars
      Such a gorgeous, vibrant green color with the matcha! That texture sounds incredible too. I love all the tips to help make it perfect.

      Reply
    28. Aniqa

      April 23, 2021 at 8:45 am

      5 stars
      I have made it several times now and it always turns out so good. I love the fact that this pound cake recipe uses whole eggs (instead of just egg yolks) so I'm not left with extra egg whites.

      Reply
      • Michelle

        April 23, 2021 at 8:49 am

        Thank you for making the recipe and sharing your lovely creation on Instagram, Aniqa! πŸ™‚

    29. Tawnie Kroll

      May 03, 2021 at 9:03 am

      5 stars
      I can't get over how BEAUTIFUL this is!! Everyone loved it and it was easy to make. Thank you!

      Reply
    30. Angela

      May 03, 2021 at 9:14 am

      5 stars
      Great tips on getting more volume out of the egg whites. I didn't know that they have more volume if whipped at room temperature. Made the pound cake light and fluffy!

      Reply
    31. H. McCallum

      May 03, 2021 at 9:50 am

      5 stars
      I have honestly never had the pleasure of enjoying a Matcha Pound Cake-- I love the flavor of Matcha in ice cream, so I bet I am really going to enjoy this recipe!

      Reply
    32. serena

      May 03, 2021 at 9:52 am

      5 stars
      Gosh I hear you on reasons to not make a pound cake. So much butter and sugar but so darn delicious. I'm looking forward to trying this variation on a classic

      Reply
      • Vi

        December 25, 2022 at 8:38 am

        This looks so good! I was wondering is I can fit this into 2 9 inch round cake pans. We love the taste of pound cake but, we need a round cake for a birthday. Thank you.

      • Michelle

        December 25, 2022 at 9:05 am

        Hi Vi, this recipe fills one 8"x4"x3" loaf pan, which is approximately 4 cups of batter. To fill two 9"x2" round cake pans, you would need to quadruple (4x) this recipe. Hope that helps.

    33. Kate

      May 05, 2021 at 6:38 am

      5 stars
      I LOVE anything matcha, and the flavours in this pound cake are so good. No one realises quite how green it is until you slice it open - really fun!

      Reply
    34. Jenny

      May 07, 2021 at 7:09 am

      5 stars
      I just happened to have matcha in my pantry and this was the perfect way to use some of it up. I'd never made a matcha dessert before, but now I'm inspired to make more. I love the balance of sweetness with the matcha flavor!

      Reply
    35. Claudia Lamascolo

      May 07, 2021 at 7:23 am

      5 stars
      what delicious and unique flavors, I will be making this over the weekend!

      Reply
    36. Dannii

      May 12, 2021 at 8:13 am

      5 stars
      What a beautiful cake. So vibrant and I loved the flavours.

      Reply
    37. Karen S.

      June 06, 2021 at 9:18 am

      Hi Michelle,
      Do you use ceremonial or culinary grade matcha powder in your recipes. Or does it vary depending on the type of recipe?

      Reply
      • Michelle

        June 06, 2021 at 9:26 am

        Hi Karen, it depends what I have on hand. For recipes that require a long baking time, I do use ceremonial so that the colour is better retained. Hope that helps!

    38. El

      June 12, 2021 at 6:02 am

      5 stars
      Hi!
      Looks like a great cake! I wanted to know if I could replace the matcha powder with green tea bags, maybe open the tea bags and measure it? Would love to make this cake
      Thanks in advance

      Reply
      • Michelle

        June 12, 2021 at 7:26 am

        Hi there, I don't recommend replacing matcha powder with green tea bags. You just won't get the same flavour or colour with them. Matcha powder is finely milled green tea, whereas green tea bags can leave a gritty texture. Best bet is to order some good quality matcha online. πŸ™‚ Hope that helps.

    39. El

      June 12, 2021 at 6:18 am

      5 stars
      How many tsp/tbsp would be 9g of matcha?
      Thanks!

      Reply
      • Michelle

        June 12, 2021 at 7:26 am

        That would be 1 1/2 Tbsp (tablespoons).

    40. Hui

      June 27, 2021 at 6:32 am

      Hi Michelle,
      Thanks for sharing the recipe.
      Can I use cake flour instead of all-purpose flour? Do I omit the cornstarch if using cake flour? And if so, how much cake flour should I use?

      Reply
      • Michelle

        June 27, 2021 at 10:46 am

        Hi Hui, you can use a total of 175g cake flour and omit the cornstarch.

    41. Hannah

      August 11, 2021 at 9:58 pm

      5 stars
      This turned out really well. I was kind of intimidated by doing the meringue, but I survived. Also I live in Japan so counterspace isn’t actually a thing here lol.

      Reply
      • Michelle

        August 12, 2021 at 6:40 am

        Glad you enjoyed the recipe Hannah! Thanks for sharing your creation on Instagram too! πŸ™‚

    42. Michelle

      November 18, 2021 at 4:16 pm

      This looks so good! Will the recipe work in a bundt pan? If so, would I need to change anything!? TIA!

      Reply
      • Michelle

        November 18, 2021 at 6:24 pm

        Hi Michelle, I personally have not tried this recipe in a bundt pan. You would need to adjust the volume of batter to fit the pan, as this recipe was written for an 8" by 4" loaf pan. Hope that helps.

    43. Amanda Dixon

      December 02, 2021 at 8:25 am

      5 stars
      This cake was a winner! It was perfectly buttery, and the matcha added such a wonderful flavor.

      Reply
      • Michelle

        January 23, 2022 at 10:43 am

        Thanks for trying the recipe, Amanda!

    44. Mirlene

      January 14, 2022 at 9:19 am

      5 stars
      Absolutely Delicious. This cake was so soft and moist.

      Reply
      • Michelle

        January 23, 2022 at 10:43 am

        Happy to hear that you enjoyed it, Mirlene πŸ™‚

    45. Dannii

      January 30, 2022 at 9:37 am

      5 stars
      What an amazing colour cake. Such a great way to use matcha.

      Reply
    46. Mindee Taylor

      February 09, 2022 at 9:16 am

      5 stars
      Delicious, moist and definitely on the menu for St. Patrick's day!

      Reply
      • Michelle

        February 09, 2022 at 2:33 pm

        Glad you enjoyed it, Mindee! πŸ™‚ Indeed great for St. Patty's!

    47. Tavo

      February 17, 2022 at 9:45 am

      5 stars
      Loved this matcha pound cake! Not only the flavor but the look was fantastic!

      Reply
      • Michelle

        February 17, 2022 at 9:27 pm

        Thanks for trying out the recipe, Tavo! πŸ™‚

    48. Gina

      March 16, 2022 at 2:08 am

      How many cups of batter does this yield? Planning to make it in a bundt pan so I need to know how much to scale up/down the recipe.

      Reply
      • Michelle

        March 16, 2022 at 8:48 am

        Hi there -- this recipe yields about 4 cups of batter, for an 8" by 4" loaf pan.

    49. Becca

      April 25, 2022 at 8:59 pm

      5 stars
      Delicate texture and flavor. Love it! Will definitely make it again.

      Reply
      • Michelle

        April 26, 2022 at 6:30 am

        Thank you for trying the recipe and for your feedback, Becca! Glad to hear it! πŸ™‚

    50. Amanda

      August 16, 2022 at 11:28 pm

      Do you know what sugar alternative could be used in this recipe without ruining it?

      Reply
      • Michelle

        August 17, 2022 at 10:39 am

        Hi Amanda, unfortunately, I have not tested any sugar substitutes in this pound cake. The granulated sugar does affect the texture, moisture and sweetness of the cake. Perhaps you could substitute half the amount of sugar with a sugar alternative? I haven't tried this, but it may be a good compromise. Report back if you try it.

    51. Liam

      January 29, 2023 at 9:15 am

      5 stars
      I love matcha. I know it can be too earthy for some but with the kick of vanilla, this loaf is well balanced. Definitely worth trying (and it goes really well with a latte)

      Reply
      • Michelle

        January 29, 2023 at 10:41 am

        Hi Liam, thanks for trying out the recipe and sharing your creation with me on Instagram! Appreciate your feedback πŸ™‚

    52. Kat

      January 29, 2023 at 12:17 pm

      I'm confused. Is it 150g granulated sugar overall? Thanks!

      Reply
      • Michelle

        January 29, 2023 at 2:12 pm

        Hi Kat, yes it is a total of 150g granulated sugar. It's used in two parts: 50g with the egg whites and remaining 100g with the butter. Hope that helps clarify things.

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