Matcha Cake

Indulge in the delicate harmony of rich, buttery flavor and vibrant matcha in this Matcha Pound Cake—a luxurious treat perfect for your morning table, an elegant brunch, or any special occasion. Each slice is a testament to timeless baking, crafted with premium matcha powder for a subtly earthy sweetness and a stunning green hue. Moist, tender, and irresistibly aromatic, this pound cake is a true culinary masterpiece, destined to become a cherished favorite.

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This Matcha Pound Cake is a moist, rich, and aromatic masterpiece...

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Preview the recipe

As shown in the video, this recipe uses a long pâté mold. Alternatively, you can divide the batter between two standard pound cake pans lined with grease parchment.

Cake Batter

Sift flour with tea matcha and baking powder; set aside. In your stand mixer fitted with the whisk attachment, beat eggs along with the oil, and sugar on high until foamy. Lower the speed and add sour cream and milk. Then incorporate the sifted powdered. Fill greased cake pan two-thirds full, leaving enough room for the cake to expand and rise as it bakes. For best results, chill cake for 3 hours or overnight prior baking. Resting cake batter improves texture and rises better. If using a non-stick pate mold with removable bottom; the mold must be sealed with a couple of layers of greased parchment paper.

Icing Glaze

Mix all ingredients together; set aside.

Baking

Preheat fan oven to 350ºF/180ºC. Bake cake for 75 minutes or until the blade of a knife comes out clean.

Glazing

Glaze cake while hot, and sprinkle goji berries on top. Put cake back in the oven (off) for 8 minutes to set. Let cool and de-mold. Lightly dust cake tea matcha.

Storing

Matcha cake stays fresh in the refrigerator for up to 4 days or can be frozen for 3 months. For best results, slice the pound cake into portions and wrap each piece tightly in cling film before storing.

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