Save to Pinterest 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 has become a household favorite for teatime with its beautiful marbled effect and balanced flavors.
Ingredients
- 2 cups (250 g) all-purpose flour: dry ingredient
- 1 ½ tsp baking powder: dry ingredient
- ½ tsp salt: dry ingredient
- 1 cup (225 g) unsalted butter, softened: wet ingredient
- 1 ¼ cups (250 g) granulated sugar: wet ingredient
- 4 large eggs, room temperature: wet ingredient
- 1 tsp vanilla extract: wet ingredient
- ½ cup (120 ml) whole milk, room temperature: wet ingredient
- 1 ½ tbsp culinary-grade matcha powder: matcha swirl
- 1 tbsp milk: matcha swirl
- 3 tbsp raspberry puree (strained, seeds removed) or strawberry puree: red swirl
- 2 tsp red food coloring gel (optional, for deeper color): red swirl
Instructions
- Preheat:
- Preheat oven to 350°F (175°C) and grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper
- Mix dry ingredients:
- Whisk together flour baking powder and salt and set aside
- Cream butter and sugar:
- Cream butter and sugar with an electric mixer until light and fluffy 3 4 minutes
- Add eggs and vanilla:
- Add eggs one at a time beating well after each addition then mix in vanilla extract
- Combine batter:
- On low speed alternate adding the flour mixture and milk beginning and ending with flour until just combined do not overmix
- Divide batter:
- Divide the batter evenly into three bowls
- Prepare matcha swirl:
- Mix matcha powder and 1 tbsp milk until smooth then fold into one batter bowl
- Prepare red swirl:
- Fold in raspberry puree and food coloring if using into the second bowl
- Leave vanilla layer:
- Leave the third bowl plain for the vanilla layer
- Assemble:
- Spoon dollops of each batter alternately into the prepared loaf pan then use a skewer or butter knife to gently swirl batters for marble effect
- Remove air bubbles:
- Smooth the top and tap the pan gently to remove air bubbles
- Bake:
- Bake for 50 55 minutes or until a toothpick inserted in center comes out clean
- Cool:
- Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing
Save to Pinterest This cake has become a family favorite bringing joy during teatime and celebrations alike.
Serving Suggestions
Pairs beautifully with green tea or a glass of sparkling wine and can be dusted with powdered sugar or lemon glaze for extra flair.
Storage
Store covered at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
Variations
Add fresh raspberries or strawberries to the red batter for an extra berry punch and enhanced texture.
Save to Pinterest This matcha marble pound cake is sure to impress with both appearance and flavor every time.
Recipe FAQs
- → How can I achieve the marble swirl effect?
Divide the batter into separate bowls, flavor each with matcha powder or berry puree, then spoon alternating dollops into the pan. Use a skewer to gently swirl them for a marbled pattern.
- → What type of flour works best for this cake?
All-purpose flour provides the right balance of structure and tenderness for a moist pound cake texture.
- → Can I substitute the berries used for the red swirl?
Yes, you can use raspberry or strawberry puree to create the vibrant red swirl, adjusting sweetness as needed.
- → How do I keep the batter from overmixing?
Alternate adding the flour mixture and milk on low speed, mixing just until combined to avoid a dense cake.
- → What is the best way to store leftover cake?
Wrap the cooled cake tightly and keep it at room temperature up to 2 days or refrigerate for longer freshness.