Matcha Pound Cake with Almond Glaze

This pound cake recipe by blogger Molly Yeh combines toasty matcha and a sweet almond glaze for a delicious, moist loaf.

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  • Servings: Makes 1 loaf

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  • 2 cups flour
  • 1 teaspoon kosher salt
  • 2 tablespoons matcha powder
  • 1 cup unsalted butter, softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup milk
  • 1 cup powdered sugar
  • 5 teaspoons milk
  • 1/2 teaspoon almond extract

How to make this recipe

  1. Preheat the oven to 350. Grease a 9-by-5-inch loaf pan and line the bottom with parchment paper. In a small bowl, whisk together the flour, salt and matcha powder and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and fluffy, 3-5 minutes. Add the eggs one at a time, beating after each addition. Add the extracts. Beat in the dry ingredients and the milk in 2 alternating additions; scrape down the bowl as necessary.

  2. Scrape the batter into the prepared pan and bake for about 1 hour, until the top is golden and a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a cooling rack.

  3. To make the glaze, whisk together the powdered sugar, milk and almond extract. Pour the glaze over the warm cake and serve.

Photo Photo © Molly Yeh Published February 2015

508096 recipes/matcha-pound-cake-almond-glaze 2015-02-20T04:01:24+00:00 baking|american|japanese|cakes-and-cupcakes|8|web-exclusive|afternoon-tea february-2015 recipes,matcha-pound-cake-almond-glaze 508096

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