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. Slideshow:  More Coffee Cake Recipes

Matcha Pound Cake with Almond Glaze
Photo: Photo © Molly Yeh
Active Time:
20 mins
Total Time:
1 hrs 40 mins
1 loaf



  • 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


  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.

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