A matcha pound cake is a deceptively delicious “plain” cake which is easily overlooked in favour of something more overtly glamorous.
Only when you taste this sweet buttery treat can you appreciate the perfection in its apparent simplicity. If you must (and we’re not judging) it can be dressed up with fruit and cream or indeed anything you fancy.
Matcha Pound Cake supposedly gets its name from being a combination of 1lb of each of the four main ingredients flour, butter, sugar and eggs traditionally producing a whopping 4lb cake. Don’t worry you won’t need a pound of our amazing Matcha powder! Only a small amount of our amazing organic matcha will make a big difference
In Britain, the pound cake tends to be called Madeira cake as from the 18c it was enjoyed by the upper classes with a glass of Madeira wine. Many people have been slightly disappointed to discover it does not contain any alcohol. It was easy to cut and eat without too much in the way of cutlery ensuring that both parties maintained their dignity.
A straightforward matcha pound cake is a marvellous thing but the addition of Ocha & Co’s matcha powder takes it to another level producing a subtly coloured and flavoured marbled masterpiece.
We’d love to hear about your own Marvellous Matcha recipes! Send them to us with photos and we’ll publish them on our blog and our Ocha and Co Instagram account. As a thank you - we’ll send you a voucher for 10% off your next purchase from Ocha & Co.
For the matcha pound cake
10 g matcha powder
60 ml milk, slightly warmed
113 g butter softened
200g caster or granulated sugar
3 large eggs, room temperature
1 ½ tsp pure vanilla
250g Self Raising flour
Pinch of salt
1 tsp baking powder
½ tsp baking soda
Directions for making a matcha pound cake.
Preheat oven to 170C/350F.