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 quickly became a favorite in my household thanks to its beautiful marbled pattern and unique matcha and berry flavor combination.
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 and Prepare Pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, 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. Mix in vanilla extract.
- Add Flour and Milk:
- 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.
- Make Matcha Swirl:
- In the first bowl, mix matcha powder and 1 tbsp milk until smooth, then fold into the batter to create the green swirl.
- Make Red Swirl:
- In the second bowl, fold in raspberry puree and food coloring if using, for the red swirl.
- Prepare Vanilla Layer:
- Leave the third bowl plain for the vanilla layer.
- Assemble Cake:
- 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.
- Smooth and Tap:
- Smooth the top and tap the pan gently to remove air bubbles.
- Bake:
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save Gathering around the table to slice this marbled beauty has become a cherished family moment, especially when paired with a cup of green tea.
Notes
For an extra berry punch add a handful of chopped fresh raspberries or strawberries to the red batter Serve with a dusting of powdered sugar or a simple lemon glaze Pairs beautifully with green tea or a glass of sparkling wine
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 (milk, butter) If using food coloring, check labels for possible allergens Always verify ingredient labels if you have allergies
Save This pound cake not only looks beautiful but tastes delightful making it a perfect choice for your next gathering.
Recipe FAQs
- → How do I achieve distinct matcha and berry swirls?
Divide the batter into separate bowls and gently fold matcha powder with milk in one and berry puree in another. Layer and swirl carefully in the pan to maintain color separation without overmixing.
- → Can I substitute raspberry puree with other berries?
Yes, strawberry puree works well too. Strain to remove seeds for a smooth texture and vibrant color.
- → What’s the best way to check doneness?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs when the cake is fully baked.
- → How can I enhance the berry flavor?
Add fresh chopped raspberries or strawberries to the red swirl batter before baking for an extra burst of fruity freshness.
- → What drinks pair well with this cake?
It pairs beautifully with green tea or sparkling wine, complementing both the matcha and berry flavors.
- → Any tips to keep the cake moist?
Ensure not to overmix the batter, bake at the correct temperature, and cool the cake completely to retain moisture.