The details
My mother-in-law, Melanie, makes the best pound classic cake. It has a nice, delicate crumb and a crunchy, sugary crust. She was kind enough to share her recipe with me, which I adapted for this matcha pound cake. The method is a little unconventional (placing the cake into a cold oven to preheat), but I credit it with how perfectly dense and melt-in-your-mouth this cake is. Thanks, Melanie!
Ingredients & Process:
A few notes:
- Culinary-grade matcha powder can be found on Amazon or gourmet grocery stores like Whole Foods. Make sure it is good-quality and intended for baking, not just matcha powder for tea.
- Do not, I repeat, do NOT preheat the oven before you put the batter in! The preheating of the cake as part of the baking process is important for this pound cake’s texture.
- Keep an eye on this cake after 1 hour of cooking time, checking for doneness. The cake is ready to cool when it has a browned, crackly top, and a toothpick comes out clean or with crumbs.
- If you are someone who likes to taste batters (ahem, me), don’t be put off by the batter’s strong matcha flavor. It mellows out considerably with baking and ends up with a mild floral, grassy taste that is not overpowering.
Similar Recipes
If you love matcha as much as I do, you’ll also love my Matcha Cupcakes +Dreamy Strawberry Cupcakes!
Bon appetit!
Bake to this music
Matcha-Almond Pound Cake with White Chocolate Ganache
Matcha lovers, unite! The subtle umami flavor of matcha is complemented by sweet almond extract and mellow white chocolate in this pretty green cake. It’s perfect for an afternoon snack (or even breakfast, you do you).
- Total Time: 1 hour 45 minutes
- Yield: 10 servings 1x
Ingredients
- 1 cup + 3 tbsp unsalted butter, room temp
- 1 1/2 cup granulated sugar
- 3 eggs, room temp
- 6 oz sour cream, room temp
- 1 1/4 cup all-purpose flour
- 3/4 tsp salt
- 1/8 tsp baking soda
- 2 tbsp culinary-grade matcha powder, sifted
- 1 1/2 tsp almond extract
- 1 1/4 cup white chocolate chips
- 1/3 cup heavy cream
Instructions
Make the pound cake:
- Thoroughly grease and flour a bundt pan or two 8 inch loaf pans.
- Cream butter and sugar together on medium-high speed until fluffy and lightened in color, approximately 5 minutes.
- Add 1 egg and continue to mix until fully incorporated. Add almond extract and mix until blended.
- In a separate mixing bowl, whisk together sifted flour, sifted matcha powder, salt, and baking soda.
- Reduce mixer speed to medium-low and alternate adding flour mixture & egg, beginning and ending with flour (1/3 flour, egg, 1/3 flour, egg,1/3 flour).
- Add sour cream and mix on low until just combined.
- Spread into bundt pan and even top off with spatula. Mixture will fill bundt pan about halfway.
- Place pan into the middle rack of a cold (NOT preheated!) oven and set preheat to 325 degrees. Allow cake to bake for 1 hour-1 hour 15 minutes, or until a toothpick inserted comes out clean and the top of the cake is golden browned. Do not open the oven door until after 1 hour cook time.
- Let cool to room temperature on wire rack.
Make the ganache:
- Heat heavy cream in a small saucepan to a simmer, being careful not to scald the cream
- Microwave white chocolate chips in a heat-proof bowl for 1 minute. Pour hot cream over the top of the chips and let stand 5 minutes.
- Whisk together chips and cream until smooth. Drizzle/pour ganache over cooled cake to coat. Allow to cool completely before serving.
Notes
- Culinary-grade matcha powder is available at gourmet grocery stores and Amazon.
- Double this recipe for a very full bundt cake. Adjust baking time by increasing at least 15-30 minutes, checking for doneness.
- Vanilla can be substituted for almond extract if you prefer that flavor.
- Store this cake at room temperature for a few hours, then keep in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 1 hour, 15 minutes
- Category: desserts, cake
Keywords: pound cake, ganache, matcha