Peach Matcha Pound Cake @CookingAndCrafting
Peach Matcha Pound Cake  @CookingAndCrafting
Uploaded June 2017 | Updated September 2026, 1 week ago
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CAKE

2 cups flour

1 teaspoon kosher salt

2 tablespoons peach matcha powder matchareserve.com

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


GLAZE

1 cup powdered sugar

5 teaspoons milk

1/2 teaspoon almond extract


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.

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.

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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Peach Matcha Pound Cake

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