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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

Units Scale
  • 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:

  1. Thoroughly grease and flour a bundt pan or two 8 inch loaf pans.
  2. Cream butter and sugar together on medium-high speed until fluffy and lightened in color, approximately 5 minutes.
  3. Add 1 egg and continue to mix until fully incorporated. Add almond extract and mix until blended.
  4. In a separate mixing bowl, whisk together sifted flour, sifted matcha powder, salt, and baking soda.
  5. 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).
  6. Add sour cream and mix on low until just combined.
  7. Spread into bundt pan and even top off with spatula. Mixture will fill bundt pan about halfway.
  8. 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.
  9. Let cool to room temperature on wire rack.

Make the ganache:

  1. Heat heavy cream in a small saucepan to a simmer, being careful not to scald the cream
  2. 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.
  3. 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.
  • Author: Caroline Crockett
  • Prep Time: 30 minutes
  • Cook Time: 1 hour, 15 minutes
  • Category: desserts, cake

Keywords: pound cake, ganache, matcha