Japanese Matcha Pound Cake with Subtle Sweetness

Short Description

This Japanese Matcha Pound Cake offers a harmonious blend of earthy matcha flavor and gentle sweetness. Its moist, tender crumb and vibrant green hue make it a delightful treat for both casual tea times and special occasions.

Why You’ll Love This Recipe

• Balanced Flavor: The earthy notes of matcha are complemented by a subtle sweetness, creating a well-rounded taste.
• Moist Texture: Achieved through careful mixing and quality ingredients, ensuring each slice is soft and satisfying.
• Visual Appeal: The natural green color from matcha adds an elegant touch to your dessert table.
• Versatility: Perfect for pairing with tea, coffee, or enjoyed on its own.
• Simple Preparation: Straightforward steps make this recipe accessible to bakers of all levels.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 large eggs, room temperature
• 3 egg yolks, room temperature
• 3 tablespoons water
• 200 grams (7 oz) cake flour
• 3 tablespoons matcha powder
• 1/2 teaspoon salt
• 225 grams (8 oz) unsalted butter, room temperature
• 250 grams (9 oz) granulated sugar

Directions

1. Preheat Oven: Set your oven to 175°C (350°F). Grease a 9″x5″ loaf pan (bottom dimensions approximately 8″x4″).
2. Prepare Egg Mixture: In a medium bowl, whisk together the eggs, egg yolks, and water until well combined.
3. Sift Dry Ingredients: In another bowl, sift together the cake flour, matcha powder, and salt. Set aside.
4. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter for about 2 minutes until smooth. Gradually add the sugar in 4-5 additions, beating for a total of 5 minutes until the mixture is light and fluffy.
5. Incorporate Eggs: Slowly add the egg mixture to the butter-sugar mixture in 4-5 parts, beating well after each addition. This should take about 5 minutes.
6. Combine Dry Ingredients: Gently fold the sifted flour mixture into the batter in 4-5 parts, mixing just until incorporated to avoid overmixing.
7. Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cake to cool slightly in the pan before transferring it to a wire rack to cool completely.

Servings and Timing

• Servings: 8–10 slices
• Preparation Time: 20 minutes
• Baking Time: 60 minutes
• Total Time: Approximately 1 hour and 20 minutes

Variations

• Matcha Marble Pound Cake: Create a marbled effect by dividing the batter and mixing matcha into one half, then swirling them together in the pan before baking.
• Matcha Pound Cake with Adzuki Beans: Fold in sweetened red beans (adzuki) for added texture and traditional Japanese flavor.
• Matcha Cream Cheese Pound Cake: Incorporate cream cheese into the batter for a richer, tangier taste and extra moistness.
• Matcha Pound Cake with Almond Glaze: Drizzle a simple almond glaze over the cooled cake for added sweetness and a nutty aroma.

Storage/Reheating

• Storage: Wrap the cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
• Freezing: Slice the cake and wrap individual pieces in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature before serving.
• Reheating: If desired, warm slices in a microwave for 10–15 seconds or in a preheated oven at 150°C (300°F) for 5–10 minutes.

FAQs

What type of matcha powder should I use?

Use culinary-grade matcha powder for baking. It provides the desired flavor and color without the higher cost of ceremonial-grade matcha.

Can I substitute all-purpose flour for cake flour?

Yes, but the texture may be slightly denser. To mimic cake flour, replace 2 tablespoons of all-purpose flour with cornstarch for every cup used.

Why is my cake not as green as expected?

The vibrancy of the green color depends on the quality and freshness of the matcha powder. Ensure you’re using a good-quality, fresh matcha for the best color.

Can I reduce the sugar in the recipe?

Reducing sugar may affect the cake’s texture and moisture. If you prefer a less sweet cake, consider reducing the sugar slightly, but be aware of potential changes in texture.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it has wet batter, continue baking and check again in a few minutes.

Can I add other flavors to the cake?

Yes, you can add flavors like vanilla extract, almond extract, or citrus zest to complement the matcha flavor.

Is it necessary to use a stand mixer?

While a stand mixer makes the process easier, you can use a hand mixer or mix by hand. Ensure thorough mixing, especially when creaming the butter and sugar.

Can I make this cake gluten-free?

Yes, substitute the cake flour with a gluten-free flour blend designed for baking. Be aware that texture and taste may vary slightly.

How should I store leftovers?

Store leftover slices in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze as described above.

Can I use this recipe for cupcakes?

Yes, you can divide the batter into cupcake liners and bake at the same temperature. Adjust the baking time to approximately 20–25 minutes, or until a toothpick comes out clean.

Conclusion

This Japanese Matcha Pound Cake combines the earthy richness of matcha with a subtle sweetness, resulting in a moist and visually appealing dessert. Its straightforward preparation and versatile nature make it a delightful addition to any baker’s repertoire. Whether enjoyed with a cup of tea or as a standalone treat, this cake offers a taste of Japanese-inspired indulgence.

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