Introduction
If you have a sweet tooth for pound cakes and also a love for Matcha then this recipe is perfect for you.
Unlike other pound cake recipes out there that are dense and thick, this recipe produces an extremely airy and soft pound cake that will melt in your mouth.
This has got to be one of the moist and soft pound cake recipes I have ever developed.
The pound cake has an aromatic Matcha flavour to it, coupled with a soft and moist cake that is layered with a sweet Matcha glaze that will send your tastebuds into overdrive.
This pound cake is perfect for an late morning or afternoon snack and goes great with a hot brewed cup of tea or coffee.
Once you’ve tried this recipe, you’ll be hooked!
Ingredients
Cake:
- Butter 110g (room temperature)
- White sugar 40g
- Brown sugar 40g
- Eggs x 2
- All purpose flour 80g
- Baking powder 5g
- Matcha powder 10g
- Sour cream 50g
- Vanilla extract 1 tsp
Matcha glaze:
- White chocolate 60g
- Matcha powder 5g
- Milk 2 Tbsp
Directions
Pound cake
In a large bowl, cream together your butter, white & brown sugar.
Then add in 2 eggs, your sour cream, and vanilla extract.
Mix everything together well.
In another bowl, combine your flour, baking powder, and Matcha powder together.
Next sift your dry flour mixture onto your wet mixture.
Mix everything together until there is no more white flour visible on your batter.
Pour the mixture onto a cake mold lined with parchment paper. I’m using a 9″ x 5″ cake mold in the picture.
Shake the pan to even out the mixture and pop any air bubbles you see with a toothpick.
Bake the pound cake at 350° F or 180° C for about 35-40 minutes on the middle rack in your oven.
The pound cake is done when you can stick a tooth pick into it and pull it out clean.
Matcha Glaze
For the glaze, we will melt the white chocolate over a water bath (bowl filled with chocolate on top of a sauce pan filled with hot water). If you’re using a chocolate bar you will need to chop up the chocolate into small pieces. You can omit this step if you’re using white chocolate chips.
Once the chocolate starts to melt, mix in the Matcha powder along with the milk and mix everything together.
Pour the glaze over the Matcha pound cake when it’s finished baking.
Matcha Pound Cake
Equipment
- 1 Bread pan loaf 9"x5"
Ingredients
Pound cake
- 110 grams unsalted butter
- 40 grams white granulated sugar
- 40 grams brown sugar
- 2 eggs
- 80g all-purpose flour
- 5 grams baking powder
- 10 grams matcha powder
- 50 grams sour cream
- 1 tsp vanilla extract
Matcha Glaze
- 60 grams white chocolate
- 5 grams matcha powder
- 2 Tbsp milk
Instructions
- In a large bowl, cream together your butter, white & brown sugar.
- Then add in 2 eggs, your sour cream, and vanilla extract.
- Mix everything together well.
- In another bowl, combine your flour, baking powder, and Matcha powder together.
- Next sift your dry flour mixture onto your wet mixture.
- Mix everything together until there is no more white flour visible on your batter.
- Pour the mixture onto a cake mold lined with parchment paper. I’m using a 9″ x 5″ cake mold in the picture.
- Shake the pan to even out the mixture and pop any air bubbles you see with a toothpick.
- Bake the pound cake at 350° F or 180° C for about 35-40 minutes.
- The pound cake is done when you can stick a tooth pick into it and pull it out clean.
- For the glaze, we will melt the white chocolate over a water bath (bowl filled with chocolate on top of a sauce pan filled with hot water). If you’re using a chocolate bar you will need to chop up the chocolate into small pieces. You can omit this step if you’re using white chocolate chips.
- Once the chocolate starts to melt, mix in the Matcha powder along with the milk and mix everything together.
- Pour the glaze over the Matcha pound cake when it’s finished baking.
Leave a Reply