Pin It 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 recipe quickly became a favorite at family gatherings, with everyone enjoying the beautiful green and red marbled effect as much as the taste.
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:
- Whisk together flour baking powder and salt Set aside
- Step 3:
- 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:
- Alternate adding the flour mixture and milk on low speed beginning and ending with flour until just combined Do not overmix
- Step 6:
- Divide the batter evenly into three bowls
- Step 7:
- Mix matcha powder and 1 tbsp milk in the first bowl until smooth then fold into batter to create the green swirl
- Step 8:
- Fold raspberry puree and food coloring if using into second bowl for red swirl
- Step 9:
- Leave the third bowl plain for the vanilla layer
- Step 10:
- Spoon alternating dollops of each batter into prepared loaf pan Use a skewer or butter knife to gently swirl batters for 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 center comes out clean
- Step 13:
- Cool in pan for 10 minutes then transfer to wire rack to cool completely before slicing
Pin It This cake always brings smiles around the table, becoming a cherished family moment with each slice shared.
Serving Suggestions
Serve slices with a dusting of powdered sugar or a simple lemon glaze for added sweetness and presentation.
Storage Tips
Store covered at room temperature for up to 3 days or freeze slices for longer storage.
Dietary Notes
This recipe is vegetarian and can be modified to vegan by substituting butter and eggs with plant-based alternatives.
Pin It This matcha marble pound cake is a perfect blend of flavor and aesthetics ready to impress any guest.
Recipe Questions & Answers
- → How can I intensify the berry flavor in the cake?
Add a handful of chopped fresh raspberries or strawberries to the red batter before swirling for a stronger berry burst.
- → What is the purpose of swirling the batters together?
Swirling combines the matcha, berry, and plain batters to create an attractive marble pattern and balanced flavor distribution.
- → Can I replace whole milk in the batter?
Yes, substitute with plant-based milk like almond or oat for a different dairy-free twist, although texture may vary slightly.
- → What tools are recommended for creating the marble effect?
Use a skewer or butter knife to gently swirl the layered batters in the pan before baking.
- → How do I know when the cake is fully baked?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.
- → Is it necessary to use food coloring in the red swirl?
Food coloring is optional and enhances red vibrancy, but natural berry puree alone provides color and flavor.