If there’s one thing I absolutely love, it’s the subtle, earthy flavour of matcha paired with a dessert. Trust me, this Matcha Latte Pound Cake hits all the right notes—rich, moist, with that delicate matcha bitterness to balance the sweetness of the cake. Plus, it’s so easy to make, you’ll wonder why you haven’t baked it sooner!
Let’s be honest, matcha in desserts is one of those things that might sound complicated, but in reality, it’s not. Whether you’re a matcha enthusiast or it’s your first time trying matcha, this recipe will make you fall in love. And the best part? No special skills or equipment required—just simple kitchen basics and a short list of ingredients (we love that)!
🧡 WHY YOU'LL LOVE THIS RECIPE
First of all, we’re going for a dual layered beauty here: a layer of buttery, classic pound cake and a stunning matcha layer that brings a pop of green and a little bit of zen. It’s like a matcha latte in cake form, with the perfect amount of matcha flavour!
It’s dense (as pound cake should be), but also soft and tender, and the magic happens in the fridge—just wait till I tell you why resting your cake overnight is the secret weapon in this recipe. But more on that later!
Before we get started, a little PSA: this cake is not overly sweet, which I personally love (classic compliment in Asian desserts). It allows the matcha to really shine through without getting overshadowed by sugar. If you’re someone who finds most cakes a bit too sweet, this pound cake will feel like a breath of fresh air.
🔪 KITCHEN EQUIPMENT
- Stand mixer with paddle attachment (or a hand mixer)
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Parchment paper
- Baking sheets
- Cooling rack
- Rubber spatula or spoon
- Digital food scale (optional but recommended)
- 9×5″ loaf pan
🥚 INGREDIENTS YOU'LL NEED for this matcha latte pound cake
Here’s the beauty of this recipe—there’s nothing crazy here, just pantry staples and that vibrant green matcha powder. You’ll need:
- Unsalted butter, softened and at room temperature
- Powdered sugar (yes, you read that right—we’re using powdered sugar in the batter for extra smoothness!)
- 4 large eggs, at room temperature
- All-purpose flour
- Baking powder
- Matcha powder, I would suggest using ceremonial matcha tea for that awesome green colour and authentic taste. You can find it at your local Asian grocery or cafe!
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
let's talk matcha
Matcha is essentially finely ground green tea leaves from Japan, and it packs a beautiful balance of earthy bitterness with a hint of sweetness. It’s also full of antioxidants, so technically, you could argue that this cake is good for you. (You know, if you’re into that kind of justification. I am.)
When baking, the quality of your matcha matters. I recommend using a good culinary-grade matcha for this cake, as it’ll give you that beautiful green hue and robust flavour. If your matcha is a bit dull in color, your cake might come out looking a little sad and brownish, and we don’t want that. 🙁
📝 HOW TO MAKE THIS RECIPE
1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.
2. Ensure that both the butter and eggs are at room temperature before beginning.
3. In a large bowl, beat the softened butter and powdered sugar together using a mixer on medium speed until the mixture is smooth and creamy.
4. Gradually add the eggs, one at a time, beating well after each addition to ensure the mixture is fully combined.
5. Split the batter evenly into two separate bowls. In the first bowl, sift in 100g of the flour and half of the baking powder (2g). Gently fold the dry ingredients into the batter until just combined.
6. In the second bowl, sift in the remaining flour (80g), baking powder, and matcha powder. Fold until the matcha is evenly distributed and the batter is smooth.
7. Transfer each batter into separate piping bags. If you don’t have piping bags, you can also use a spoon to layer the batter.
8. Pipe or spoon the matcha batter into the prepared loaf pan first and smooth it out. Then, pipe or spoon the plain batter on top.
9. Use a knife or skewer to draw a line down the center of the batter. This will help create a nice crack on top as the cake bakes.
10. Place the loaf pan on the lower rack of your preheated oven. Bake at 350°F (175°C) for about 40 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. For the best flavor, wrap the cooled cake in plastic wrap and refrigerate for at least 24 hours before serving.
☝🏻 Tips and tricks
Room Temperature Ingredients: This might be the most important step—room temp butter and eggs ensure a smooth batter and even texture.
Don’t Overmix: Once the flour’s in, go easy. Overmixing can lead to a tough cake, and we want soft and tender all the way.
Layer Like a Pro: For an even distribution of the two batters, you can use piping bags or simply spoon them in. Either way, smooth out each layer to avoid air pockets and so that when it’s baked, there is a nice distinct line between the two layers 🙂
Fridge Time Is Magic: I’m serious about this one. Allowing the cake to rest overnight deepens the flavours and makes it even more luscious. But it is optional …
HOW CAN I STORE THIS?
Room Temperature: Store your pound cake in an airtight container at room temperature. It will stay fresh for up to a week.
Freezing: If you want to keep your cake for a longer period, you can freeze it – they will keep for up to three months.
This Matcha Latte Pound Cake is everything you could want in an easy dessert—it’s pretty enough to impress guests but simple enough to whip up on a lazy Sunday. And it’s the perfect balance of rich, buttery sweetness with a delicate matcha bitterness.
I can’t wait for you to try it out. When you do, be sure to take a moment to savour each bite—there’s something so calming about matcha!
Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
More like this
Hokkaido Mocha Cupcakes – Fluffy, cloud-like chiffon cupcakes with a deep mocha flavour, inspired by Japanese bakeries.
Matcha S’mores Cookie Bars – A fun and gooey twist on classic matcha desserts with marshmallows and graham crackers.
Butterless Pound Cake – Light and simple, this classic loaf is perfect for pairing with tea or coffee (and easy to adapt with matcha too!).
Matcha Latte Pound Cake
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
Description
This Matcha Latte Pound Cake is everything you love about a classic pound cake but for MATCHA LOVERS! It’s rich, buttery, and perfectly moist, with the earthy, slightly bitter notes of matcha balanced against a subtly sweet crumb. The cake bakes to a gorgeous golden finish with a pop of green in every slice, making it as beautiful as it is delicious!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 200g (1 3/4 cups) powdered sugar
- 4 large eggs, at room temperature
- 1 1/2 cups (180g) all purpose flour
- 1 teaspoon baking powder
- 2 tablespoons matcha powder
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal. Ensure that both the butter and eggs are at room temperature before beginning.
- In a large bowl, beat the softened butter and powdered sugar together using a mixer on medium speed until the mixture is smooth and creamy.
- Gradually add the eggs, one at a time, beating well after each addition to ensure the mixture is fully combined.
- Split the batter evenly into two separate bowls. In the first bowl, sift in 100g of the flour and half of the baking powder (2g). Gently fold the dry ingredients into the batter until just combined. In the second bowl, sift in the remaining flour (80g), baking powder, and matcha powder. Fold until the matcha is evenly distributed and the batter is smooth.
- Transfer each batter into separate piping bags. If you don’t have piping bags, you can also use a spoon to layer the batter. Pipe or spoon the matcha batter into the prepared loaf pan first and smooth it out. Then, pipe or spoon the plain batter on top. Use a knife or skewer to draw a line down the center of the batter. This will help create a nice crack on top as the cake bakes.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the best flavour, wrap the cooled cake in plastic wrap and refrigerate for at least 24 hours before serving.
Notes
- Room Temperature Ingredients: Ensure the butter and eggs are at the same temperature for a smooth and consistent batter.
- Mixing: Beat the butter and sugar on medium speed, scraping down the sides of the bowl to incorporate all ingredients evenly.
- Eggs: Add eggs gradually and beat well after each addition to prevent the batter from splitting.
- Resting Time: Allow the cake to rest wrapped in the refrigerator for 24 hours to develop a richer flavour and better texture.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Cake
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