Matcha Pound Cake with White Chocolate Glaze

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Light and fluffy pound cake infused with earthy matcha green tea powder, topped with a silky white chocolate glaze. This Japanese-inspired recipe, ready in about 75 minutes, layers all-purpose flour, matcha green tea powder, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp matcha green tea powder
• 1 tsp baking powder
• 1/2 cup (1 stick), softened unsalted butter
• 3/4 cup granulated sugar
• 3 large eggs
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup white chocolate chips
• 1/4 cup heavy cream (for glaze)

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Instructions

1. Step 1: Preheat your oven to 350°F and grease a 9x5-inch loaf pan. In a medium bowl, sift together 1 cup all-purpose flour, 2 tbsp matcha green tea powder, and 1 tsp baking powder to ensure even distribution.
2. Step 2: In a separate large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add 3 large eggs one at a time, beating well after each addition.
3. Step 3: Reduce mixer speed to low and add the dry ingredients alternately with 1/4 cup whole milk, beginning and ending with the flour mixture. Stir in 1 tsp vanilla extract until just combined.
4. Step 4: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
5. Step 5: For the glaze, heat 1/4 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over 1/2 cup white chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
6. Step 6: Drizzle the white chocolate glaze evenly over the cooled matcha pound cake. Allow the glaze to set before slicing and serving.