Matcha Cream Cheese Pound Cake

Matcha Cream Cheese Pound Cake: A Luxurious Fusion of Earthy Matcha and Rich Creaminess

If you’re a fan of bold flavors, elegant textures, and the soothing earthiness of Japanese green tea, then this Matcha Cream Cheese Pound Cake is your next baking obsession. Combining the dense, buttery richness of a classic pound cake with the vibrant green hue and delicate bitterness of premium matcha, this dessert elevates the traditional recipe into something truly special. Infused with smooth cream cheese for added moisture and tang, every bite offers a harmonious balance between sweetness, creaminess, and the umami depth of matcha.

The History Behind the Matcha Cream Cheese Pound Cake

The origins of the pound cake date back to early 18th-century Europe, particularly England and France, where it was originally made with a pound each of flour, sugar, butter, and eggs—hence the name. Over time, variations emerged across cultures, adapting ingredients and techniques to local tastes. In America, the addition of sour cream or cream cheese became popular for creating a moister, richer crumb.

Meanwhile, matcha—the finely ground powder of specially grown and processed green tea leaves—has been a cornerstone of Japanese culture for over a thousand years, especially in Zen Buddhist traditions and the revered Japanese tea ceremony. Matcha gained global popularity in the late 20th and early 21st centuries, celebrated not only for its unique flavor but also for its antioxidant properties and calming effects.

The fusion of these two culinary icons—European-style pound cake and Japanese matcha—represents a modern trend of cross-cultural baking innovation. The introduction of cream cheese into the mix bridges the gap between East and West, adding a luxurious texture that complements the grassy notes of matcha. This cake is more than just a dessert; it’s a celebration of tradition meeting creativity.

Ingredients Breakdown: What Makes This Cake So Special?

The magic of this Matcha Cream Cheese Pound Cake lies in the careful selection and balance of its ingredients. Each component plays a vital role in achieving the perfect texture, flavor, and visual appeal:

• All-Purpose Flour: Provides structure and support for the dense yet tender crumb typical of pound cakes.
• Premium Culinary-Grade Matcha Powder: The star ingredient. It imparts a vibrant green color and a distinctive earthy, slightly bitter flavor that contrasts beautifully with the cake’s sweetness. Be sure to use high-quality matcha—avoid ceremonial grade (too expensive) but don’t settle for low-grade, bitter powders either.
• Cream Cheese: Adds moisture, tenderness, and a subtle tang that cuts through the richness. Unlike traditional pound cakes, which can be dry, the cream cheese ensures this one stays lusciously soft for days.
• Unsalted Butter: Offers a rich, buttery base. Using unsalted allows better control over the salt content and enhances the overall flavor profile.
• Granulated Sugar: Sweetens the cake while helping to aerate the batter during creaming, contributing to a light texture despite its density.
• Eggs: Bind the ingredients together, add structure, and contribute to leavening and moisture. Room temperature eggs integrate more smoothly into the batter.
• Sour Cream: Works alongside cream cheese to boost moisture and acidity, improving shelf life and creating a velvety crumb.
• Baking Powder: A small amount provides just enough lift to prevent the cake from being too heavy.
• Vanilla Extract: Enhances overall flavor complexity without overpowering the matcha.
• Pinch of Salt: Balances sweetness and intensifies other flavors.

Step-by-Step Recipe: How to Make the Perfect Matcha Cream Cheese Pound Cake

Follow these detailed steps to create a moist, flavorful, and visually stunning cake that will impress at any occasion.

1. Preheat and Prepare: Preheat your oven to 325°F (160°C). Generously grease a 9×5-inch loaf pan with butter or non-stick spray, then line the bottom with parchment paper for easy removal.
2. Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat 1 cup (2 sticks) of softened unsalted butter and 8 oz of full-fat cream cheese on medium speed until smooth and creamy (about 2–3 minutes). Gradually add 1¾ cups granulated sugar and continue beating until light and fluffy (another 3–4 minutes). Scrape down the sides as needed.
3. Add Eggs One at a Time: Add 4 large room-temperature eggs, one at a time, mixing well after each addition. Then stir in 1 teaspoon of pure vanilla extract. The mixture should look pale and emulsified.
4. Mix Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 3 tablespoons high-quality matcha powder, 1½ teaspoons baking powder, and ¼ teaspoon salt. Whisk thoroughly to eliminate lumps and ensure even distribution of matcha.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating with ½ cup of full-fat sour cream. Begin and end with the dry ingredients. Mix on low speed just until combined—do not overmix, as this can lead to a tough cake.
6. Scrape and Smooth: Use a rubber spatula to scrape the batter into the prepared loaf pan. Smooth the top evenly and gently tap the pan on the counter to release air bubbles.
7. Bake Slowly: Bake for 65 to 75 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Because of the cream cheese and dense batter, slow baking at a lower temperature helps cook the center without browning the exterior too much.
8. Cool Completely: Let the cake cool in the pan for 15 minutes, then use the parchment paper to lift it onto a wire rack. Allow it to cool completely before slicing (at least 2 hours). This cooling period is crucial—it allows the crumb to set and prevents crumbling when cut.

Tips for Baking Success

• Use High-Quality Matcha: Low-grade matcha can taste bitter and turn brown when baked. Look for bright green, culinary-grade matcha from reputable brands.
• Room Temperature Ingredients: Cold ingredients don’t blend well and can cause curdling. Take butter, cream cheese, eggs, and sour cream out 1–2 hours before baking.
• Don’t Overmix: Once flour is added, mix only until incorporated. Overmixing develops gluten, resulting in a dense, chewy texture.
• Rotate the Pan: If your oven has hot spots, rotate the pan halfway through baking for even cooking.
• Check Doneness Early: Ovens vary—start checking at 60 minutes. If the top browns too quickly, tent loosely with aluminum foil.
• Chill Before Slicing: For cleaner slices, refrigerate the cooled cake for 1–2 hours before cutting with a sharp, warm knife.
• Storage Matters: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.

Variations and Customizations

This recipe is wonderfully adaptable. Here are some creative ways to personalize your Matcha Cream Cheese Pound Cake:

• Lemon Glaze: Drizzle with a simple glaze made from powdered sugar and lemon juice. The citrus brightness complements the earthy matcha beautifully.
• White Chocolate Chips: Fold in ½ cup of white chocolate chips for pockets of sweetness that contrast the tea flavor.
• Strawberry Swirl: Add a swirl of seedless strawberry jam before baking for a fruity twist.
• Double Matcha: Increase matcha to ¼ cup for a stronger flavor and deeper green color (adjust with extra 2 tbsp flour if needed).
• Almond Extract: Replace half the vanilla with almond extract for a nutty complexity.
• Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure it contains xanthan gum for proper structure.
• Vegan Option: Use plant-based butter, vegan cream cheese, flax eggs (4 tbsp ground flax + 10 tbsp water), and dairy-free sour cream. Results may vary in texture.
• Mini Loaves or Muffins: Divide the batter into mini loaf pans or muffin tins for individual servings. Reduce baking time to 30–40 minutes.
• Espresso Kick: Add 1 tsp instant espresso powder to the dry ingredients for a matcha-latte-inspired version.

Health Considerations and Nutritional Value

While undeniably indulgent, this cake does offer some nutritional benefits thanks to its key ingredients:

• Matcha: Packed with antioxidants, particularly catechins like EGCG, which may support heart health, metabolism, and mental clarity. Matcha also contains L-theanine, an amino acid that promotes relaxation without drowsiness—perfect for mindful enjoyment.
• Cream Cheese and Dairy: Provide calcium and protein but are high in saturated fat. Opt for reduced-fat versions if desired, though full-fat yields superior texture.
• Calorie Awareness: A typical slice (1/12 of the cake) contains approximately 320–360 calories, depending on size and additions. Enjoy in moderation as part of a balanced diet.
• Sugar Content: With 1¾ cups of sugar, this cake is sweet. You can reduce sugar to 1½ cups for a less sweet version, or use coconut sugar for a lower glycemic index alternative.
• Portion Control: Due to its richness, smaller slices are often satisfying. Pair with green tea or unsweetened yogurt for a balanced treat.

Full Ingredient List

• 1 cup (2 sticks / 227g) unsalted butter, softened
• 8 oz (227g) full-fat cream cheese, softened
• 1¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups (250g) all-purpose flour
• 3 tablespoons (15g) high-quality culinary-grade matcha powder
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (120g) full-fat sour cream, room temperature

Detailed Directions

1. Preheat oven to 325°F (160°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
2. In a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until smooth and creamy (2–3 minutes).
3. Add sugar gradually and beat on medium-high for 4 minutes until light and fluffy. Scrape down the bowl.
4. Add eggs one at a time, mixing well after each. Mix in vanilla extract. Batter should be smooth and emulsified.
5. In a separate bowl, sift together flour, matcha, baking powder, and salt. Whisk to combine.
6. With mixer on low, add dry ingredients in three parts, alternating with sour cream in two parts. Begin and end with dry ingredients. Mix just until combined.
7. Scrape batter into prepared pan and smooth the top. Tap pan gently on counter to remove air bubbles.
8. Bake for 65–75 minutes, until a toothpick comes out clean. Tent with foil if top browns too quickly.
9. Cool in pan 15 minutes, then transfer to wire rack. Cool completely before slicing.
10. (Optional) Dust with powdered sugar or drizzle with glaze before serving.

Frequently Asked Questions (FAQ)

Can I use ceremonial-grade matcha?
While you can, it’s not recommended due to the high cost. Ceremonial-grade is meant for drinking, not baking. Culinary-grade is formulated for recipes and offers excellent flavor at a better price.

Why is my cake dry?
Overbaking, overmixing, or using low-fat dairy products can lead to dryness. Stick to full-fat ingredients and monitor baking time closely.

Can I freeze this pound cake?
Yes! Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Why did my cake sink in the middle?
Common causes include underbaking, opening the oven too early, too much leavening, or under-creaming the butter and sugar. Ensure accurate measurements and avoid disturbances during baking.

Can I make this into a bundt cake?
Absolutely! Use a greased and floured 10-cup bundt pan. Bake for 55–65 minutes and check for doneness. The shape enhances presentation, especially with a glaze.

Is matcha safe during pregnancy?
Matcha contains caffeine (about 30mg per teaspoon), so moderate consumption is generally safe. Consult your healthcare provider if concerned.

How do I store leftovers?
Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. The cream cheese extends freshness.

Can I add nuts?
Yes! Chopped toasted walnuts, pecans, or pistachios add crunch and pair well with matcha. Fold in ½ cup before baking.

Summary

The Matcha Cream Cheese Pound Cake is a decadent fusion of Japanese tradition and Western baking excellence, delivering a moist, rich crumb with a vibrant green hue and a sophisticated balance of earthy matcha and creamy tang.

Perfect for teatime, brunch, or as a thoughtful homemade gift, this cake is both visually stunning and deeply satisfying—one slice invites another.