Matcha Pound Cake Recipe

Butter: Provides richness and moisture to the cake.

Sugar: Adds sweetness and helps to create a tender crumb.

Eggs: Acts as a binding agent and adds structure to the cake.

All-purpose flour: Forms the base of the cake, providing structure and texture.

Matcha powder: Infuses the cake with a unique, earthy flavor and vibrant green color.

Baking powder: Helps the cake rise and become fluffy.

Salt: Enhances the flavors and balances the sweetness.

Milk: Adds moisture and helps to create a smooth batter.

To achieve a perfectly moist pound cake, ensure that your butter is at room temperature before you begin. This allows it to cream more effectively with the sugar, incorporating air and resulting in a lighter texture. Additionally, when adding the eggs, make sure to beat each one thoroughly into the mixture to maintain a smooth and cohesive batter.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture level, adding a subtle coconut flavor.

• sugar - Substitute with honey: Honey is a natural sweetener that adds moisture and a distinct flavor profile.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a great vegan alternative that helps bind the ingredients.

• all-purpose flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor and moist texture.

• matcha powder - Substitute with spirulina powder: Spirulina powder provides a similar vibrant green color and a unique earthy flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda + ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar consistency and moisture level.

• Allow the matcha pound cake to cool completely on a wire rack before storing. This prevents condensation and sogginess.
• Wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh. For an extra layer of protection, place the wrapped cake in an airtight container.
• Store the wrapped cake at room temperature for up to 3 days. If you prefer to keep it longer, refrigerate it for up to a week. Ensure it is well-wrapped to prevent it from drying out.
• For freezing, first wrap the cooled cake in plastic wrap, then in aluminum foil to prevent freezer burn. Label the package with the date.
• Place the wrapped cake in a freezer-safe bag or container. This double-wrapping method helps maintain the cake's moisture and flavor.
• Freeze the matcha pound cake for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight or at room temperature for a few hours.
• For individual servings, slice the cake before freezing. Wrap each slice in plastic wrap and store them in a freezer-safe bag. This allows you to thaw only what you need, reducing waste and maintaining freshness.
• To refresh the cake after thawing, warm it in a preheated oven at 300°F (150°C) for about 10 minutes. This will help restore its texture and flavor, making it taste freshly baked.

• Preheat your oven to 300°F (150°C). Wrap the matcha pound cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quick reheat, use the microwave. Place a slice of the cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat.

• If you have a toaster oven, set it to 300°F (150°C). Place the pound cake slice directly on the rack or on a piece of parchment paper. Heat for 5-7 minutes, keeping an eye on it to ensure it doesn't get too crispy.

• For a stovetop method, use a non-stick skillet over low heat. Place the cake slice in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can give a slightly toasted exterior, adding a delightful texture.

• If you prefer steaming, set up a steamer basket over simmering water. Place the matcha pound cake slice in the basket, cover, and steam for about 5 minutes. This method helps retain moisture and keeps the cake soft.

• Oven: Used to bake the matcha pound cake at a consistent temperature of 350°F (175°C).

• Loaf pan: The container in which the cake batter is poured and baked.

• Mixing bowl: A large bowl used to combine and mix the ingredients.

• Hand mixer: An electric tool used to cream the butter and sugar, and to mix the batter.

• Whisk: Used to combine the dry ingredients like flour, matcha powder, baking powder, and salt.

• Measuring cups: Used to measure out the ingredients accurately, such as flour, sugar, and milk.

• Measuring spoons: Used to measure smaller quantities of ingredients like matcha powder, baking powder, and salt.

• Spatula: Used to scrape down the sides of the mixing bowl and to smooth the top of the batter in the loaf pan.

• Toothpick: Used to check if the cake is done by inserting it into the center to see if it comes out clean.

• Wire rack: Used to cool the cake completely after it has been baked and removed from the loaf pan.

Pre-measure ingredients: Measure all ingredients before starting. This ensures a smooth workflow.

Soften butter quickly: Cut butter into small pieces to soften faster.

Use a stand mixer: A stand mixer can speed up the creaming process.

Room temperature eggs: Place eggs in warm water for a few minutes to bring them to room temperature quickly.

Sift dry ingredients: Sift flour, matcha powder, and baking powder together to save time mixing.

One-bowl method: Combine dry ingredients in one bowl and wet ingredients in another to streamline the process.

Quick cooling: Place the cake on a wire rack immediately to cool faster.