Why You’ll Love This Matcha Sugar Cookie Pound Cake
There’s something about the balance of earthy matcha and buttery sweetness that feels both comforting and elegant. This Matcha Sugar Cookie Pound Cake combines the richness of a traditional pound cake with the delicate flavor of green tea and the nostalgic sweetness of sugar cookies. Every slice has that tender crumb, gentle matcha aroma, and golden, lightly crisp edge that makes it perfect for an afternoon treat.
I love how this cake manages to feel indulgent without being overly sweet. The matcha gives it a refined depth of flavor, while the vanilla and sugar create that soft, cookie-like warmth. Whether you serve it with tea, coffee, or a drizzle of white chocolate, it’s a dessert that always draws people in.
Ingredients You’ll Need for That Soft, Buttery Texture
The key to a perfect pound cake lies in the balance — enough butter for richness, enough flour for structure, and the right amount of leavening to keep it light.
Ingredients:
- 1 cup (230g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons matcha green tea powder
- ½ cup (120ml) milk
- 1 teaspoon vanilla extract
- Optional: colorful sugar sprinkles or sanding sugar for topping
Everything starts with room temperature ingredients — that’s how you get a smooth, fluffy batter that bakes evenly. Good-quality matcha powder is essential here; choose one that’s vibrant green with a slightly sweet aroma, not dull or bitter.
Creaming Butter and Sugar – The Foundation of a Perfect Crumb
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This step takes a few minutes, and you’ll notice the color of the mixture turning pale and the texture becoming airy.
This isn’t just about combining ingredients — it’s about incorporating air into the batter, which helps create that fine, tender crumb. I like to use a hand mixer for this, but a sturdy whisk and some patience work just as well.
Building Flavor with Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. You’ll see the batter turning glossy and smooth. Then stir in the vanilla extract. The vanilla rounds out the matcha flavor beautifully, keeping it balanced and not too earthy.
At this point, the aroma is incredible — buttery, sweet, and with a faint whisper of tea. It’s one of those moments where you just know the cake will taste as good as it smells.
Blending in the Dry Ingredients and Matcha Magic
In a separate bowl, whisk together the flour, baking powder, salt, and matcha powder until evenly combined. This ensures that the matcha distributes evenly and prevents any green streaks or clumps in the batter.
Gradually add the dry ingredients to the butter mixture, alternating with milk. Start and end with the dry ingredients — this helps maintain structure and prevents overmixing. The batter should be thick but silky, with a soft green hue.
Baking the Cake to Buttery Perfection
Pour the batter into a greased and lined loaf pan, smoothing the top with a spatula. If you’d like a playful touch, sprinkle the top with colorful sugar or sanding sugar before baking. It gives the cake a lovely, sparkly crust that reminds me of sugar cookies fresh out of the oven.
Bake in a preheated oven at 175°C (350°F) for about 45–55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden, slightly cracked, and your kitchen will smell like butter, vanilla, and green tea — a combination that’s impossible to resist.
Cooling and Slicing for the Best Texture
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and prevents it from breaking apart. Once cooled, slice it with a sharp knife — each slice should be dense yet tender, with that lovely buttery sheen and faint green color running through it.
The first bite always reminds me of why I love baking pound cakes. It’s buttery but not heavy, sweet but balanced, and has that melt-in-your-mouth feel that only comes from homemade cakes.
Serving Ideas – Simple or a Little Fancy
You can serve this cake just as it is with a warm cup of green tea or coffee. The subtle matcha bitterness pairs beautifully with the sweetness of the crumb.
If you want to dress it up, drizzle with a simple glaze made of powdered sugar and milk or top with a light dusting of powdered sugar. For something more indulgent, a white chocolate drizzle or a scoop of vanilla ice cream makes it dessert-worthy for guests.
It also keeps wonderfully — slightly better the next day when the flavors meld together even more.
Pairing Suggestions – Tea, Coffee, and Sweet Toppings
This pound cake shines alongside a matcha latte, jasmine tea, or even espresso. I find that the creamy richness of milk-based drinks complements its buttery texture perfectly.
You can also serve it with fresh fruit — strawberries, raspberries, or sliced peaches bring a nice pop of color and acidity. A little whipped cream never hurts either.
Flavor Variations You’ll Love
Once you master this version, it’s easy to play around with flavors. Try folding in white chocolate chips for sweetness or adding a swirl of strawberry or raspberry jam for a fruit-tea twist.
If you’re feeling adventurous, mix in a teaspoon of lemon zest — the citrus brightens the matcha beautifully and makes the cake even more aromatic.
Nutrition and Storage Tips
This cake may feel indulgent, but it’s made from simple, wholesome ingredients — real butter, eggs, and matcha, which contains antioxidants and a gentle caffeine lift.
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. You can also freeze slices individually and thaw as needed — they taste just as good reheated with a cup of tea.
Your Pound Cake Questions, Expertly Answered
Can I use baking soda instead of baking powder?
No — baking powder gives a gentler rise that’s perfect for dense cakes like pound cake.
Why did my cake sink in the middle?
It may have been underbaked or overmixed. Check for doneness early and avoid opening the oven too soon.
Can I make this cake without matcha?
Absolutely! Leave it out for a simple vanilla sugar cookie pound cake — equally delicious.
What kind of matcha should I use?
Go for culinary-grade matcha, not ceremonial. It’s designed for baking and holds its color and flavor better in the oven.
Can I turn this into cupcakes or mini loaves?
Yes! Reduce baking time to about 20–25 minutes and keep an eye on the color.
Soft, buttery, and with that delicate matcha hue, this Matcha Sugar Cookie Pound Cake is the kind of recipe you’ll want to bake again and again. It’s humble, pretty, and endlessly comforting — the perfect treat to share over a cup of something warm.
