Easy Oil-Free Matcha Pound Cake Recipe
This Matcha Pound Cake is fluffy, oil-free, and lightly sweet, with earthy matcha and tender red beans. It's easy to make with no whipping required, perfect for breakfast, snacks, or afternoon tea.
Ingredients
- 3 eggs room temperature is best for smooth mixing
- 180 g milk whole milk or low-fat to reduce calories
- 20 g zero-calorie sweetener or granulated sugar; adjust to taste
- 180 g cake flour low-gluten, do not replace with all-purpose or bread flour
- 8 g baking powder aluminum-free recommended
- 15 g matcha powder use high-quality matcha for pure flavor; reduce to 10 g if you prefer mild taste
- sweetened red beans to taste (50–80 g for batter + extra for topping)
Instructions
Step 1. Preparation
- Preheat oven to 150°C (top and bottom heat).
- Drain sweetened red beans thoroughly. If too wet, pat with kitchen paper.
Step 2. Make the Batter
- In a large bowl, whisk 3 eggs and 180 g milk until well combined. No whipping needed.
- Add 20 g sweetener and stir until fully dissolved.
- Sift in 180 g cake flour, 8 g baking powder, and 15 g matcha powder. Gently fold until no dry powder remains. Do not overmix.
- Add 50–80 g sweetened red beans and fold gently to distribute evenly.
Step 3. Molding & Decoration
- Line a 6-inch or 8-inch cake mold with parchment paper.
- Pour batter into mold until 70–80% full.
- Smooth the top and tap the mold lightly to release air bubbles.
- Sprinkle extra sweetened red beans on top for decoration.
Step 4. Baking & Cooling
- Bake in preheated oven at 150°C for about 30 minutes. Check at 25 minutes: if the surface is lightly golden and a toothpick comes out clean, it's done.
- Remove from oven, cool on a wire rack, and gently unmold. Let cool to room temperature before serving.
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