An Uncomplicated Indulgence
The recipe for this easy matcha cream cheese pound cake came about after spending the last several weeks staying indoors with a rambunctious toddler while juggling with making meals using the priceless ingredients we have in our pantry at the current moment. At the end of the day, I just want to sit down, take a break and have a sweet treat. Mind you, it took a whole month of recipe testing every single day for this final recipe which I’m sharing with you today so I really really needed that break! The result is the most tender matcha pound cake a girl could ask for 🙂
I developed this easy green tea dessert which can be kept at room temperature because both time and fridge space have become a scarce resource. In addition, I know many of my readers do not want to waste precious ingredients on a challenging new baking project that might not work out. I can assure you, I made this recipe simple to follow and very forgiving. We even bake this matcha cream cheese pound cake in an unpretentious loaf pan. Quick and easy but delicious!
Please note, this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
The Most Tender Pound Cake
This is an easy pound cake in matcha green tea flavor that follows a very simple process – sifting, creaming and stirring. The main ingredients used are similar to those found in a pound cake but doesn’t exactly follow the classic pound cake ratio of using 1 pound each of: sugar, flour, eggs and butter. I added cream cheese to give it the most tender texture that a pound cake could have. I know, pound cakes can be dry and dense but this one is tender and buttery with added matcha powder for that undeniable earthy matcha green tea flavour.
This cake is unlike my other recipes featuring a fluffy sponge cake body (Fluffy Chocolate Cake Roll or Japanese Strawberry Cake Roll). Because a pound cake is a type of butter cake, you’ll find that it’s richer and denser. It’s one of those cakes that give off a very inviting and delicious buttery aroma. I like it because it’s easy to put together and sturdy – stores well at room temperature and transports easily, making it well suited for leaving on the kitchen counter for snacking, cut up into slices for a park picnic or even packaged up as a gift to be placed on the doorstep of your loved ones. It will really brighten their day during this stay at home period.
What is Matcha?
Matcha is a finely ground powder of specially cultivated green tea leaves. These tea leaves come from trees that are grown in the shade for several weeks before undergoing a special processing technique which involves stem removal and de-viening. It is then ground up into a fine green tea powder and consumed with water or milk, like in matcha latte. It is also a beloved flavor used in desserts because the earthy profile and astringency contrasts extremely well with the sweetness in desserts. Here are a few reader favorites for matcha desserts: matcha mille crepe cake, matcha macarons, matcha coconut cookie.
Where to Buy Matcha Powder?
Matcha powder is easy to find in Japan and other East Asian countries with a strong tea culture. Here in North America, it is usually sold in well stocked grocery stores selling Asian produce. Some specialty tea shops also sell matcha powder. Alternatively, Amazon offers a good selection to choose from, like this highly rated one.
Ingredients Needed
- Cake flour – cake flour is a low protein flour which will help make this pound cake lighter and softer than if using all purpose flour.
- Matcha powder – a regular culinary grade (vs. the more expensive ceremonial grade) matcha was used in this recipe so the sugar level is suited towards a matcha powder that has a slightly more bitter taste.
- Baking powder – this is the leavening agent. Traditionally pound cakes are naturally leavened by the air created in the batter when creaming the butter and sugar together. Adding baking powder helps by giving the cake additional lift in case there are any weaknesses in the batter.
- Sea salt – if using regular table salt, use half the amount.
- Granulated sugar
- Unsalted butter at room temperature – it’s very important to have the butter at room temperature for it to cream properly with the sugar allowing the mixture to trap in air which will then help the cake expand when baking. This will give the cake a nice soft texture. To speed up the process of bringing it to room temperature, cut it into small cubes and microwave it on low for 6-8 seconds at a time. It should be soft enough to indent with your fingers but still holds its shape.
- 3 large eggs at room temperature – it’s important for the eggs to be at room temperature as well. If cold eggs are added to the butter, it will make the butter solidify, the butter melts once baked resulting in unsightly tunnels and large holes in the cake. To speed up the process of bringing cold eggs to room temperature, soak them in warm water for 10-15 minutes.
- Cream cheese – use the brick type as cream cheese in a tub is too soft for use in this cake. It needs to be softened to a spreadable consistency, microwave it on medium at 8-10 second intervals.
Tips for Making This Pound Cake
- Make sure all the ingredients are at room temperature so they can be easily incorporated into a smooth evenly textured batter. This will give the cake a nice soft texture and prevent tunnels and holes.
- Triple sifting the dry mixture will ensure that the leavening agent is dispersed evenly throughout the mixture, again, preventing holes and tunnels.
- After adding the dry ingredients to the wet batter, use the lowest setting (“stir” on some machines) to stir the batter until just incorporated. There will be some flour left on the side of the bowl, use a spatula to fold in the rest by hand. This will ensure the batter doesn’t get overworked resulting in a tough cake.
- After transferring the batter into the cake pan, drop it on the counter several times to remove all the excess air in the batter.
- Line the cake pan with parchment paper for a clean release and cleanup.
- Keep the cake at room temperature for 2-3 days for the most tender pound cake texture. If placing in the fridge, bring it back to room temperature before serving, about 20-30 minutes.
- Serve it with ice cream or azuki bean paste.
Step By Step
Sift together cake flour, matcha powder, baking powder and salt. Sift 3 times to ensure leavening agent is evenly dispersed throughout dry mixture. Stir to incorporate. Set aside.
In a stand mixer with the paddle attachment, beat sugar and room temperature butter together on medium speed until pale and fluffy.
Add softened cream cheese (spreadable consistency) into mixture.
Beat on low until incorporated. Do not over beat.
Add room temperature eggs one at a time.
Beat until it looks smooth and creamy.
Pause mixer, add dry ingredients into the wet batter in 3 separate additions.
Stir batter on the lowest setting until almost all of the dry ingredients inside bowl are no longer visible.
Turn off mixer, take the bowl out and scrape down the sides, gently folding in the rest of the dry ingredients by hand. This will ensure that the batter doesn’t get overworked resulting in a tough cake.
Swipe some of the batter onto the pan to help the parchment paper stay in place.
Transfer batter into pan, bang the pan on the counter several times to remove excess air.
It is normal for pound cakes to have a crack after baking because it is a denser cake and the exterior finishes cooking first forcing the batter to rise, creating a crack on the top. If desired, place a thin strip of cold butter into the center of the cake. This will create a beautiful center crack once baked.
Matcha Cream Cheese Pound Cake
The most tender matcha pound cake made with green tea powder and cream cheese. Enjoy it with a cup of tea in the afternoon. Stores well at room temperature - perfect for edible gifts.
Ingredients
- 160 grams cake flour
- 3 tbsp matcha powder
- 3/4 tsp baking powder
- 1/8 tsp sea salt
- 180 grams granulated sugar
- 160 grams butter at room temperature (unsalted)
- 135 grams cream cheese (note 1)
- 3 large eggs at room temperature
Instructions
- Pre-heat oven to 325 F
- Soften cream cheese in the microwave on medium for 10 seconds. It should be at a spreadable consistency.
- Sift together cake flour, matcha powder, baking powder and salt. Sift 3 times to ensure leavening agent is evenly dispersed throughout dry mixture. Stir to incorporate. Set aside.
- In a stand mixer with the paddle attachment, beat sugar and room temperature butter together on medium speed until pale and fluffy.
- Add softened cream cheese into mixture, beat on medium-low until incorporated. Do not over beat.
- Add room temperature eggs one at a time and beat on medium-low until it looks smooth and creamy.
- Pause mixer, add dry ingredients into the wet batter in 3 separate additions. Beat on the lowest setting ("stir" on some machines) until almost all of the dry ingredients inside bowl are no longer visible.
- Turn off mixer, take the bowl out and scrape down the sides, gently fold in the rest of the dry ingredients by hand.
- Transfer batter into an 8.5" X 4.5" loaf pan lined with parchment paper.
- Bang the pan on the counter several times to remove excess air.
- Bake for 40-50 minutes until the cake springs back in the center when gently pressed and a skewer inserted comes out clean. The cake will look golden brown.
- Let it cool in the pan for 5 minutes before transferring to a cooling rack.
- Once cooled, keep cake at room temperature for 2-3 days in an air tight container. If placing in the fridge, let it come back to room temperature before serving, about 20-30 minutes.
- Serve it alone or with ice cream or Azuki bean paste. Enjoy!
Notes
1. Cream cheese in block form not cream cheese spread as it will be too soft for use in this cake.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
USA Pan 1140LF Bakeware Aluminized Steel Loaf Pan, 1 Pound, Silver -
Oven Thermometer - Kiss Me Organics Matcha Green Tea Powder - Organic Japanese Culinary Grade Matcha - 4 ounces (113 grams)
- Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
- Joseph Joseph Spatula with Stand
-
PaperChef Culinary Parchment Multipurpose Non-Stick Paper, 205 sq ft - Dr. Oetker Baking Powder, 0.5oz.(Pack of 6)
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 389Total Fat 24gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 8gCholesterol 130mgSodium 289mgCarbohydrates 39gFiber 0gSugar 23gProtein 5g
This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.
I have enjoyed making and eating this matcha cream cheese pound cake at home with Bibi these past few weeks. I keep the cake on the kitchen counter and take a small slice from it whenever I need a little pick-me-up. Sometimes when I’m really lucky and have time to steep some light green tea, I’ll enjoy the two together for a true afternoon tea break. It is sweet quiet moments like these that help me catch my breath after cooking endless meals and (deep) cleaning my home over and over again. After so much recipe testing where I made this cake many many times, I’m finally happy with the results. The effects its had on brightening my day has been worth the effort. I really hope you and your loved ones enjoy it as well.
Sending you all positive vibes. Stay safe and take good care.
XOXO,
Mimi
Sen says
I know it is best to weigh your ingredients when baking but I don’t have a kitchen scale… Would love to make this recipe. Do you know what the conversions would be if using regular measurements (tablespoon, teaspoon, cup)? Thank you!
Mimi says
Hi Sen,
You can look this up with some baking conversion calculators. Just give it a quick google. Good luck! XOXO, Mimi