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A slice of matcha latte pound cake with distinct green and cream layers is on a white plate with a fork, with the loaf in the background.

Matcha Latte Pound Cake

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  • Author: Christina
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x

Description

A tender, flavour-forward matcha latte pound cake with a beautiful green marble. I love how the creamy matcha flavour shines through, and it’s genuinely simple to make.

Ingredients

Units Scale
  • 1 1/2 cups (180 g) all-purpose flour
  • 1 tsp (4 g) baking powder
  • 2 tbsp (10 g) matcha powder
  • 1 cup (226 g) unsalted butter, softened
  • 1 3/4 cups (200 g) powdered sugar
  • 4 large eggs, room temp

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan, then line it with parchment paper, leaving an overhang on the long sides.
  2. In a large bowl, beat the softened butter and powdered sugar with an electric mixer on medium speed until the mixture is smooth and creamy.
  3. Add the eggs one at a time, beating well after each addition until fully combined.
  4. Divide the batter evenly into two separate bowls.
  5. Into the first bowl, sift 100 g of the all-purpose flour and ½ tsp (2 g) of the baking powder. Gently fold until just combined.
  6. Into the second bowl, sift the remaining 80 g all-purpose flour, remaining ½ tsp (2 g) baking powder, and the matcha powder. Fold until the matcha is evenly distributed and the batter is smooth.
  7. Transfer each batter into a separate piping bag. If you don’t have piping bags, use a spoon.
  8. Pipe or spoon the matcha batter into the prepared loaf pan first and smooth the top.
  9. Then, pipe or spoon the plain batter on top of the matcha layer.
  10. Use a knife or skewer to draw a line down the centre of the batter.
  11. Bake for 40 minutes, or until a toothpick inserted into the centre comes out clean.
  12. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  13. For the best flavour, wrap the cooled cake in plastic wrap and refrigerate for at least 24 hours before serving.

Notes

Make sure your butter and eggs are at room temperature. This helps them combine smoothly with the sugar, giving you a consistent batter that bakes evenly.

When I add the eggs, I go one at a time and beat well after each addition. This prevents the batter from splitting and keeps it emulsified.

I find this cake tastes best after it has a day to rest in the fridge. The flavours deepen, and the texture becomes even better.

  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Category: Cake
  • Method: Baking

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Find it online: https://theflournook.com/2025/02/27/matcha-latte-pound-cake/