This matcha loaf cake is a beautifully vibrant green tea pound cake with a tender, moist crumb and a delicate balance of earthy bitterness and sweetness. It’s a simple, reliable recipe that uses everyday ingredients and comes together in one bowl, making it perfect for both matcha lovers and newcomers to the flavor. The cake keeps well for days and is equally at home with a morning coffee or as an afternoon treat.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 2 tablespoons (15 g) culinary-grade matcha powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) whole milk, at room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides for easy lifting.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions, starting and ending with the dry ingredients. Mix just until combined after each addition—do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil after 30 minutes.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Use culinary-grade matcha: Ceremonial-grade is too delicate and expensive for baking; culinary-grade is specifically blended for cooking and gives the best color and flavor. If you only have ceremonial, reduce the amount to 1 ½ tablespoons to avoid bitterness.
- Don’t overmix the batter: Overmixing develops gluten, which can make the cake dense and tough. Mix until the flour just disappears—a few small lumps are fine.
- Room-temperature ingredients: Butter, eggs, and milk should be at room temperature to ensure a smooth, well-emulsified batter that rises evenly.
- Check for doneness: Ovens vary, so start checking at 50 minutes. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs, not wet batter.
Serving Suggestions
Serve slices of matcha loaf cake as is, or dust with a little powdered sugar for a simple finish. It pairs beautifully with a cup of hot green tea, coffee, or a glass of cold milk. For a richer dessert, toast a slice lightly and spread with butter or a dollop of lightly sweetened whipped cream. A drizzle of white chocolate ganache also complements the earthy matcha flavor.
Variations
- Lemon-Matcha: Add the zest of one lemon to the sugar and rub it in with your fingers before creaming with butter. The bright citrus note balances the matcha beautifully.
- White Chocolate Chip: Fold in ½ cup (90 g) white chocolate chips into the batter before baking. The sweet, creamy chips contrast nicely with the slightly bitter matcha.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly more tender, but the cake will still be delicious.
- Marble Matcha: Divide the batter in half, add an extra 1 tablespoon of matcha to one half, and swirl the two together in the pan for a marbled effect.
Storage and Reheating
Store the matcha loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil, and refrigerate for up to 5 days. The cake also freezes beautifully: wrap it in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. To reheat individual slices, microwave for 10-15 seconds or toast lightly in a toaster oven for a fresh-from-the-oven warmth.
Frequently Asked Questions
Can I use a different type of milk? Yes, any milk will work, including almond, oat, or soy milk. Keep in mind that richer milks like whole milk or oat milk will yield a slightly more tender crumb.
Why is my matcha cake bitter? Matcha can be bitter if you use too much or if it’s low quality. Stick to culinary-grade matcha and measure precisely. Also, ensure your baking powder is fresh, as old leavener can affect the taste.
Can I reduce the sugar? You can reduce the sugar to ¾ cup (150 g) without drastically changing the texture, but keep in mind that sugar also contributes to moisture and tenderness. Reducing too much may result in a drier cake.
Why did my cake sink in the middle? A sunken middle usually indicates the cake was underbaked or the batter was overmixed. Make sure your oven is at the correct temperature and check for doneness with a toothpick before removing.
Can I make this into muffins? Absolutely! Divide the batter among a 12-cup muffin tin lined with paper liners. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.
Do I need to sift the matcha powder? Sifting the matcha with the flour helps eliminate lumps and ensures even distribution. If you skip sifting, be sure to whisk thoroughly.
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