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 cake always impresses my friends with its beautiful marbled design and delicate flavors.
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
- Step 1:
- Preheat oven to 350°F (175°C) Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper
- Step 2:
- In a bowl, whisk together flour, baking powder, and salt Set aside
- Step 3:
- In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy, 3 4 minutes
- Step 4:
- Add eggs one at a time, beating well after each addition Mix in vanilla extract
- Step 5:
- On low speed, alternate adding the flour mixture and milk, beginning and ending with flour, until just combined Do not overmix
- Step 6:
- Divide the batter evenly into three bowls
- Step 7:
- In the first bowl, mix matcha powder and 1 tbsp milk until smooth, then fold into the batter to create the green swirl
- Step 8:
- In the second bowl, fold in raspberry puree (and food coloring, if using) for the red swirl
- Step 9:
- Leave the third bowl plain for the vanilla layer
- Step 10:
- Spoon alternating dollops of each batter into the prepared loaf pan Use a skewer or butter knife to gently swirl the batters together for a marbled effect
- Step 11:
- Smooth the top and tap the pan gently to remove air bubbles
- Step 12:
- Bake for 50 55 minutes, or until a toothpick inserted into the center comes out clean
- Step 13:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing
Save My family enjoys this cake during holidays with green tea and often requests it for special occasions
Required Tools
9x5-inch loaf pan Electric mixer Mixing bowls Whisk Rubber spatula Skewer or butter knife Measuring cups and spoons
Allergen Information
Contains wheat (gluten), eggs, and dairy Always verify ingredient labels if you have allergies
Nutritional Information
Calories 320 Total Fat 16 g Carbohydrates 39 g Protein 5 g per serving
Save This pound cake is sure to brighten your teatime with its flavors and colors
Recipe Help & FAQs
- → What is matcha used for in this cake?
Matcha powder adds a vibrant green color along with a subtle earthy and slightly sweet flavor that balances the berry swirls.
- → Can I substitute the berries used for the red swirl?
Yes, you can use either raspberry or strawberry puree, slightly sweetened if desired, to create the red swirl layer.
- → How do I achieve the marbled swirl effect?
The batters are divided and gently folded with matcha and berry purees, then alternately spooned into the pan and swirled lightly with a skewer or butter knife before baking.
- → What texture can I expect from this cake?
The cake is moist and tender, featuring a soft crumb enriched by butter and eggs, with contrasting flavors from the swirls.
- → What are ideal serving suggestions?
Serve slices with a dusting of powdered sugar, a simple lemon glaze, and pair with green tea or sparkling wine for a delightful treat.