Matcha Pound Cake

Matcha Pound Cake

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.

Matcha Pound Cake Ingredients

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

Matcha Pound Cake Ingredients

Matcha Pound Cake Directions

Directions for making a matcha pound cake.

Preheat oven to 170C/350F.

Line a 9x5 loaf pan with parchment paper and generously grease with butter.

- Sift the matcha into a medium bowl adding warmed milk and whisk until smooth.

-Using electric mixer cream butter and sugar together until pale in color (about 3 minutes.)

-Add in eggs, one at a time until well mixed. If the mixture starts to curdle, add a little of the flour.

- Add the vanilla.

-In another large bowl sift together flour, baking powder & baking soda.

-On low speed, or by hand, add dry mixture to wet mixture in three additions alternating with sour cream. Mix only until no dry flour streaks (do not overmix)

-Divide batter in half and add matcha milk mixture to one bowl, folding in until incorporated.

Alternate adding dollops of plain and matcha batter into pan, smoothing top into even layer.

-Gently swirl with a knife to create a marbled effect.

-Bake for 45 mins or until a cake tester comes out clean.

Matcha Pound Cake Baking

Baking a matcha pound cake.

-Bake for 45 mins or until the cake tester comes out clean.

Matcha Pound Cake - Freshly Baked