Save A visually stunning and deliciously moist pound cake featuring vibrant swirls of matcha and ruby-red berry flavors, perfect for teatime or as a festive treat.
This pound cake was an instant family favorite, and the matcha and berry swirls always draw compliments at gatherings.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 ½ tsp baking powder, ½ tsp salt
- Wet Ingredients: 1 cup (225 g) unsalted butter softened, 1 ¼ cups (250 g) granulated sugar, 4 large eggs room temperature, 1 tsp vanilla extract, ½ cup (120 ml) whole milk room temperature
- Matcha Swirl: 1 ½ tbsp culinary-grade matcha powder, 1 tbsp milk
- Red Swirl: 3 tbsp raspberry puree (strained seeds removed) or strawberry puree, 2 tsp red food coloring gel optional for deeper color
Instructions
- Preheat:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix Dry Ingredients:
- Whisk together flour baking powder and salt. Set aside.
- Cream Butter and Sugar:
- Cream butter and sugar with an electric mixer until light and fluffy about 3 to 4 minutes.
- Add Eggs and Vanilla:
- Add eggs one at a time beating well after each addition then mix in vanilla extract.
- Combine Dry and Wet:
- On low speed alternate adding flour mixture and milk beginning and ending with flour until just combined do not overmix.
- Divide Batter:
- Divide the batter evenly into three bowls.
- Create Matcha Swirl:
- Mix matcha powder and 1 tbsp milk until smooth then fold into one bowl for the green swirl.
- Create Red Swirl:
- Fold in raspberry puree and optional food coloring into second bowl for red swirl.
- Vanilla Layer:
- Leave third bowl plain for vanilla layer.
- Assemble:
- Spoon alternating dollops of each batter into the prepared loaf pan then swirl with skewer or butter knife for marbled effect.
- Final Prep:
- Smooth the top and tap pan gently to remove air bubbles.
- Bake:
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
- Cool:
- Cool in pan for 10 minutes then transfer to wire rack to cool completely before slicing.
Save This cake always brings joy at family teatimes especially when shared with green tea on a relaxing afternoon.
Serving Suggestions
Serve with a dusting of powdered sugar or a simple lemon glaze to elevate flavors.
Storage
Store in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.
Allergies and Nutrition
This recipe contains wheat gluten eggs and dairy. Nutritional info per slice: 320 calories 16 g fat 39 g carbs 5 g protein.
Save This matcha marble pound cake is a delightful treat that blends flavor and presentation beautifully.
Recipe FAQ
- → What ingredients create the marbled effect?
The marbled effect comes from three batters: one plain vanilla, one infused with culinary-grade matcha, and another blended with raspberry or strawberry puree.
- → How can I enhance the berry flavor?
Adding fresh chopped raspberries or strawberries to the red batter deepens the berry notes and adds texture to the cake.
- → What is the ideal baking time and temperature?
Bake the cake at 350°F (175°C) for 50–55 minutes until a toothpick inserted in the center comes out clean.
- → Can I use different types of milk?
Whole milk is recommended for moisture and richness, but substitutions like almond or oat milk can be used for variation.
- → What tools assist in creating the swirl pattern?
Using a skewer or butter knife to gently swirl the batters after layering helps achieve the distinctive marbled appearance.